EAT but don't deplete
ALASKAN SALMON The Marine Stewardship Council's fishery certification programme recognises and rewards sustainable fishing, encouraging people to look for the MSC logo. Wild Alaskan salmon was first certified as sustainable in September 2000. Dakota Forth Bridge has introduced the salmon to the starter menu and it is served cured in treacle, with blinis and horseradish cream.
HASTINGS DOVER SOLE The Hastings Dover sole has been certified as sustainable since September 2005, and The Grill is serving the Sole with goose-fat potatoes and Barnaise sauce. Roy cooks the fish in nutty brown butter and recommends serving it on the bone to make the most of the delicate flavour.
COD Diners concerned about the environmental impacts of eating cod received good news in February 2006 when the first cod fishery in the world became certified as sustainable under the MSC programme. Pacific cod has a moist, mild-tasting white meat with a medium flake. This whitefish can be prepared in many different ways. The codfish curry is a very popular choice for diners and comes served with basmati rice and puris. The fish is succulent and perfectly suited to carry the deep spice that this curry offers.
POLLOCK This large-eyed fish is the most important groundfish species in world fisheries. Pollock is a soft white meat. Its roe is highly regarded in Japan where it is salted for consumption.
The Grill use Pollock in their delicious home-made fish fingers and this firm favourite can be ordered from the special's board. Traditional homemade fish fingers aren't just perfect for the kids – served with a splash of lemon and freshly made tartare sauce, this dish has truly adult appeal.
SCOTTISH MACKEREL There was a major triumph for the Scottish fishing industry recently when it was revealed that the Scottish Pelagic Sustainability Group's mackerel fishery, the largest in the UK, had been awarded MSC certification, positioning it as a well-managed, ethical fishery. This is one species we're looking to introduce, as many diners request mackerel, as it is such a delicious and nutritious choice. The fish is high in Omega 3 and incredibly good value for money. Roy is looking forward to grilling them with lemon, butter, sea salt and freshly ground white pepper - preferably straight from the boat!
Roy Brett is chef/partner at Dakota Forth Bridge. The Grill at Dakota Forth Bridge has become the first Scottish restaurant to be eligible to use the prestigious Marine Stewardship Council (MSC) logo beside certified sustainable seafood dishes.
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