About Fish Face Seafood Blog
The stiff-fresh, wet fish glisten under the fishmongers’ lights. The bass and bream are sparkling, their silver skin shimmering, eyes bright and full. The grumpy gurnards lay next to beautiful red mullets, whilst a menacing looking hake curls around a basket of immaculate, blushing sardines.
There are trays of dark, heavy mussels, pebble-like clams, and spiralled-shelled whelks. Meanwhile, that morning’s crab and lobster has just been delivered – fresh and lively.
A small collection of handsome flat fish lay upon ice – a brace of plaice displaying vibrant orange spots, and a huge, magnificent turbot, on top of which rest a mottled brill and several small Dover soles, their cat’s-tongue like rough skin ranging in colour from tan to dark brown. The fishmonger’s counter is a work of art, the fishmonger the artist.
We are spoilt for choice when it comes to seafood, with some of the very best produce to be found in our waters. To learn about our seafood and its seasons is like discovering a secret that only a few people know, or being admitted to an exclusive club.
Our seafood is very, very special. Yet in 2022, we exported 454,000 tonnes, worth £1.7bn to 117 different countries.
Fish Face Seafood Blog aims to help change this by highlighting the wonderful seafood found in our waters.
Whether you’re a seasoned seafood lover or curious newcomer, our guides, recipes, news and features will help you gain entry to this very special seafood club.
Paul Scott
Fish Face Seafood Blog
About me
I’m Paul Scott, a freelance copywriter and journalist. I was born a stone’s throw from Poole Harbour, and the salty air has remained in my veins ever since.
My work writing about commercial fishing, from sustainable practices to the ever-changing challenges, has given me a unique perspective of the UK seafood industry.
In the words of the late, great Keith Floyd, writing in Floyd on Fish: ‘Fish is still my favourite dish. And I hope that this book (blog in our case) will help make it yours’.
Work with me
Interested in working with me?
Email: [email protected]