Soul to Soleseafood caught off kent and where to buy it

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The fishing industry in Kent

Although nowhere near the scale of the

past, commercial fishing still takes place

in Kent. The county’s three main fishing

ports are Ramsgate, Folkestone and

Whitstable, while boats also operate

from the beaches at Deal, Hythe and

Dungeness. There are smaller scale

estuary-based commercial operations

in Gravesend, Rochester and around

Faversham and the Isle of Sheppey.

Ramsgate is Kent’s top landing port by

catch value, followed by Folkestone. This

order is reversed for the total tonnage

of seafood landed. Some species, such

as brill, turbot and pollock are available

and caught year round while others are

available seasonally. Sole, wild bass and

mackerel are normally available between

June and October, although seasons differ

from year to year and global warming also

appears to be having an impact more

recently. Herring and cod are landed in

the ‘winter fishery’ between November

and February / March.

As the breeding cycle for native oysters is from May-August, they are only available from September-April or when there is an ‘r’ in the month. The local scallop season is December-March but whelks are available year round and the Thames estuary remains important for cockles. The Marine Conservation Society’s “fishonline” website (www.fishonline.org)

has a “pocket good fish guide” to

download as well as more detailed

information on seasonality.

Soul to Sole seafood caught off kent and where to buy it

Fishermen have plied their trade along

Kent’s extensive coastline for centuries,

from Dungeness at the county’s southern

tip to the estuaries of the Thames, Medway

and Swale to the north. Two towns are

particularly redolent with the produce of

the sea. Dover is synonymous with the sole

fished from Norway to the Mediterranean

but named after Kent’s premier port due to

its past prominence as the key supplier for

London; while Whitstable has been

renowned for its native oysters since

Roman times. There are still 130 or so

licensed fishing vessels and 150-200

fishermen operating from the Kent coast.

The majority of boats are small - under

10 metres - and fish as day boats in the

English Channel. Catches are relatively

modest, with sole, bass, cod and lobster

topping the catch list in terms of value,

while whelks top the tonnage list.

This brochure provides information on

local seafood and where to buy or eat it –

the types available and when; what to look

for when you do so and where to eat the

best seafood the county has to offer. It also

includes a circular coastal walk you might

be persuaded to take while visiting the

coast to stock up on seafood, and a sample

recipe for you to try at home.

Where to buy fish and what to look for

Gone are the times when every town and

larger villages had an independent

fishmonger. The supermarkets now

account for 80-90% of all fresh fish and

shellfish sold in the UK, compared with just

10% in 1982. Fishmongers are nevertheless

worth searching out for the variety of fresh

seafood available and the advice,

preparation skills and specialist knowledge

they offer. Mobile fishmongers can also

often be found at Kent’s regular farmers’

markets, a full list of which can be seen at

www.kentfarmersmarkets.org.uk

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According to the Food Standards Agency most of us should eat more seafood as part of a healthy diet, as it is an excellent source of protein and contains essential vitamins and minerals. The UK Scientific Advisory Committee on Nutrition has recommended that all UK adults should eat at least two portions of fish every week, at least one of which should be oil-rich.

Seafood has little or nocarbohydrate, sugar or starch and is therefore good for those concerned about their calorie intake. White fish are very low in fat and a good source of vitamins A and D while oily fish – such as herring, mackerel and sardines – is rich in omega 3 fatty acids. There are however maximum levels recommended for oily fish and warnings that adults should eat no more than one portion a week of fish such as swordfish, shark or marlin as these contain high levels of mercury. Sticking to our plentiful native fish will avoid this completely.

Omega 3 acids are important as they have a lowering effect on blood cholesterol levels, thereby helping to protect the heart and circulation. They are also thought to have benefits for the brain, joints, skin, digestive and immune systems, and even the eyes. Fish which tend to be eaten with their bones in, such as whitebait, canned sardines and pilchards are also good sources of calcium and phosphorous, which help to make bones stronger.

The reputation of oysters as an aphrodisiac is thought to stem from the fact that they are a rich source of zinc, though the beneficial effects of other minerals contained in seafood are perhaps easier to prove! Further information on healthy eating is available on the Food Standards Agency’s website –www.eatwell.gov.uk

The great British institution of “fish and chips” is thought to have its origins in the Sephardi dish “Pescado frito”, or deep-fried fish, which came to England with Spanish and Portuguese Jews in the 17th and 18th centuries. In 1837 Charles Dickens referred to a “fried fish warehouse” in Oliver Twist and the dish had certainly become more widely popular in London and the south east by the mid-nineteenth century.

