Fishing for Change

The Food Programme

BBC

Arts, Food

4.4 • 943 Ratings

🗓️ 8 November 2024

⏱️ 43 minutes

🔗️ Recording | iTunes | RSS

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Summary

Five seafood species make up 80% of what is consumed in the UK – while at the same time the vast majority of what is caught in UK waters gets exported. But is that trend beginning to shift?

In this episode, Sheila Dillon hears how initiatives like the "Plymouth Fishfinger" are hoping to make more use of fish that has often been seen as ‘by-catch’, and how seafood festivals are working to connect the public with local seafood, and can even help regenerate coastal communities.

She also hears how the Fish in Schools Hero programme is working to get young people to try more seafood, and shows how simple it can be to prepare.

Also featured are Ashley Mullenger (@thefemalefisherman) and tv chef and campaigner Hugh Fearnley-Whittingstall.

Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan.

Transcript

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0:00.0	You are about to listen to a BBC podcast and I'd like to tell you a bit about what goes into making one.
0:06.5	I'm Sadata Sese, an assistant commissioner of podcasts for BBC Sounds.
0:11.2	I pull a lot of levers to support a diverse range of podcasts on all sorts of subjects,
0:16.0	relationships, identity, comedy, even one that mixes poetry, music and inner city life.
0:22.4	So one day I'll be helping host develop their ideas, the next fact-checking, a feature,
0:28.3	and the next looking at how a podcast connects with its audience, and maybe that's you.
0:33.6	So if you like this podcast, check out some others on BBC Sounds.
0:39.4	BBC Sounds, music, radio podcasts.
0:43.3	In this edition of the food program, we go fishing for change.
0:48.1	I'm Sheila Dillon, and I hope you enjoy what we've found.
0:55.0	Hello, welcome to the food programme.
0:57.0	I'm Sheila Dillon.
0:58.0	Today, anyone for dogfish fingers?
1:01.0	This is our lunch, right?
1:03.0	This is our school lunch.
1:04.0	We just want those homemade chips.
1:05.0	Or perhaps, like Year 10 students,
1:08.0	at Bristol's Cottom School, you'd prefer muscles.
1:11.8	It's kind of a cool process that we're doing it all by ourselves.
1:14.7	Muscles are such a cool thing to be cooking as well.
1:17.9	Harvey, look. They're opening.
1:20.2	Look.
	...

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