Keith Floyd gives his personal view on why the British are so unadventurous when it comes to eating fish and demonstrates some interesting ways to cook monkfish, hake and squid.
Keith Floyd, a man who certainly knows his cod from his croaker, dredges for scallops in Dorset before creating a sumptuous selection of fish dishes, plus sprat and sea-bass.
Keith visits Saint-Malo, Brittany, and prepares his favourite fish dish, bourride.
How to make a bouillabaisee; the fish market at Newlyn, Cornwall; and the oyster farm on Helford river.
Keith Floyd tries his hand at fishing for pike and salmon with varying degrees of success. However, his recipes for cooking the fish are much more impressive.
The pilchard once caught off the Cornish coast which now arrives in tins from Japan, the joys of raw fish, and Keith visits a trout farm.
Keith cooks a fish soup during a trawler race in Plymouth, teaches Chikako the art of paella, and travels to Weymouth, where he prepares crab and cockles - a busy day.