The power of the telly really shouldn’t come as a surprise but it’s still amazing to witness the impact that shows such as Channel 4’s Big Fish Fight can have.
For at least a decade, Seafish, the government-sponsored body set up to support the fishing industry, have campaigned to get the public to eat sustainable fish species. The results have been negligible.
Jamie Oliver takes to the screen and tells us to eat Cobbler and the sales of alternative fish species go through the roof.
It’s all good but I can’t help wondering if we would all eat raw onions like apples if Mr Oliver told us it was the best way to enjoy them.
Grouch, grumble etc
The more wily restaurateurs have not been slow to ride the wave of the Big Fish Fight.
At Edinburgh’s snazzy Rutland, Head Chef David Haetzman has just introduced a new menu which makes good use of sustainable fish.
Think along the lines of grilled Fraserburgh mackerel with pickled vegetables (£5.50), and main dishes including Tandoori spiced fillet of Shetland coley with sticky rice (£14), or baked fillet of halibut, sourced from a sustainable fish farm on the Isle of Gigha.
Natch, there are plenty of carniverous and veggie options as well.
If all this talk of seafood has whet your appetite then check out 5pm’s long list of fish and seafood restaurants here.
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