Add
Private Notes
Fish is one of the UK's favourite meals and the benefits are widely reported, but diminishing stocks threaten its widespread use. Hugh Fearnley-Whittingstall embarks on a culinary journey around the British Isles looking for alternative, delicious and sustainable seafood he believes should be on sale, and begins with a visit to the Channel Islands
Hugh Fearnley-Whittingstall travels to the Hebrides off the coast of Scotland to find out how the sea and the food it produces have shaped life on the islands. In addition to diving, fishing and pulling pots for shellfish and salmon, he tries to take over Skye's chip shop using only the fish he has caught himself
Hugh Fearnley-Whittingstall returns home to the West Country, where he teams up with the region's most progressive fishermen to investigate commercial developments in sustainable fishing. After battling the elements to net Cornish sardines, he also learns about the vital role of cow dung in fish farming and finds a species that could be seen on plates around the UK - organic carp
