Warmer seas cause climate pangs: HAV'S new cookbook guides you to food with underutilized Danish seafood

The oceans in the world are getting warmer, also in Denmark. Higher temperatures, overfishing and pollution are putting pressure on stocks of favorite fish such as cod and salmon. The fishmonger Tommy Raabo Fischer from HAV is therefore now publishing a cookbook which guides Danes to eat more underutilized, unknown Danish fish and shellfish. Fish, which is both tasty, nutritious and cheap, and which, according to Tommy, the Danes must prepare to eat far more of in the future.

Calls for changed buying habits

Tommy Raabo Fischer is an 8th-generation fishmonger and he has in-depth knowledge of the Danes' buying habits when it comes to fish and shellfish. Tommy's appeal is clear: the Danes should eat far more underutilized Danish food fish such as tusk, whiting, ling, tench, zander and haddock. Fish which, in contrast to the Danes' favorites cod and salmon, are relatively unknown and underutilized. He says:

"Climate change, rising sea temperatures and pollution are putting pressure on stocks of cod, for example. A fish which tastes excellent, but which is not alone in tasting excellent. Far too many Danes automatically choose cod and salmon when there is fish on the menu, and that's a shame. Because there are a large number of underutilized Danish fish species that taste just as good, are healthy and, on top of that, cheap.”

Tommy has teamed up with chef and newly trained fishmonger Patrick Lund-Nielsen and together they have created the cookbook "Danish fish and shellfish - with a healthy conscience", which contains more than 30 easily accessible recipes with fish and shellfish as well as instructions on how to make bisque, sauces and open oysters.

If you would like to get your hands on the new book, you can buy it here .