Chef’s Choice: Jim Cowie on the importance of seasonality
- The Larder
- 2 July 2013
The Captain's Galley's head chef on eating seasonal foods in order to contribute to sustainability
These days, with so much focus on conservation and sustainability, the single biggest contribution anyone can make towards their own health and that of the fish stocks is eating our seafood when it’s in season.
From heavier, slow braises in winter to quicker, lighter salads in summer, there’s a fish for every dish and a dish for every season.
Fish is versatile; it allows you to experiment. Anything you cook with meat, you can cook with seafood. And try a lightly chilled Gamay or Pinot Noir with your favourite seafood dish.
The main thing is to have fun and enjoy the produce – which is easy to do in the Highlands, where we have very clearly defined seasons.
Jim Cowie is the proprietor and head chef of The Captain’s Galley, Scrabster.