Celebrates the best of British
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Buying British Fish and Seafood
Fish and seafood is low in calories, high in protein and rich in vitamins, minerals and natural oils.
Oil-rich fish such as herring and mackerel are rich in Omega 3 fatty acids, which have been shown to have a lowering effect on cholesterol. Oil-rich fish is also a great source of vitamins A and D.
The following page provides information on British seafood from identifying sustainable products to choosing the best quality.
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Whenever you buy fish or seafood you should always look for the freshest kind available. Here are a number of tips to help you scout out the best:
- The fish should never smell ‘fishy’.
- Whole fresh fish will have eyes that are bright and skin should have a moist firm appearance.
- Flesh should be firm to touch.
- Fish should have no brown spots.
- Smoked fish should look glossy with a fresh smoky aroma.
- Shellfish, like lobster and crab, should be purchased either alive or frozen.
- Select shellfish with shells tightly closed and without any gaps or cracks.
- Lobsters and crabs should be heavy for their size.
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