Since the introduction of a Hake Recovery Plan in the late 1990s, fishing for Hake was strictly controlled and now, I am delighted to say, that stocks are far larger than they have been for many years. The recovery has been so marked, that in 2015 the Cornish Hake gill net fishery was certified as sustainable by the Marine Stewardship Council
Cornish Brown Crab stocks are healthy, and all of the crab that we source is pot-caught, which is one of the most sustainable methods of fishing. It is both low impact and very selective, and it allows for undersized and berried females to be returned to the water unharmed.
There is little doubt that Cod as a species has been over-exploited across the globe, and stocks do need to be managed carefully to ensure a sustainable future. Stocks in Cornwall have been under pressure over recent years, and as such we source Cod from the Shetland Island's, to give the South West Fishery some time to recover.
We are really proud of the provenance and quality of our Cornish lobster. We have close relationships with a small number of fishermen and many of them land directly to us. Not only that we provide them with bait for their pots in the form of our fish frames and waste. This is a real win win as it eliminates the need for us to dispose of our waste and provides our fishermen with free bait.
John Ross Junior produce some of the finest smoked salmon in the world. That should not come as a surprise, as they have been smoking fish for over 150 years! As well as supplying many of the world's finest hotels, restaurants and food halls, they are also the proud holder of The Royal Warrant.
There are people who tend to go for the same wines all the time, probably because they feel safe with the familiar. However there are so many flavours, aromas and textures in what we eat, finding the right wine to go with a dish can work wonders for the eating experience.
This page is reproduced by kind permission of the Seafish Industry Authority. Fish can be sold whole or cut into fillets, steaks or cutlets. Most fishmongers and supermarkets will skin, clean, bone and fillet any fish for customers. It is convenient to classify fish as white, oil-rich or shellfish.