Sir Walter Raleigh is thought to have been responsible for introducing the potato to England in the 17th century but the chipped version was a French invention. Nevertheless by the 1850s chips were established as part of the staple diet in industrial northern towns. The fish and chip shop industry emerged from these separate origins, with the first shop thought to have been the one opened in London by Joseph Malin in 1860 – though this may be contested in Lancashire!

Today there are more than 10,500 fish and chip shops in the UK, employing 61,000 people and selling 276 million servings a year. More than one in six of the population goes to a fish and chip shop at least once a week and one of every hundred food pounds – or £1.2 billion – is spent in a fish and chip shop. Although fish and chips contain less fat

fish and chipsand calories than other takeaway foods, there are ways of making them a healthier choice:

have some baked beans or peas with your fish and chips

add your own salt to taste to make sure you don’t have too much

have a bread roll with your chips and see if you can manage with a smaller portion, or try sharing your chips with a friend

the thicker the chips the better, because they absorb less fat

if the oil is at the right temperature the fish and chips will not only taste better but they will absorb less fat

(Source: Food Standards Agency – www.eatwell.gov.uk)

healthy eating

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Seafood buying and preparation tipsWhether fresh, frozen or cured, there are certain things to bear in mind when buying seafood.

Appearance and smell are the two key indicators of fish freshness. Eyes should be bright, not sunken; there will of course be a sea-smell but it should be mild rather than strong; the skin should be shiny, moist and firm – if pressed it should spring back into shape rather than leave an imprint; and the gills should be a healthy pinkish-red colour. Fillets should be firm and fresh-looking, not dried and curled-up.

Fresh shellfish, such as mussels and scallops, will be tightly closed until cooked. Any that are open or cracked before cooking, or that do not open after cooking should be thrown away. Ask the fishmonger the source of supply to check whether they come from clean water or purification tanks. Cooked lobsters and crabs should be heavy for their size and their shells should be intact.

Cured or smoked fish should also be firm to the touch and glossy in appearance, not dry and wrinkled. The smoky smell should be pleasant and fresh. With frozen seafood the things to check for are that the fish is solid with no signs of partial thawing and that the packaging is undamaged. Once thawed, fish should still be firm. To store and prepare fish and shellfish;

Put them in the fridge or freezer when you get home, not in water, making sure that they are covered and wrapped first. Do not let raw fish or shellfish come into contact with cooked foods.

If you need to thaw frozen fish or shellfish, do so in the fridge overnight or use the defrost setting on the microwave if you need to thaw it more quickly.

Wash your hands before handling fish or shellfish and use separate cutting boards, knives etc during preparation.

If marinating seafood, do so in the fridge and throw away the marinade after removing the raw fish or shellfish.

Cook the fish so that the fat drips away and do not use the fish drippings.

Hermans Plaice

1 Macknade Cottages, Selling Rd, Faversham ME13 8XF Tel: 01795 591075

A Thomsett

112, High St, Sittingbourne ME10 4PL Tel: 01795 423455

Hales & Moore

13, Station Rd, Rainham ME8 7RS Tel: 01634 372782

Sankeys

39 Mount Ephraim, Tunbridge Wells TN4 8AA Tel: 01892 511422 www.sankeys.co.uk

Headcorn Fishmongers

19, High St, Headcorn TN27 9NH Tel: 01622 890438

Mobile Fishmongers

Octopusy Ltd

36 Highfield Close, Canterbury CT2 9DX Tel: 07990 520228.

Emma and Katy Gilson are two fisherman’s daughters and can cater for events and shows as well as selling direct at farmers’ markets.

Seafayre UK Ltd

22 The Street, Kingston, Canterbury CT4 6JBTel: 01227 831186.

Family run business providing fresh fish and shellfish to the catering trade and at farmers’ markets and farm shops.

Local Fishmongers M & M Richardson Battery Road, Dungeness TN29 9NJ Tel: 01797 320789 www.dungenessfish.co.uk Griggs of Hythe Ltd The Fishermans Landing Beach, Range Rd, Hythe CT21 6HGTel: 01303 266410 www.griggsofhythe.com

Cooks

92 High Street, Hythe CT21 5LE Tel: 01303 260441 Fresh fish shop and delicatessen featuring a range of accompaniments and pots and pans specially designed for fish.

