There was plenty that changed for pubs during the long, pandemic-imposed lockdown, and one thing that definitely moved higher up consumers’ list of concerns was the sustainability and provenance of the food on their plate. 
A broader range of fish and seafood dishes are one way that pubs can appeal to customers looking for eating out choices that go beyond what they routinely cook for themselves at home.  However, ensuring that customer concerns about the provenance and sustainability of fish and seafood are met, needs to be more of a priority than ever.

The Netflix Seaspiracy documentary put the issue of sustainability back in the headlines, although the reality is that it has never been far from the forefront of concern for many consumers, and has always been a major focus for Direct Seafoods.

As more younger consumers in particular adopt a flexitarian or pescatarian approach to their diet, they are reducing meat and increasingly opting for fish choices. They also expect sustainability concerns to be factored in by chefs.

Varying the fish species featured is one way to support the industry’s sustainability efforts. For example, hake is a great tasting white fish, widely caught in UK waters, with MSC certified Hake available. This pan-fried hake recipe makes a great dish for the specials board or a ‘catch of the day’ menu option:    
https://www.directseafoods.co.uk/wp-content/uploads/Hake-recipe-from-Direct-Seafoods.pdf 

Mackerel is caught in UK waters almost all year round, and while as an oily fish it’s a good source of Omega 3 in the diet, worries that it will taste oily sometimes deter customers from ordering. Freshly grilled fillets are a wonderful way to serve mackerel and win some converts:
https://www.directseafoods.co.uk/wp-content/uploads/Grilled-Mackerel-Recipe-National-BBQ-Week.jpg 

Fish & chips is a menu mainstay, and the popularity of battered cod and haddock is definitely a challenge in sustainability terms for these important species. There are many alternative white fish species that can be used, such as coley: 
https://www.directseafoods.co.uk/wp-content/uploads/Crispy-Battered-Coley-Recipe-.pdf 

By keeping the menu description flexible and appealing  e.g. “freshly battered white fish fillet served with home-made chips”, pubs can vary the choice, and reduce reliance on the most -used species.     

Farmed salmon sometimes raises concerns about welfare standards, so it’s important to ensure that it is sourced form a reputable producer. This recipe of Oriental Baked Salmon has been created by CJ Jackson of the Seafood School, Billingsgate, who Direct Seafoods have close links with:    
https://www.directseafoods.co.uk/wp-content/uploads/Recipe-Spotlight.pdf 

One useful tip is that award-winning farmed Chalkstream® trout, which makes an excellent alternative to salmon, with both fresh and smoked varieties available.      

Varying species can also help with costs. Dishes such as fish cakes make a great starter, fish pie is always popular, while fish curries and fish tacos are a great fit with more casual dining style menus. All of these enable chefs to use a broader range of species according to availability, as well as avoiding waste by using the whole fish rather than just the filet, whilst offering their customers great value.  Working with a specialist supplier means fish can be prepared to customer specifications, maximising value and minimising waste.

Direct Seafoods leads the way in seafood sustainability in the foodservice sector, offering more than 130 Marine Stewardship Council certified products. www.directseafoods.co.uk
Recipes can be found online at https://www.directseafoods.co.uk/latest/