The latest Buy It! announced the launch of The Young's Lexicon of Fish last month, which is designed to serve as a reference tool for chefs and diners and give them the confidence to experiment with different types of fish.
Like many British children, when it came to fish, I grew up on a diet of cod or plaice with chips. Captain Bird's Eye was a dear friend to me.
As an adult I've been accustomed to tasting a fair few more breeds but flicking through the guide I was astounded by the sheer number of fish available to try - many of which I had never even heard of. Have you ever heard of...
Cobia, Toothfish or Witch? Imagine getting that on to your menu in time for Halloween.
I'm no expert but I can't be alone in welcoming new and unknown additions of fish to a menu, especially if there are extra details about the taste and where they are from. The Lexicon of Fish does just this and includes helpful advice on cooking methods and suggested accompaniments. It also has a section on availability and a check list to follow when looking to buy. Thanks to the Lexicon, I now know that an Escolar has a roast beef character, Tilapia has a slight suggestion of caramel and a Redfish tastes great in a curry. And if you think I'm joking, I'm not! This guide is great, why hasn't anyone done this before?
The point is that while prices for more well known and increasingly sparce breeds of fish escalate, there are masses of alternatives. Fears surround customers only wanting to eat what they know, but is it out of the question to mix up a menu and introduce new breeds -where available - gradually?