Little Billingsgate

2c, South St, Deal CT14 7AW Tel: 01304 381121

Jenkins & Son

118, High St, Deal CT14 6BB Tel: 01304 364613

Eddie Gilbert’s

32, King St, Ramsgate CT11 8NT Tel: 01843 581221 www.eddiegilberts.com

Seafood Retailer of the Year in the Produced in Kent Taste of Kent Awards for 2007

W.H Johnston & Sons

5, Albion St, Broadstairs CT10 1LU Tel: 01843 861465

Fruits De Mer

10, The Broadway, Broadstairs CT10 2AD Tel: 01843 861863

Quex Barn Farmers Market

Park Lane, Birchington CT7 0BH Tel: 01843 841119 www.quexpark.co.uk

The fish counter features a selection caught locally on day boats using sustainable fishing methods.

A & R Fish

50, High St, Herne Bay, Kent CT6 5LH Tel: 01227 372517

Seasalter Shellfish (Whitstable) Ltd

Reculver, Herne Bay, CT6 6SX Tel: 01227 363359 Renowned oyster specialist

Augustine Fish Supplies

Whitstable Fish Market South Quay, Whitstable CT5 1AB Tel: 0845 257 1495

The Whitstable Crab Company/ Wild Sustainable Fish Company

Unit G, 254 Broad Oak Road, Canterbury CT2 7QH Tel: 01227 784123www.thewildsustainablefishcompany.comTraditional fresh & frozen dressed crabs and wild caught seafood from sustainable managed stocks

The Whitstable Shellfish Co

Westmeads Rd, Whitstable CT5 1LW Tel: 01227 282375 One of Rick Stein’s “superheroes”, the website – www.whitstable-shellfish.co.uk – also provides helpful information on storing, opening and serving oysters.

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fishy Kent restaurants Michaels

Retreat House, Polhill, Halstead, Sevenoaks TN14 7AA Tel: 01959 534284www.michaels.uk.com

Hengist

7-9 High Street, Aylesford ME20 7AX Tel: 01622 719273www.hengistrestaurant.co.uk

Abode

High Street, Canterbury CT1 2RX Tel: 01227 766266www.abodehotels.co.uk

The Goods Shed

Station Road West, Canterbury CT2 8AN Tel: 01227 459153www.thegoodsshed.net

The Mulberry Tree

Hermitage Lane, Boughton Monchelsea ME17 4DA Tel: 01622 749082www.themulberrytreekent.co.uk

The Plough Inn

Stalisfield Green, Faversham ME13 0HY. Tel: 01795 890256 www.stalisfieldgreen.com

The Dering Arms

The Grove, Pluckley TN27 0RR Tel: 01233 840 371 www.deringarms.com

Hythe Bay Seafood Restaurant

Marine Parade, Hythe CT21 6AW Tel: 01303 233844 www.thehythebay.co.uk

The Coastguard

St Margarets Bay, Dover CT15 6DY Tel: 01304 853176www.thecoastguard.co.uk

Walletts Court Country House Hotel

St Margarets At Cliffe, Dover CT15 6EW Tel: 01304 852424 www.wallettscourt.com

Dunkerley’s Hotel and Restaurant

19 Beach Street, Deal CT14 7AH Tel: 01304 375016 www.dunkerleys.co.uk

The Court Yard Oyster House & Restaurant

The Old Coach House, Sondes Road, Deal CT14 7BW Tel: 01304 366661 www.thecourtyarddeal.com

The Bell Hotel

The Quay, Sandwich CT13 9EF Tel: 01304 613388 www.bellhotelsandwich.co.uk

The Fishermans Wharf

The Quay, Sandwich, CT13 9RU Tel: 01304 613636www.fishermanswharfrestaurant.co.uk

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Le Petit Poisson

Pier Approach, Herne Bay CT6 5JN Tel: 01227 361199 www.lepetitpoisson.co.uk

The Crab & Winkle Fish & Seafood Restaurant

South Quay, Whitstable CT5 1AB Tel: 0845 257 1587 www.seafood-restaurant-uk.com

Wheelers Oyster Bar

8 High Street, Whitstable CT5 1BQ Tel: 01227 273311 www.seewhitstable.com/Wheelers-Whitstable-Restaurant.html

JoJo’s

209 Tankerton Road, Whitstable CT5 2AT Tel: 01227 274591www.jojosrestaurant.co.uk

The Sportsman

Faversham Road, Seasalter, Whitstable CT5 4BP Tel: 01227 273370www.thesportsmanseasalter.co.uk

