On this episode of Scran host Rosalind Erskine is joined by chef and Seafish ambassador Rachel Green and owner of the Captain's Galley in Scrabster Jim Cowie to chat about why we should be eating more UK fish and seafood.
Rachel discusses her cooking tips and easy to follow recipes, as well as why she thinks many of us don't cook or eat enough fish - despite it being something we do often when abroad.
Jim Cowie talks about how important seasonality is, and how this industry is one of life threatening danger to fishermen, which is why it is so important to support.
Nick Nairn is also back with his cooking tip, this time it's how to cook mussels.
Rosalind also chats about her lockdown food and drink, which includes a lobster roll, freshly caught scallops and a peated bloody Mary.
We’d love to hear from you in next week’s episode.
If you have an opinion about anything we discuss, get in touch with your comments. Drop us a message on the Scotsman Food and Drink Facebook page, or contact me on Twitter @RosalindErskine or via email using firstname.lastname@example.org.
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• Listen back to episodes from series one and episode one two three four five six seven and eight from series two of Scran.