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Food
Cooking with sustainable fish 29 June 2009
Mackerel
Can we eat fish responsibly?

Imagine an ocean without fish. This could well be a reality by 2048 if scientist’s predictions are correct about the devastating effects of over fishing. With many large supermarkets and restaurants taking unsustainable fish off their menus, more people are asking how they can cook with fish responsibly. Jane is joined by Claire Lewis, Producer of the documentary “End of the Line” and Lindsey Bareham, author of “The Fish Store Book” prepares some tasty dishes using sustainable fish.


Kipper Cakes with Watercress and Minted Pea Puree
Smoked Mackerel and Horseraddish Pate
Marine Conservation Society
Film:  The End of the Line

FISH TO AVOID
Seabass
Swordfish
Tuna – Yellow fin and Blue fin especially
Grouper
Monkfish
Atlantic cod
Atlantic Haddock
Halibut
Sole
Hoki
Red Snapper
Shark
Turbot

FISH TO EAT
Wild salmon from Alaska is now our only sustainable and healthy salmon choice.
Sardines
Rainbow trout
Mackerel
Hake
Pacific Halibut
Herring
Pollack
Any small species of fish

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