Local residents would probably say that they really only eat cod and haddock – and the conservation status of these fish is ‘vulnerable’. I would suggest a series of pop up restaurants serving skate, herring, pollack, whiting, atlantic salmon, brown trout, mackerel – and many more. The pop up restaurants would work with local fishermen, serving fish caught by them. Delicious recipes would be combined with wines from East Anglia and all served at a promotional price, raising awareness of the vastness of choice that we have from our North Sea. Promotional events like these would need to be replicated over a few years to help to boost our fishing industry.
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