From moules marinière to scallop, bacon and garlic butter rolls, here’s how to cast your culinary net wider and embrace more sustainable speciesFor a nation surrounded by water, Britain’s seafood tastes are remarkably parochial – we mostly eat cod, haddock, salmon, tuna and prawns. But with a huge range of species out there, making the decision to swap the “big five” for more sustainable options could be a good new year resolution to aim for. Here are five species to consider – and if you’re worried these won’t taste as good as cod and chips, we’ve rounded up a selection of top chefs to tell you how to make the best of what could be on your plate in 2026. Continue reading...