Mike Cohen of the National Federation of Fishermen’s Organisations (NFFO) has identified key UK regions where Britons can enjoy the freshest crab, lobster, and scampi while supporting local fishermen and reducing food miles. The UK currently relies heavily on five imported species—salmon, prawns, tuna, cod, and haddock—but Cohen highlights that domestic shellfish and scampi are abundant and underappreciated.
Regional Specialities
“There are specialities in different areas. Fish live in different places depending on the conditions,” Cohen told The Express. He noted that Bridlington in East Yorkshire is the largest lobster fishery in Europe, making the northeast a hotspot for crab and lobster. The west coast of Scotland is renowned for scampi, scientifically known as nephrops.
The northeast also has a strong tradition of whitefish trawling in the North Sea, though much of the cod and haddock consumed in the UK is caught by Norwegian and Icelandic trawlers. In the southwest of England, a small tuna fishery exists, but most imported tuna is canned. The region boasts mixed fisheries with species like meaty monkfish, increasingly used in fish goujons, and pollack, a flaky white fish.
Benefits of Eating Local
“We catch a lot of scampi, a lot of crab, decent quantities of lobster, we catch a lot of mackerel, small fish like that, and that's usually going to export. It's really saleable, if only we had more of a taste for it in the UK,” Cohen said. He believes small swaps, such as substituting cold-water prawns with crab, would reduce food miles and transport costs. “Everyone would win,” he added.
As part of the Express crusade to Save our Fish and Chips, Brits are urged to try local species like hake, commonly found in Cornwall and cheaper than cod, as the price of frozen-at-sea cod and haddock rises. “When it comes to national diets, it's about tradition. We don't traditionally eat a great deal of shellfish in the UK, although we love prawns,” Cohen noted.
