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.
Weโd love to hear from you in next weekโs episode.
If you have an opinion about anything we discuss, get in touch with your comments. Drop us a message on theย Scotsman Food and Drink Facebook page, or contact me on Twitterย @RosalindErskineย or via email usingย rosalind.erskine@jpimedia.co.uk.
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Scran is a Laudable production, and is also available wherever you get your podcasts โ just search for โScranโ.
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โข Listen back toย episodesย fromย series oneย and episodeย oneย twoย threeย fourย fiveย sixย sevenย andย eightย from series two of Scran.
