Do you know your gravadlax from your fritto misto? Nearly half of us don’t recognize fancy fish dishes on restaurant menus, survey finds
- Forty-six percent didn’t know that ceviche is a raw dish, dried in citrus juice
- For 61%, ordering seafood can be as confusing as ordering wine
- While 47% said the only fish they cooked was already cooked
- As for handling sea creatures, more than a third had never shelled a shrimp
It is eaten cooked or raw, coated in dough or drizzled with the most delicately complex sauces.
But if you’re one of the 87% of Britons who like to eat it, you might be surprised to learn that we don’t know much about fish.
It seems many of us are often confused by descriptions on restaurant menus and unaware of our gravadlax of our prawns.
(For those who don’t know, gravadlax is smoked salmon with dill while prawns are Spanish prawns cooked in garlic.)
A survey suggests that 41% of diners were embarrassed not to understand that sashimi is a Japanese dish of sliced raw fish.
Forty-six percent didn’t know that ceviche is also a raw dish, with fish cured in lemon or lime juice.
CAN YOU NAME THESE SIX TYPES OF FISH DISHES FROM A DESCRIPTION AND A PICTURE?
(9) Thin slices of raw tuna
(7) Spanish prawns cooked in garlic
(8) A Japanese dish of sliced raw fish
(3) Raw fish, dried in lemon or lime juice
(2) An Italian dish of fried fish and seafood
(15) Fish eggs (from sturgeon)
Some 49% admitted to asking a waiter about frito misto – an Italian dish of fried fish – while 33% needed to be told that mussels mariniere are mussels cooked in cream, garlic and parsley.
Gravadlax won 45% and gambas 44%. A surprising 15% even admitted they weren’t sure what caviar was.
The findings come from a survey by restaurant booking site TheFork, which found that 62% of us would like to know more about seafood.
In fact, 61% said ordering fish and seafood at a restaurant can be as confusing as ordering wine. For example, 21% admit to ordering sashimi or ceviche without realizing it was raw.
The survey also shows that our lack of knowledge extends to the home, with 47% admitting the only fish they’ve ever cooked comes from a supermarket – either breaded or breaded.
Some 36% have never shelled a prawn, 43% have never prepared mussels and nearly half have never shucked an oyster – that is, opening the shell to reveal the flesh inside. interior.
Patrick Hooykaas, Managing Director of TheFork, said: “As our research has revealed, we are a nation of fish lovers who have absolutely no idea about fish – from how to pronounce it to how to release it. maximum meat and flavor.
“TheFork has now teamed up with leading London seafood and fish restaurants available for booking on the platform to offer the first ever ‘shellmelier’ steward until 4th September.
Just as a sommelier offers specialist knowledge and wine recommendations, the new service will see fish experts share their knowledge with restaurant patrons – of where to find the tastiest and most tender meat in a paw. crab like how to perfectly shuck an oyster every time.