Ardennes

114 West Street, Faversham ME13 7JB Tel: 01795 590008www.ardennes.co.uk

Reads Restaurant with Rooms

Macknade Manor, Canterbury Road, Faversham ME13 8XE Tel: 01795 535344 www.reads.com

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Sankeys

39 Mount Ephraim, Tunbridge Wells, Kent TN4 8AA Tel: 01892 511422www.sankeys.co.uk

Thackeray’s

85 London Road, Tunbridge Wells TN1 1EATel: 01892 511921www.thackerays-restaurant.co.uk

Woods Restaurant and Wine Bar

62 The Pantiles, Tunbridge Wells TN2 5TN. Tel: 01892 614411www.woodsrestaurant.co.uk

The Secret Garden Restaurant

Mersham le Hatch Business Village, Hythe Road (A20) TN25 5NH Tel: 01233 501586www.secretgardenkent.co.uk

The West House

28 High Street, Biddenden TN27 8AH Tel: 01580 291341www.thewesthouserestaurant.co.uk

Apicius

23 Stone Street, Cranbrook TN17 3HE Tel: 01580 714666www.restaurant-apicius.co.uk

Richard Phillips at Chapel Down

Tenterden Vineyard, Small Hythe, Tenterden TN30 7NG Tel: 01580 761616 www.richardphillipsatchapeldown.co.uk

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Michelin Star

Produced inKent Member

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This short walk not far from the villages of Walmer and Kingsdown offers some fine views from Hawkshill Freedown. The Freedown is a public area of open grassland offering fine views across the East Kent countryside, the English Channel and on a clear day, the coast of France. The walk starts from and finishes opposite 16th century Walmer Castle, home to a collection of memorabilia from the Duke of Wellington.

How to get there?By car; from A2 at Dover take A258 to Walmer / Kingsdown and follow the signs to Walmer Castle. Parking is available near the Castle in Kingsdown Road.

By trainThe nearest station is at Walmer (1½ miles). National Rail Enquiries: 08457 484950

By bus84 (Sandown to Kingsdown), hourly Mon-Sat. Traveline: 0870 6082608

The route1 From the car park near Walmer

Castle, follow the path towards the beach and turn right on the surfaced path that runs along the sea front.

2 After passing Walmer Castle on your right, turn right to follow waymarker arrows across a grassy area towards the road.

3 Cross the road and follow footpath up gentle slope, running to side of house.

4 On reaching the end of the path, it opens out into an area of open access land – Hawkshill Freedown. From here, turn left along the boundary on the left hand side following a grassy path. There are numerous opportunities along this stretch to take a rest on one of the benches and take in some great sea views. You are not restricted to follow any particular path across Hawkshill Freedown as it is an area of open access land, so feel free to explore the area.

5 Continue through gap, following waymarker arrows. On your immediate right there is a small war memorial. Follow the enclosed path bordered by hedges. Again, there are good views across the rolling countryside and to the sea beyond.

6 At this point the path opens out into a field. Follow path downhill towards the road. Near the bottom the path takes you through a gap and into an area of woodland.

7 Continue along the woodland path and bear left at a large tree. Turn left along a surfaced alleyway and follow downhill for around 100 metres before passing through cycle barriers and onto Cliff Road, in Kingsdown.

8 Cross road into Boundary Road and head towards the sea front. At the end of Boundary Road, turn left, following signs to join a surfaced path on the Saxon Shore Way. Along this section there are some great sea views and many places to access the beach.

9 Continue following the path along the Saxon Shore Way, the path here changes to become a combined cycle path and walkway. Up ahead, there is an excellent view of Walmer Castle on your left as you retrace your steps back to the car park where you started.

This circular walk is one of a number of walks produced by Kent County Council. You can find more on the Explore Kent website at www.kent.gov.uk/explorekent

Kingsdown and Walmer walk2.2 miles (3.5 km) – allow 1? hours

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Winner of the inaugural Best British Roast

competition, the idea for this dish was

actually stolen from a history book on

Rome, quite appropriate as the Romans

first landed in Kent.

