 There are, according to the catering and restaurant trade press, several reasons for the huge serge in popularity and consumption of all types of fish and shellfish. Healthy eating, coupled with a dwindling demand for dishes high in saturated fats and red meat, may go some way towards explaining the heightened focus on fish.
Then, there’s the growing public awareness of fishy issues such as the competition among restaurateurs to source only the freshest fish from well-managed eco-friendly fisheries and local fish markets. Anyone who has visited Billingsgate Market in the early hours of the morning cannot fail to be impressed by the huge selection of fresh fish that arrives daily from both local and distant coasts. Standards are high, with buyers settling for nothing less than the best.
Is it no wonder, therefore, that experimentation, among celebrity chefs, with inspirational fish recipes and combinations of ingredients, as well as methods of preparation is at an all time high? It’s as if chefs, across the city, are vying with each other to create the ultimate fish dish, using only the freshest, quality, locally sourced produce - cooked to perfection.
Presentation, too, has a lot to do with the popularity of fish dishes and their ability to command centre stage on the modern menu. Menu psychologists, for instance, have established, beyond a flicker of a fin, that we eat with our eyes – and these findings certainly apply to our appetite and affection for fancy fish dishes.
Fish recipes transcend culinary boundaries, with cuisines from around the world offering their own delicious variations and unique spin on this staple fresh food ingredient. Walk into any London pub or restaurant, whatever the dominant cuisine, and the chances are that in pride of place on the chalkboard or menu you will find a flagship fish dish that is selling out fast!
If you’re looking for a London restaurant with a wide fish or seafood menu, you may wish to try:
Bradleys Restaurant: 25 Winchester Road, London, NW3 3NR
Chamberlains: 23/25 Leadenhall Market, City, London, EC3 1LR
Aquarium: The Ivory House, St. Katherine By The Tower, East Southfield, London, E1W 1AT
Back To Basics: 21a Foley Street, London W1P 7LH
Bentley’s: 11/15 Swallow Street, Piccadilly, London, W1B 4DG
Faulkners: 424/426 Kingsland Road, London, E8 4AA
Lucullus Seafood Restaurant: 48 Knightsbridge, London, SW1X 7JN
Masters Superfish: 191 Waterloo Road, London, SE1 8UX
One St Johns: (inside Cumberland Hotel) St Johns Road, Harrow, Middlesex, HA1 2EF
Poissonnerie de l'Avenue: 82 Sloane Avenue, London, SW3 3DZ
The Sea Shell Restaurant: 49/51 Lisson Grove, London NW1 6UH
Finally, a few tips for pairing wine with fish:
Your choice of wine depends largely upon the type of fish, the method of preparation and the accompanying sauce. But as a general guideline, light, dry whites pair well with most kinds of fish. Chilled dry rosés also work well with “meatier” fish, or even light red wines such as Gamay or Pinot Noir. Other specific pairing suggestions include:
Cod: unoaked whites, particularly Sauvignon Blanc
Salmon: white Burgundy, Chardonnay, Chablis or Champagne
Mackerel: acidic whites, Piedmont Gavi, Beaujolais or oak-aged white Burgundies
Tuna: full-bodied whites such as a Semillon Chardonnay or light fruity reds and rosés
Shellfish: Sauvignon Blanc, Sancerre, Muscadet.
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