Most of the fish landed in the south west is exported to discerning customers in France and Spain. Sadly, the British ignore the fishy treats that surround their shores.
But coming to the rescue is intrepid cook Keith Floyd , who feels passionately about the many overlooked varieties of seafood.
In tonight's programme, the first in a series of seven, he explores the culinary delights of hake, squid and monkfish. Photography MALCOLM BALDWIN Film editor PHIL WILKINSON Producer DAVID PRITCHARD
0 INFO: page 93