Winner, Guild of Food Writers Michael Smith Award for Work on British Food 2006
BEST OF BRITISH FISH is a collection of recipes and stories from fishermen, chefs, fishmongers and food writers all around the British coast. The book was written to support an important fishermens’ charity, the Fishermens’ Mission, which is represented in more than 70 British ports.
Each recipe and a series of short descriptive pieces aim to bring the taste, freshness and culture of the best of British fishing to the plate.
There’s Marco Pierre White, winner of the Juvenile Trophy of the Bridlington Sea Fishing Festival, and his recipe for Fish Velouté; the Garlic Prawns that Shetland skipper David Robertson cooks up for his family’s Christmas dinner starter; a Tuna and Lobster salad from Grant Nethercott, a talented chef in St Ives; Sweet and Sour Monkfish from Fiona Cowie of the Helmsdale Smokehouse in Sutherland; Turbot Fillet Braised in Vin Jaune and Morels from Steve Harris of the wonderful Sportsman in Seasalter, Kent; Hugh Fearnley-Whittingstall’s Pollack in Beer Batter and many more. Each recipe in this book is very individual, personal and delicious.
The book is divided into regions: South-west; South-east; East Anglia; Wales; North-east; North-west; West Scotland & the Western Isles; North Scotland, Orkney & Shetland; East Scotland; Northern Ireland.
Throughout the book are pieces on different aspect of British seafood, be it cockling, inshore fishing or the work of the Fishermens’ Mission.
Best of British Fish came about through Camilla Sacchi, who worked for the Mission and went out on a deep-sea trawler to experience and photograph life at sea. Her pictures and those of Simon Impey convey the life of the sea and the people involved in seafood, on land and at sea.
Pubished by Mitchell Beazley, 2005