Flavours of England: Fish and Seafood

As an island surrounded by the sea, it’s no wonder that fish have always played a major part of the English diet. Way back in the 18th century the most popular fish dishes in London were jellied eels and oysters while on the south coast of Kent sole were so prolific that they became known as Dover sole, and along the Northumberland coast smoke houses were built to produce delicious kippers. In fact, the 19th century novelist Arnold Bennett had a smoked haddock omelette created for him by the chef of the Savoy Hotel.

English rivers are famous for producing hours of marvellous salmon and trout fishing; head to the Lake District to find dishes of salmon or the Avon river in Hampshire for trout.

For shellfish, where better to visit than Norfolk for crab and cockles or perhaps spend the day trawling a line behind a fishing boat in hope of catching some mackerel.

And no doubt every visitor to England will enjoy at least once the delights of fish and chips!

The recipes selected here showcase the finest fish dishes and produce from locations around England, and celebrate a truly indispensable aspect of the nation’s cuisine.

Recipes included:

Jellied Eels, Pan Fried Dover Sole with Butter and Lemon Juice, Smoked Trout Pate, Cornish Mackerel baked in Cider, Cromer Crab Tartlets, Omelette Arnold Bennett, Cockle and Samphire Fishcakes, Fish ‘n’ Chips, Whole Salmon or Sea Trout with Sorrel Mayonnaise, Craster Kipper Kedgeree.