Lyme Bay and Shellfish

The Food Programme

BBC

Arts, Food

4.4 • 943 Ratings

🗓️ 24 January 2011

⏱️ 29 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Sheila Dillon investigates the appeal of shellfish - bivalves and molluscs - from the point of view of taste and sustainability and asks why we don't eat them more in Britain. She finds out what has happened to the marine environment in Lyme Bay since a scallop dredging ban was introduced in part of it and about the implications of a proposed mussel farm there. She discovers why whelk fishing is a big export industry with low environmental impact and oysters are ecologically friendly. Chef Mark Hix shows what can be done with the lesser used varieties like whelks and razor clams.

Producer: Harry Parker.

Transcript

Click on a timestamp to play from that location

0:00.0	You're about to listen to a BBC podcast and I'd like to tell you a bit about the
0:03.8	podcast I work on. I'm Dan Clark and I commissioned factual podcasts at the BBC.
0:08.6	It's a massive area but I'd sum it up as stories to help us make sense of the forces shaping the world.
0:15.0	What podcasting does is give us the space and the time to take brilliant BBC journalism
0:20.0	and tell amazing compelling stories that really get behind the headlines.
0:23.7	And what I get really excited about is when we find a way of drawing you into a subject
0:28.3	you might not even have thought you were interested in.
0:30.2	Whether it's investigations, science, tech, politics, culture, true crime, the environment,
0:36.0	you can always discover more with a podcast on BBC Sounds.
0:40.0	My name is Annie Matmanus.
0:42.0	And my name is Nick Grimshaw. How long have we known each other babe?
0:45.0	Probably 20 years now and in that time we've always worked in and around music right?
0:50.0	We have. So it kind of makes sense that we do a podcast better.
0:53.2	It sounds like he's been 20 years in the making.
0:55.2	It's not Avatars for podcasts basically, but it is good.
0:58.5	So we put the world to rights with regards to music.
1:01.3	It's all the stuff that you'd want to chat to your mate about over a pint.
1:04.5	Sidetracked with us, Annie and Nick, listen on BBC Sounds.
1:08.9	Cockles, we kind of remember those little gritty things that you get by the seaside in the little
1:14.7	parlistair in tubs but only recently you know chefs or food writers are demanding
1:20.5	live cuckles and they're fantastic you know they're about a third of the price of
1:24.0	clams they've got a great sweet flavor and look at the lovely shell you know they're
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from BBC, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of BBC and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.