A Scottish fisherman features in the latest edition of the Marine Stewardship Council Ocean Cookbook – a collection of sustainable seafood recipes from chefs around the world.
Colin Stephen, skipper of the Harvest Hope fishing trawler, is part of the Scottish fleet that catches the coley used in this year’s UK recipe – steamed coley with winter vegetables.
Coley, also known as saithe, has been certified as sustainable to the Marine Stewardship Council (MSC) standard since 2013.
Colin, who started fishing straight from school and fishes out of Peterhead, says the first three months of the year are the best for catching coley as this is when they tend to be found in big shoals.
“Sustainable fishing is paramount,” he adds.
“Anyone with a sensible head on the shoulder has to do what is sustainable for the stock,” he said. “It’s your future you are working with and gambling with – why jeopardise it? You have to think about the long term.”
The coley recipe was created by Cornish chef James Strawbridge and joins 11 further dishes created using seafood such as hake, tuna, mussels and haddock from MSC-certified fisheries.
James adds: “Although often overlooked, coley has a delicate, sweet flavour and light texture that pairs well with seasonal winter veg and a herby crumb. When you choose seafood with the blue MSC ecolabel, it means you’re supporting fishermen who are helping to keep the seafood you love on your plate, forever.”
The Ocean Cookbook 2023, now in its third edition, aims to raise awareness of sustainable seafood at a time of year when many people are looking for healthy, affordable and sustainable options as part of their New Year’s resolutions.
The blue MSC ecolabel is said to be the world’s most recognised ecolabel for sustainable seafood.