Flavours of England: Fish & 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.
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.
Written by Gilli Davies, featuring mouth-watering food photography from Huw Jones.
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