Wherever you fit into the debate about food - vegan, vegetarian, pescatarian, flexitarian, or carnivore - you cannot argue against the fact that fish have influenced our diet for millennia, and, for many, continue to do so today. We are, after all, an island nation surrounded by seas that were once extremely rich and diverse in its variety of both fish and shellfish, and it's well known that early man was as much a hunter-gatherer on water as on land for fish are a great supplier of protein. Yet only in the last couple of centuries has fishing become an established occupation, and the last forty years has seen a multitude of change in what is now an industry. Outside the industry, little has been written about how this seafood is caught, landed and then reaches us, the consumer. We all know about fish and chip shops, but do we know the difference between a beam and otter trawl? What is the difference between a lobster pot and a lobster creel? Did you know oysters and salmon were once caught in such huge amounts they were regarded as poor man's food? We all like ambling around colourful fishing harbours gazing at the boats, but just how much do we know about those that go out in such a dangerous environment and bring back the catch? With fish much talked about in today's news, alongside the unhealthy state of the oceans, here we have the definitive guide to Britain's commercial fisheries. AUTHOR: Mike Smylie writes widely on maritime matters, most especially commercial fishing, and has produced some 28 books to date. He is also known as Kipperman as he travels up and down the country with his mobile smokehouse known as the Amazing Travelling Kipperhouse. He is a founder member of the 40+ Fishing Boat Association and edits their magazine Fishing Boats. He was awarded an MPhil by the University of St. Andrews in 2002. 170 b/w illustrations
