As we are becoming better aware of what we eat and where it comes from, it is apparent that if we eat what’s in season then instead of just what we think we want all of the time, then we feel better about ourselves.
We are not only reducing our carbon footprint but eating fish when it’s at its best and supporting local businesses.
Also, by buying local, we are not encouraging suppliers to fund force bred fish and in doing so, supporting more wild and more sustainable methods.
All year round:
- Herring
- Anchovy
- Sardines
- Mackerel
Spring / Summer:
- Plaice
- Dover Sole
Autumn / Winter
- Mussels
- Oysters
- Crab
- Squid
- Pollock
- Cod
- Ray
- Huss

So, as and when we can, we should eat locally caught fish, as in the long run, it is good for us, the environment and the fishing industry, as a whole.
