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GRIMSBY can now claim to be one of Britain's seafood culinary centres of excellence as well as the largest fish processor in the country.
A pair of young chefs from the Grimsby Institute of Further and Higher Educations ( formerly Grimsby College), Jake Stansfield and Emma Sharlotte, have just won the UK Seafood Championship. Blackpool College came second and Oxford was placed third. It is the first time in the contest's 12 year history that the host town has won the title - and the local fishing industry is delighted.
The main sponsor's are Young's Seafood, who provide much of the fish for the cooking sessions. Traditional Grimsby smoked fish curers Alfred Enderby Ltd is the other supplier. Young's promotes the competition to encourage more young chefs to take an interest in seafood and be adventurous in the way it is cooked.
Another of the sponsors in the Grimsby Fish Merchants Association and its chief executive Steve Norton told Fish Update: "It is great news, coming so soon after our Humber Seafood Cluster success in London. We have waited a long time for this title and it has been well worth it. The standards of fish cookery among all the college entrants from around Britain was very high and it seems to get better with each year.
During the day, competitors from several UK colleges prepared three fish dishes for six covers, including a starter, an intermediate course and a main course, all of which had to be produced using fish from sustainable sources as outlined in the competition guidelines.
Grimsby chose scallops for the starter, smoked haddock for the second course and sea bass for the main dish. Paul Robinson, the Grimsby Institute's Hospitality Manager, said: "Everyone here is thrilled to bits with our success."
Should fisheries be closed during breeding time to allow stocks to reach more sustainable levels?
