Seafood Plymouth

Plymouth has a reputation for top-quality dayboat fish – in other words, fish caught by smaller vessels that land their catch the day it’s caught. That’s when it’s at its best and its freshest. And yet so often people, even in fishing communities, don’t know about or appreciate the many delicious species that are available on their doorstep. And that’s why the PFSA started a campaign to increase the understanding and enjoyment of local fish. “Seafood Plymouth”.

Species such as gurnard, pouting, rays, mackerel and lemon sole are abundant on our shores. They taste great and could easily replace some of the imported or farmed species. And by buying local, we’re ensuring food security for Britain by supporting local fishermen, communities and related businesses – and also cutting down our carbon footprint.

Making a living as a fisher is not easy, but it’s something that’s an essential part of our heritage – especially as an island nation. And if we want that heritage to continue, we need to buy local fish. So how can you do that?

Here’s how:

Check the packaging in supermarkets to see where the fish has been sourced.
Ask your local fishmonger where the fish has been caught.
Buy online direct from local merchants.

Not only is the local catch the most delicious fish you can get your hands on, but also eating two portions a week is part of the recommended healthy eating guidelines.

The Plymouth fish finger

Earlier in the year, we started a journey to co-produce a very special Plymouth fish finger in partnership with FoodSEqual and Sole of Discretion CIC.

The aim was to keep local fish within local supply chains, and bring it into the school meal system to benefit the wider community.

This is an idea that our CEO Ed Baker has been wanting to put into reality for a long time, and improving access to affordable and tasty fish is central to our work at Seafood Plymouth.

Watch our brand new short film to discover how we’re working to realise real community-centred food system change.

And read more from Dr Clare Pettinger on how we can source, consume and value our food for a more sustainable future here.

Plymouth Fish Finger Recipe