Food Unwrapped

Series 8 - Episode 3

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Review

What exactly constitutes sustainable fish? Everybody from Hugh Fearnley-Whittingstall to the credits on MasterChef exhort us to cook with it – and rightly so – but which fish can we eat with a clear conscience?

In this edition of the chewy series on food Kate Quilton learns that farmed fish may be far from sustainable and, in an east London industrial estate, meets an entrepreneur who has developed an ecosystem that could transform fish farming.

Elsewhere, Matt Tebbutt investigates goat meat and Jimmy Docherty visits Seville to look for “the mysterious ingredient that gives marmalade its bitter tang”. Er, Seville oranges, perhaps?

Summary

Jimmy Doherty heads to the Spanish city of Seville to look for the mysterious ingredient that gives marmalade its bitter tang, while Kate Quilton meets an entrepreneur who has developed an ecosystem that could revolutionise the future of fish farming. Matt Tebbutt hits the streets to see how billy goat meat goes down with the British public.

Cast & Crew

Presenter Jimmy Doherty
Presenter Kate Quilton
Presenter Matt Tebbutt
Executive Producer Rob Butterfield
Series Editor Sandy Watson
Education