About Fish on Friday
In recent times, fishing has changed beyond recognition. Catches have become ever more efficient. The impact on fish stock has been dramatic and, in many cases, devastating. This is serious for all of us.
We need fish to feed the world’s ever growing population. Yet we need to sustain fish stocks at the same time as we consume them. And we need our coastal communities who rely on the sea for their very future, especially in island communities such as our own.
There have been some urgent and invaluable wake-up calls over the last 10 or 15 years. In many aspects, the response from the industry, consumers, regulators and NGOs alike has been remarkable. Attitudes have changed over a very short period, even though there is still much to be done.
The aim of Fish on Friday is to help promote and nurture this emerging responsible way of thinking; to celebrate and encourage the many positive initiatives, big and small; and to guide people in the ways that they can find and enjoy fish sourced through them, and how they can help them to develop further. Fundamentally, our goal is to make a positive, lasting difference and to help ensure that we can all enjoy seafood both today, and for generations to come.
Who we are
Fish on Friday is a collaborative project open to everyone who would like to be involved. It was initiated by the Fishmongers’ Company, one of the Great Twelve Livery Companies of London: integral to the UK’s fishing industry for nearly a thousand years, it is keenly interested in the integrity, resilience and quality of fish and the way that it arrives on our plates. Marks and Spencer has joined with Fishmongers to help us promote this initiative, and we expect other partners to come on board in due course.
We actively encourage everyone, whether inside or outside the industry, to join in and help us make a positive difference. If you would like to find out more, or if you would like us to help you promote your own initiatives or simply to tell your story, please get in touch.
We would love to hear from you. If you have an initiative, an idea, an opinion, a story or a recipe you would like to share, please drop us a line at email@example.com
To sign up for our weekly newsletter, with the latest stories, seafood buying tips, seasonal recipes, event updates and more, just enter your email address into the box below and click Subscribe. We send it out every Thursday afternoon, so you’ll know what to buy and cook to enjoy the very best, freshest fish, every Friday.
Pictures by Helen Cathcart