OK. Now and then, we are nudged, via the Telly, by Celebrity Chefs (or at least, the lesser evil, Chefs who are also Celebrities) to support some ingredients which are under valued.
One program in particular leaps to mind as it is relevant to my musings - Hugh Fearnley Whittingstal did a program about different types of fish which we don't really eat - including a good segment on the Channel Islands. Interesting stuff.
However, one fish I think is severely underrated - and which I can't recall having ever seen on a restaurant menu is Mackerel. It's lovely. It's also really cheap. And if memory serves (I have done no research, please forgive me), more sustainable than cod. Or at least, theres more of it left in the sea.
So - why not? It can only be because it's too cheap, surely? Does it have a poor image?
If a chip shop near me did mackerel and chips instead of the usual cod/haddock/plaice, I'd jump at it - its a lovely, tasty oily fish (so really good for you too - much better than boring old white fish) - equally, I'd be happy to pay the going 'main course rate' for a nicely cooked mackerel.
So come on restauranters - you're missing out on a really tasty ingredient which is (added bonus) cheap to buy in fresh - get some mackerel on your menus!