The cook’s guide to buying sustainable fish

Our fish buying habits have changed a lot over the past couple of decades. From buying mainly cod or haddock we have now embraced foreign fish, farmed fish and some one less popular species. The Stone Grill is behind the idea of using only sustainable fish. It not only preserves what fish stocks are left, it also plans for their, and our, future.

While the reasons for these changing buying habits are well known, we have benefitted from them too. Rather than sticking to a few types of fish that we know and love, we have been forced to experiment and try new things. That can only be a good thing as far as we are concerned.

So what does sustainable actually mean and what types of fish does it include?

According to Greenpeace, a sustainable fish is one that is farmed or maintained so that fish stocks are not diminished by eating them. So farmed or line caught fish are obviously best but species that are regarded as plentiful are also a good idea too.

Fish species to avoid

There are many fish species that are particularly endangered and should be avoided wherever possible. The exception may be if the species in question is farmed sustainably or line caught. Fish species to avoid eating include: Atlantic cod, Plaice, Tuna, Haddock, European Hake, Atlantic Halibut, Prawns, Monkfish, Sole, Atlantic salmon, Swordfish, Skate, eels and rays.

The Marine Conservation Society fish finder tool can help you make an informed decision on what fish to avoid.

Fish species safe to eat

As you can imagine, there are thousands of species of fish in our seas and not all of them are endangered. Some offer direct alternatives to the species that are now endangered while some are completely different. For example, coley or pouting are good analogues for cod dab is a good replacement for plaice and gurnard can replace monkfish.

These replacement species are also bycatch fish, meaning they are often caught when fishing for other types. Making good use of them means the fishing industry can remain (mostly) sustainable and there is less waste.

The Marine Conservation Society can also help you find sustainable fish to eat with their fish finder tool.

Many top chefs are on board with eating sustainable fish and produce a huge range of recipes to help make the most of these species. Our own chef makes every effort to select only sustainable fish from sustainable sources and produces some delicious dishes as a result. It’s a delicate balancing act but one The Stone Grill is on top of.

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