Serves 2.

1 whole, exceptionally fresh fish, gutted – Sea bass is good if you want to splash out, but mackerel also work well as would most round fish

A bucket of beach pebbles – cleaned and then boiled to sanitise (grab your wellies and gather them from below the tide mark, from a lovely clean Kentish beach!)

Double pinch of sea salt

Light vegetable stock with seaside herbs

Turn your oven up to full, then take a large

baking tray, big enough to take the whole

fish plus a bit of room to breath, tip your

cleaned pebbles into the tray, cover with

tin foil and place in the oven for at least

an hour to become stupidly hot.

Taking extreme care (remember that

the tray, the pebbles and the oven are

out to get you!) take the tray from the

oven, remove the foil and place your

fish directly onto the pebbles. Quickly

sprinkle with the salt, replace the tin foil,

return to the oven and bake for roughly

20 minutes (this will depend on the fish

and your oven temperature) until the fish

is just flaking off the bone. Once the fish

is done, keep it covered and leave to

one side to rest. Make up your stock and

pour into a jug to serve with the fish as

a dressing if required. Now take your

baking tray to your table (which you have

had to foresight to

cover with a protective

cloth!!) and

dramatically remove

the foil in front of your

spellbound other half.

Serve with Kentish new

potatoes, crunchy

green vegetables and

fresh lemon wedges.

best british roast!

For the stock;

2 medium Kentish carrots peeled and roughly chopped

1 leek - white part only, washed and chopped

1 onion, peeled and chopped

2 sprigs of thyme, handful of parsley stalks, 10 black peppercorns

1litre of water

1 tbsp of fresh herbs finely chopped – chose a mixture from parsley, lemon thyme, chives, wild garlic, lemon balm fennel, dill, rosemary and finely chopped zest of lemon

Take the first five ingredients, place in a

cooking pot and bring to the boil. Once

boiling, cover the pot and reduce the

heat. Simmer for one hour and then leave

to cool. Once cool enough strain the

precious liquid through a colander into

a clean pot. Return the liquid to the heat

and simmer it until you have about 250ml

left. Season with salt and pepper and

remove from the heat. You can now either

cool and store until later, or immediately

add in your herbs and serve.

Sam WydymusThe CoastguardThe Bay, St Margaret’s BayKent CT15 6DY

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Produced in Kent, supported through a joint venture between Kent County Council and Hadlow College, is dedicated to promoting and celebrating the very best of food, drink and products to be found in Kent. We are committed to providing business and marketing support to raise the profile, provenance and reputation of products from Kent.

We support and promote the land-based and rural sectors within the county and continually look for ways to develop our membership offering, with a strong emphasis on assisting business development, diversification opportunities and joint sourcing projects. Our website aims to bring producers and the buying public closer together.

If you are looking for a farmer, producer or independent shop, or simply would just like to know what Kent has to offer across the seasons, then visit our website at www.producedinkent.co.uk.

Produced in Kent publishes a quarterly newsletter that can be found in libraries and Tourist Information Centres, farmers’

markets and farm shops. It is also available direct to your door if you sign up as a Friend of Produced in Kent. (for more details please see the website)

Support Kent – buy local!

Produced in Kent LimitedBourne Grange StablesTonbridge RoadHadlow TN11 0AU

Tel: 01732 853170Fax: 01732 852521Email: info@producedinkent.co.uk

produced in kent

The best of food,

drink, products

and services

from the garden

of EnglandSustainability

The subjects of fish stocks, fishing methods and fishing quotas tend to be contentious and are often in the news. There are a number of useful websites that provide information on the sustainability of fish stocks and the welfare of our seas.

The Marine Conservation Society’s fish website – www.fishonline.org – has lists of fish to eat and fish to avoid as well as a “pocket good fish guide” that can be downloaded from the website.

did you know?

The Sea Fish Industry Authority’s website – www.seafish.org – has information on how the Authority works to promote good quality, sustainable seafood. It also links to the Responsible Fishing Scheme website, which is aimed more at the catching sector.

The Marine Stewardship Council’s website – www.msc.org – also promotes sustainable fishing practices and increased availability of certified sustainable seafood as signified by its distinctive blue ecolabel.

Iceland, Japan and Portugal are the greatest consumers of

fish per head of population in the world. (Source – Wikipedia)

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