For years, many “treasures” of the sea have been underestimated in British kitchens, although they were appreciated as true delicacies in countries such as Portugal, France and Spain. While the European West serves them grills, stuffed or traditional dishes, many restaurants in the UK only now begin to discover the gastronomic potential of this delicacy.
Southern delicacies that begin to conquer the north
Despite its versatility and taste, the consumption of chocolate in the UK is still limited. Most British continues to opt for the usual cod, salmon, shrimp and tuna, which represent the overwhelming majority of the seafood and fish consumed in the country.
A discreet but growing presence
However, the scenario is changing. According to the newspaper about 4,000 tons of chocolate are unloaded annually in the British ports. The vast majority are exported to southern Europe, where it is considered a delicacy.
Chefs who bet on difference
According to, chef Tommy Heaney, who directs a restaurant in Cardiff, is one of those that has been a lot for this delicacy. “It is such a underestimated ingredient, full of flavor, versatile and, when well treated, can really shine on a plate,” he says.
For Heaney, the chocolate is distinguished from Lula by the taste and texture. “It’s sweet, tender and fleshy, more than Lula. It’s incredibly delicate, but you can handle you very well in rich or broth dishes,” he describes.
From the sea to the author’s kitchen
Another adept is Dean Parker, head of the celentan’s restaurant, which has been using Choco in his kitchen for years. It is seasonally buys it from local fishermen and states that customers’ curiosity has increased.
Total use with creativity
Parker takes advantage of all parts of the animal. It uses the body, wings and tentacles to prepare a rague, cooks the guts in broth and mixes the paint to intensify the flavor. The result has pleased its customers.
A Mediterranean Surprise in London
In London, chief Aaron Potter included this delicacy in the menu of a Mediterranean restaurant in Belgravia. Serves it in typical Spanish dishes, as noodle or paella. The only obstacle, he says, is that many customers do not know what it is.
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The name can deceive, but the taste convinces
“If they read squid or calamares, they would ask us immediately. This slows down a little. But when they eat, they have a better gastronomic experience eating sautéed chocolate than Lula,” says Potter. Faithful customers ask them whenever they come back.
Rediscover what was forgotten
Chief Nigel Haworth is promoting a series of dinners entitled “Forgotten Fish”, where he includes the chocolate next to Linguado, Brown Shrimp and Cod. He considers that British are increasingly open to experience new species.
When demand threatens balance
Despite the enthusiasm, there are alerts about the sustainability of this new trend. The Marine Conservation Society (MCS) put this year the fishing of chocolate by drag in the red category of its Bom Fish Guiderecommending that it is avoided.
Without rules, the risk increases
Alice Moore, responsible for the guide, warns of the lack of control. “It seems that it is decreasing and probably being excessive fish. The other problem is management. There is no limit to how many people can catch – it’s a free game for everyone.”
More conscious alternatives exist, but they are rare
Also Caroline Bennett, founder of Sole of Discretionhighlights the concerns. In times he sold a handcracher chocolate handcrafted, with the eggs returned to the sea, but acknowledges that this approach is rare.
Popularity that brought consequences
According to Bennett, growing popularity led to uncontrolled exploration. “Almost overnight, the product became less sustainable, from amber to red by 2020,” he recalls.
In a critical tone, it summarizes the situation: “If the cooks can buy crops caught in the pan, that’s fine, but they are few and rare.” And he concludes that the great trawlers removed so much biomass that they even called him “black gold.”
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