Fish and chips in the freezing cold

Today, we took the kids to the soft play in Newport.  I think this is one of the best soft play places we’ve been to – it’s clean, has a really obvious security policy and they actually take the kids’ shoes off them at the reception.  Plus I like the coffee.

I’d spent quite a lot of the morning repeating “No telly! Go and play!” until I was sick of the sound of my own voice.  So soft play seemed a good idea.

After soft play, we went into Newport to find a fish and chip restaurant that my husband had googled.  It was there – but it was shut (as was almost everything else, it being Sunday).  However, they were doing takeaway next door so we bought some of that.

The restaurant is shut on Sundays
The restaurant is shut on Sundays

I had something called “hess” which is a very meaty fish and is caught off the IoW.  It was extremely delicious but, as wikipedia says that it can be lots of things, including the spiny dogfish, I think it is probably classed as red on the Good Fish Guide (which is an app on my phone) and I am therefore wreathed in guilt.  I thought I was being good not ordering cod.

It was utterly freezing.  I felt rather sorry for my husband as he had given our son his fleece to wear on top of his own.  However, I had our daughter on my knee and was struggling to eat very much, to be honest.  Somehow I managed, though, and so did the kids.

We had some chips left over, which we gave to the congregated pigeons and seagulls who I assume are there all the time.  Afterwards (too late), we saw the sign “Do not feed the pigeons”.  Never mind.

3 thoughts on “Fish and chips in the freezing cold

  1. The main trouble with rock salmon (huss) is that you can never be entirely sure what it is. It will certainly be elasmobranch (shark), all of which are a no go in the Good Fish Guide mainly because there is so little stock data generated for them. There is evidence that a few species may be abundant and stable enough to appear guilt-free on our plates, but more data is needed before we can be confident, and fishers would also need to discriminate these from other red light sharks so consumers can be sure.
    Cod (Gadus morhua) on the other hand is not as taboo as some people think. It massively depends on where it is caught. The Barents Sea/North East Arctic cod for example is very well managed. Ask where it is caught, or look for the ecolabel of the Marine Stewardship Council. They are pretty reliable and surprisingly widespread in restaurants and chippies as well as supermarket fish. A few chippies in London serve MSC certified cod, but none in the Isle of Wight as far as I can see.

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    1. Yes, I don’t think I’ve ever seen a MSC label in any of the IoW chippies. Problem is, I shouldn’t think that the ladies working behind the counter would know where it was caught (the huss was advertised as having been caught around the IoW) – the owner would (should?) know but it was a Sunday.

      I have heard that about cod. I try never to eat cod usually (I can’t remember any time when it wasn’t endangered) but will perhaps try it sometime.

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      1. I usually avoid it unless I know precisely where it came from. Much harder to trace in restaurants and chippies than off the shelf.

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