From moules marinière to scallop, bacon and garlic butter rolls, here’s how to cast your culinary net wider and embrace more sustainable species
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or a nation surrounded by water, Britain’s seafood tastes are remarkably parochial – we mostly eat cod, haddock, salmon, tuna and prawns. But with a huge range of species out there, making the decision to swap the “big five” for more sustainable options could be a good new year resolution to aim for. Here are five species to consider – and if you’re worried these won’t taste as good as cod and chips, we’ve rounded up a selection of top chefs to tell you how to make the best of what could be on your plate in 2026.
Why are they sustainable? Most mussels are grown on ropes in the sea, limiting damage to the wider oceanic environment. They can purify the water and improve biodiversity.
How do I make them taste better? Delicious, versatile, easy to cook and comparatively cheap, mussels are “so underrated, they go with just about everything”, says Jack Stein, chef director at Rick Stein Restaurants. A quick steam or simmer in stock or sauce, about three to four minutes, is enough, and Stein likes a traditional moules marinière with shallots, garlic, parsley and white wine. He also recommends another French classic, moules mouclade – a sauce made with onion, garlic, saffron, curry powder, creme fraiche and a sprinkling of parsley to finish. Before cooking, it is crucial to look after them properly. Unpack at home and store in a bowl covered with a damp cloth in the fridge, says CJ Jackson, author of Great British Seafood Revival. Before cooking, rinse in cold water, and only use those that are closed. After cooking, discard any that remain shut.
