Forget fish - its not sustainable these days anyway - pigeon and chips is the new dish of choice.
Unlike cod, the humble pigeon is plentiful these days and infiltrating the trendiest of menus.
Marco Pierre White lists a stuffed Bresse squab pigeon in a sea salt crust as one of his ten favourite dishes. Bresse pigeon with fois gras even ordains White's menu at his restaurant at Chelsea Football Club.
But for those of you who can't get hold of wood pigeon, remember that every city centre street is filled with the flying rat, some of whom clearly want to be remembered fondly by hungry diners.
A Worcester chip shop last week told the tale of a hapless pigeon flew directly into one of its deep fat fryers. Yes you read that right - the bird embarked on a kamikaze mission of flying head first into boiling fat.
"It must have been a painful death," said Dawn Jennings, owner of the Angel Plaice, with no hint of irony. "It was quite distressing at the time, but we can laugh about it now."
One wonders what would have happened if the pigeon had gone into a Glasgow chippie. Deep fried pigeon with tatties anyone?
