We're always being told about the benefits of eating more fish but this advice presents us with a dilemma: If the stocks of fish in the sea are dwindling, shouldn't we be eating less fish, not more? This week, Gerard Baker goes on a journey to discover which fish are good to eat and which, if any, we should avoid.
Gerard visits the daily fish auction on the quayside in Scarborough and talks to local chef Giorgio Alessio.
He is joined in the studio by Dr Bryce Beukers-Stewart from the Marine Conservation Society.
Back on the Scarborough quayside Terry Pearson from Alliance Fish assesses the state of stocks from an industry perspective.
At Loch Duart, on the west coast of Scotland, Gerard meets salmon producer Nick Joy and marine biologist Georgina Robinson.
He also visits The Real Food Café to find out where the fish in their 'fish supper' comes from. Owner Sarah Heward is attempting to convert her customers to pollock.
Gerard is also joined in the studio by Michael Mitchell, Technical Controller at Young's Bluecrest and Alison Austin, Environment Manager for Sainsbury's to discuss fisheries certification by The Marine Stewardship Council and to taste some fresh salmon and pollock which Gerard has prepared in the studio.
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Presenting The Food Programme has been Sheila's perfect job.