27 Sep 2007


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Young's launches new vocabulary for fish

Young's Seafood has launched a pocket book, which provides a guide to the texture, aroma and taste of 98 different fish species.

Titled The Young’s Lexicon of Fish, the book provides fresh descriptions and characteristics of the species of fish that can be eaten in the UK. According to Young’s, it will be vital reference for buyers, fishmongers, chefs and restaurateurs – but also for anyone who loves fish but lacks the confidence to try new species.

Wynne Griffiths, chief executive of Young’s, said: “Unlike other proteins, fish is an immensely diverse food, with different species varying hugely in character. This is what makes fish fascinating, but also means that sometimes consumers can be cautious about trying unfamiliar species. We felt that a guide such as this was a great way to give more people the confidence to experiment with more species – a perfect fit with our drive to make fish more accessible for everyone.”

The Lexicon was compiled as a result of over 100 tastings conducted by Young’s panel of expert tasters. It communicates the number of species available and is intended as a guide to taste, rather than an indication of sustainability. It does, however, include a sector on sustainable fishing and some species are highlighted in the guide as ‘treat with caution’.

The Lexicon is available from sources including the Young’s website (www.youngsfish.co.uk) and Books for Cooks in Notting Hill, London (www.booksforcooks.com). It is priced at £6.99.

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