Top Chef Reveals Brexit's Negative Impact on UK Fishing and Essential Seafood Buying Tips
Television regular and seafood expert Mitch Tonks has spoken candidly about the disappointing effects of Brexit on Britain's fishing communities, while offering practical advice for consumers seeking quality, affordable fish. In an exclusive interview, the founder and chief executive of the Rockfish restaurant chain shared his views on industry challenges, underrated species, and sustainable practices.
Brexit's Damaging Consequences for UK Fishermen
With twenty-five years of experience in the seafood industry, Tonks delivers a sobering assessment of Brexit's impact. "Brexit has done nothing good for UK fishing," he states unequivocally. The chef highlights several critical issues that have emerged since Britain left the European Union.
British fishermen have lost access to crucial twelve-mile fishing limits, while French fleets continue operating in UK waters under extended rights agreements. Exporting seafood to European markets has become significantly more expensive and bureaucratic, creating additional barriers for an industry already facing challenges.
Tonks identifies a fundamental problem at the heart of these difficulties: "We don't eat our own fish." He argues that as long as Britain relies on European markets to purchase its catches, the domestic fishing industry will remain vulnerable. The solution, according to Tonks, is straightforward - British consumers need to embrace more locally caught seafood, particularly primary species landed in UK waters.
Budget-Friendly Seafood Recipes and Underrated Species
The chef enthusiastically champions affordable seafood options, particularly highlighting sardines as an underrated and economical choice. "They're great pickled, fantastic grilled, wonderful on toast, and delicious in oils," he explains, noting their versatility and immediate flavour impact.
Tonks shares two simple, budget-conscious recipes that make excellent use of tinned seafood:
- Tinned Sardines with Tomatoes and Tagliatelle: A minimal-ingredient dish that comes together quickly while delivering impressive flavour
- Tinned Mackerel Shawarma: Featuring shredded cabbage, red onion, green chilli, garlic yoghurt, and Middle Eastern spices wrapped in a flour tortilla
The chef expresses fascination with how many local British species remain underappreciated. As an island nation, he believes Britain should celebrate its seafood heritage more enthusiastically. Species like red mullet, gurnard, and cuttlefish rarely receive the attention they deserve despite being incredibly versatile and delicious. His cooking philosophy for these fish is simple: "Don't overpower the fish - let it shine."
Essential Question for Sustainable Seafood Purchases
Tonks offers one crucial piece of advice for anyone buying seafood: always ask where it comes from and ensure it's sustainably caught. He encourages consumers to develop curiosity about what appears on their plates, arguing that this approach makes a significant difference both for flavour quality and ocean conservation.
The chef doesn't shy away from critiquing restaurant trends either, suggesting that chefs should abandon square plates, culinary foams, and excessively long tasting menus in favour of more straightforward approaches that highlight quality ingredients.
International Inspiration and Business Perspectives
When asked about global seafood destinations, Tonks identifies northern Spain as particularly inspiring, especially the cider bar culture that has influenced his newest Rockfish locations in Salcombe and Lyme Regis. He also praises Porto, Portugal, for its simple charcoal-grilled seafood served with seasonal vegetables and cold beer.
If granted temporary political power, the chef would implement several business-friendly measures:
- Lower VAT rates to provide businesses with more financial breathing room
- Reverse seasonal national insurance changes
- Avoid introducing new employer legislation that adds complexity to business operations
Tonks believes that creating a level playing field for businesses would stimulate investment, increase profits, and ultimately generate higher tax revenues for the government.
Personal Favourites and Local Recommendations
The chef admits that some shop-bought items remain unbeatable by home cooks, specifically naming Kewpie mayonnaise as an irreplaceable product. For affordable dining experiences under fifteen pounds, he recommends Goto Japanese in Exeter for its sushi selections or seafood ramen bowls that deliver quality umami flavours without breaking the bank.
Through his insights, Mitch Tonks provides a comprehensive picture of contemporary British seafood - from the political challenges facing fishermen to the culinary opportunities available to budget-conscious consumers who want to enjoy sustainable, flavourful fish while supporting domestic industries.
