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Seafood in UK recipes has narrowed over the last century, research shows
Overview
New research by Dr Ruth Thurstan from the University of Exeter reveals that the variety of seafood featured in UK recipes has narrowed over the past 100 years. By analysing 1,192 recipes from Good Housekeeping magazine between 1923 and the present day, the study found that dishes have increasingly concentrated on the "big five" species—cod, haddock, tuna, salmon, and prawns—which now comprise about 80% of seafood consumed in the UK. Prior to the 1970s, recipes showed a much greater diversity of species including flatfish, herring, and oysters.
Key points
- Research by Dr Ruth Thurstan studied 1,192 fish and shellfish recipes from Good Housekeeping magazine dating from 1923 onwards.
- The study found a narrowing in seafood variety, leading to today's "big five" species: cod, haddock, tuna, salmon, and prawns.
- The "big five" now make up roughly 80% of the seafood eaten in the UK.
- Recipes published prior to the 1970s featured a more diverse mix of species, including flatfish, herring, and oysters.
- Factors influencing this shift include changes in fish supply, international trade, the rise of supermarkets, frozen foods, and standardized products.