Our guide to eating seafood sustainably for less

Visit our page on how to cook mussels for clear, step-by-step cooking tips.

In the UK, most seafood consumption revolves around the big five: cod, haddock, salmon, tuna and prawns. However, we encourage you to consider lesser-known species such as coley and hake, which provide affordable and sustainable alternatives. These underutilised fish often come from more abundant stocks, so by diversifying your seafood selection, you’re not only saving money, but also helping to reduce pressure on overfished favourites.

We recommend visiting your local fishmonger to discover fresh, locally caught and in-season seafood. They’ll be happy to recommend affordable, sustainable alternatives to popular fish, and offer guidance on cooking species you might not have tried before.

For any fish you buy, make sure to check the label for where it was caught and refer to our Good Fish Guide to confirm its ocean-friendly status.

Instead of opting for pre-cut fillets, consider buying whole fish such as hake or lemon sole. Whole fish are typically more affordable, and every part, including bones and skin, can be used to create homemade stocks. Cooking whole-baked fish not only feeds a crowd for less but also helps minimise waste and maximise sustainability.

Visit our page for guidance on how to cook a whole flat fish.

Choosing frozen seafood is a great way to extend shelf life, reduce waste and make the most of your meals. Frozen options are often just as nutritious and delicious as fresh, and many sustainable alternatives are often available in bulk, helping you to enjoy ocean-friendly fish for less.