20th June 2010, The Observer
From working on a Cornish trawler to cooking a memorable meal on the quayside at Looe, Giorgio Locatelli follows his fish from the net to the plate.
We are rescuing fish. Giorgio Locatelli, his head chef Federico Sali and I are at the back of the trawler, elbow-deep in slime and scales, picking among the discards from the just-hauled net. We work fast: fish are dying here! A cascade of the unsellable and undersized – dogfish, baby sole and plaice, shad and whiting – is flying off the back of the boat into the water. Things the Italians can see good uses for – a lone scallop, a few ink-stained cuttlefish, a big red crab – go in a fish box. “We could have a fantastic meal with this lot right now,” says Giorgio. “If only we’d brought a pan.”
Read on at the Guardian website