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Digital Subscriptions > delicious. Magazine > May 2016 > Why do we send so much of our seafood abroad?

Why do we send so much of our seafood abroad?

The best seafood in the world, from lobsters to langoustines and crab, comes from British waters. It’s exported and revered all over the globe – yet we feed on cheap imports. It’s time we shelled out for our native bounty, says broadcaster and writer Paul Peacock

There used to be an old lady who ran a fishmonger in Holyhead selling beautiful seafood caught in the bays and out in the Irish Sea. My favourite was the good old lobster, which was lifted from the water at Silver Bay, travelling a few miles to Holyhead, where it was sold to the fishmonger, then cooked and dressed for eager taste buds to enjoy.

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About delicious. Magazine

May brings longer, warmer days and bank holidays, perfect for Peter Gordon's new salads, John Whaite's easy sharing feasts, meat-free dinner party mains and recipes that cook in the oven while you walk in the countryside. There's a 16-page section for Sabrina Ghayour to share her Middle Eastern-inspired cooking as well as new asparagus recipes, a guide to choux pastry and Ben Tish's salt hake fritters. And finally, we look for the best cheese toastie in the world.