Sustainable alternatives to smoked salmon
However, we had been growing uneasy about serving it for a couple of reasons, neither to do with the quality of the product itself.
The first is that the raw salmon is farmed in Scotland, and then transported quite some distance to Cornwall to be smoked. Secondly, and more importantly, however, is the fact that the majority of farmed salmon is fed on fishmeal, which is produced by catching and processing large volumes of smaller fish which occupy a place lower down the food chain.
Harvesting smaller fish in this way, to create a luxury product, is an inefficient process, to say nothing of the fact that doing so also removes them as a food source in their own right. It makes no sense to us, and we found it impossible to reconcile these issues with the fact that smoked salmon has become a fairly common, expected, and popular item on B&B breakfast menus.
What could we offer instead, as a light breakfast option, while retaining quality ?
Omelette Arnold Bennett
While it is true that North Sea haddock stocks are under as much, if not greater strain than cod, the haddock that is caught in the South West is under less pressure, as it tends to be caught in smaller volumes, by day boats operating out of small, tidal harbours around the Cornish coast. Not only is this a more sustainable fishing method, it also ensures freshness ( the fish are sold on the same day as they are caught, rather than being stored in a hold for days on end ).
The fishmonger we buy from buys his fish every morning from Looe fish market, on the south coast of Cornwall, recognised as landing some of the highest quality fish in the country. Tregida also buy from the same fishmonger, and we use their excellent, undyed smoked haddock to make this classic, light omelette.
Oat Coated Herring
This is a great recipe for fresh herring, plentiful in these parts from October through to the end of January, with occasional catches throughout the rest of the year. The herring fillets are coated in egg, rolled in oatmeal, and fried in a little rape seed oil. The crisp golden oats and creamy fish make for a fantastic, healthy combination.
Outside of the herring season we will use fresh Cornish Pilchards in their place.
Cornish salami and cheese
Luckily for us ( and you ), we are located near to two inspiring producers - Deli Farm Charcuterie, who create award-winning salami and Sue Proudfoot, who makes award-winning artisan cheese. Combined with a home made Austrian kaiser roll, this option makes for a light, intensely flavoured start to the day.
Unfortunately, over a period of nine months, only three guests chose this option for breakfast, and so we have had to remove it from the menu. However, if you would like to try charcuterie that is more than a match for artisan products that you might have sampled in Europe, let us know and we will be delighted to buy some in for you.
A & M Whitney & K, C, J & F Whitney-Lang, Wrexham, Wales
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