In days gone by, the UK’s domestic cooks were an adventurous lot when it came to seafood, prepared to dish up anything from an oyster cocktail to whale meat curry.
But an academic investigation of more than 1,000 fish and shellfish recipes published in a lifestyle magazine over the last century suggests tastes have become much narrower. Ruth Thurstan, from the University of Exeter, studied seafood recipes published in the British version of the magazine Good Housekeeping from 1923 to the present.
