Have we lost the art of handling, preparing and cooking fresh fish?
Although the UK market for fish has almost doubled in the past 10 years, the numbers of independent fishmongers have dwindled to around 1300, and with the continued expansion of the grocery chains, there has been increasing demand for convenient pre-packed fish. So how are traditional skills being passed on?
Sheila Dillon explores some of the training on offer – for those seeking a career in the fish industry – or home enthusiasts keen to learn the lost art of handling, preparing and cooking fish.
Sheila Dillon visits Billingsgate Fish Market and speaks to Chris Leftwich, Chief Inspector of the Fishmongers Company, who set up Billingsgate Seafood Training School; where eight fish enthusiasts have just started on lesson 1 in their knife skills master class. They meet the man who is going to teach those knife skills, 4-times National Fishmonger of the Year, Duncan Lucas.
C.J.Jackson, Director of the Seafood Training School talks about the the courses on offer – especially for a new breed of fishmonger.
Sheila Dillon visits Robin Moxon at his fish shop in East Dulwich and is joined by fish expert and author of The New Fish Cooking Encyclopaedia, Kate Whiteman.
Sheila Dillon is joined in the studio by Kate Whiteman who prepares fresh brill.
Reporter Sara Parker visits North Shields where she meets: Jeremy Pritchard, MD North Shields Fish Quay Company; Dennis Osborne, MD, The Seafood Training Centre, North Shields; John Smith, Trainer and speaks to trainees.
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Presenting The Food Programme has been Sheila's perfect job.