Rick Stein's Seafood Lovers' Guide

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Rick Stein's Seafood Lovers' Guide

Rick visits Whitby where he tries kippers smoked by brothers Barry and Derek Brown, a family recipe for years. He visits Flamborough Head where he goes longlining for cod with Richard Emerson.

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Season 1
Rick visits Bear Island in Co. Cork where he meets Mike Sullivan, restaurant owner, and cooks monk fish with scallops and seaweed. He makes Cornish pasties, carrageen pudding, and trout along the way.
Rick Stein visits Cromer, famous for its crabs and stiffkey blue cockles. Near Kings Lynn, he gathers samphire and shrimps. Then cooks crabs with hollandaise sauce, shrimp risotto, and plaice goujons.
Rick visits Northern Ireland for potted herrings and goes on many fishing expeditions. He cooks prawns with an old French recipe, does a stir fry eel, cooks trout, and makes miso soup.
Rick visits Morecambe and meets Ray who goes shrimping and makes potted shrimps. In Solway Firth, he discovers the wonder of fresh salmon, oysters, and scallops.
Rick travels along England's south coast and cooks up a variety of dishes along the way – such as monk fish with potatoes, pilchards on a bruchetta, ormers and salad.
Rick starts his journey at Fraserburgh on the East coast of Scotland where he goes out on a huge trawler fishing for herring. In Sandend and Peterhead, he visits the fish marked and find a wolf fish.
Rick Stein travels along the South Coast starting at Chesil Beach where he goes seine netting for mackerel. At Portland he meets Ken Lyneham who fishes for squid or 'quiddles'.