As a marine scientist I am compelled to be interested in the sustainability of seafood. The various activities I took part in with WWF SASSI (multiple links!) were some of the highlights of my time in South Africa. I’ve been keen to keep my enthusiasm for sustainable seafood alive since returning to the UK. Theoretically this should be easy, there’s a lot of seafood here. But I’ve found that understanding which fish I can buy and from where can be a little confusing. I’m pretty dedicated to figuring it out, but then I am a marine scientist with a fair amount of free time who loves to cook. I appreciate that not everyone else has the time needed to figure out what to buy, from where, and then how to cook it, in today’s fast paced world. Sometimes I don’t either!
So I’ve come up with the idea of a #sea2shop2supper series of recipes where I will discuss what sort of fish I’ve bought, where from, and how to use it in a recipe. Hopefully this will allow me to build up a series of sustainable seafood recipes for me and others to use. I’m kicking this off by showing how I can continue to make one of my favourite dishes I made in South Africa, here in Plymouth.
Thai Hake Curry from #sea2shop2supper
The fishy subject of this dish is Hake. I ate a lot of hake in South Africa, as a readily available cod substitute. I’ve also seen it a lot here in restaurants since I got back and thought “Hooray! A fish I know a lot of recipes for that’s sustainable!”. However, if you look at the Marine Conservation Society guidelines, there’s two main types of hake available here, with different levels of sustainability. I learn’t just how much fishing and management methods can matter from WWF SASSI in South Africa. There, the Cape Hake fishery is green, orange and red listed depending on the method of fishing. Similarly, there are more and less sustainable fisheries for European Hake, and you can often get imported Cape Hake in the UK too – see the details here.
So, with 7 options for hake available according to the MCS guidelines, where do you start? Of course you can hope you have a knowledgeable fishmonger at your local market or supermarket, who will be able to tell you the fishery location and method…but if you’ve tried this I’m sure you’ll agree you can have limited success in getting the information you need. This is not to say we shouldn’t ask these questions to encourage greater uptake of information around sustainability, particularly in our supermarkets, we really should! But if you are having a particularly busy day and don’t have much time to look around, I have a readily available option for you, for this dish. Case in point – yesterday I was feeling quite ill, and Ben had asked for this thai fish curry dish for dinner. A short walk from my current flat, is Marks and Spencers, who sell fresh (not frozen) Cape Hake that is MSC certified. The Marine Stewardship Council (MSC), not to be confused with the Marine Conservation Society (MCS) who produce the lists I mentioned, provides certification for sustainable fish, and is probably the best guarantee you can get as a consumer. The symbol is a little blue and white tick/fish logo – see here. I’m pleased to have seen this logo in nearly all the supermarkets I’ve visited in the UK, ensuring there are more options, particularly for busy consumers. There is also cod that meets these standards, which would also work well in this dish, though the hake is still my favourite. At £2 a fillet (£4 for two), it’s not cheap, but M&S do offer it as part of a 2 for £7/3 for £10 deal. I’d also recommend trying to keep an eye out for when reduced items typically appear – the M&S in Plymouth City Centre had lots of reduced products available yesterday – including lots of nice fruit, veg and meat. I tend to buy these reduced items and freeze them to extend their best before/use by date, or cook them up in to bulk meals to freeze for later. This can be a great way to cook on a budget, eat more exciting ingredients you wouldn’t typically justify buying for (I bought a lot of duck yesterday!) or just save a little extra cash.
The basic recipe for this delicious Thai inspired curry can be found here. However, this is a nice and flexible dish which you can quite easily adapt. Last night for example, I simply poached the hake in the coconut milk, with two teaspoons of M&S thai green curry paste (it’s actually quite authentic and delicious, though I do try to make my own), and then served it with rice, peanuts and a quick veggie stir fry I’d got in a reduced section in M&S for 70p.
I’m excited to continue this series, so if you know of a good place to buy sustainable seafood – particularly from local suppliers, I’d love to hear about it!
***UPDATE*** Cornish Hake has since received MSC certification! So you can now do this dish with a sustainable local fish if you are in the UK 🙂