How can restaurants lead on sustainability by putting fish on their menus? What other innovative ways could you use frozen fish? How can restaurants make seafood a more attractive menu choice and better promotthe benefits of eating fish to their customers?
These were just some of the questions that were put to chefs earlier this month at a roundtable discussion and seafood demonstration exploring how chefs can unlock seafood’s potential.
At the event, held at chef Adam Handling’s flagship Covent Garden restaurant, Handling and The Elephant chef-patron Simon Hulstone demonstrated the versatility of fish, preparing dishes using high quality Norwegian cod and haddock and discussed the importance of buying fish from sustainable sources.
Hulstone also addressed some of the myths surrounding frozen fish, challenging the chefs in attendance to see if they could tell the difference between fresh and Norwegian frozen cod and discussed why using high quality frozen fish,
such as that from Norway, can help restaurants reduce wastage.
Click on the video above to see the highlights from the day.
