Here is what the page “How UK Seafood Tastes Narrowed: From Whale Meat Curry to the Big Five” contains. The Guardian Lifestyle Oct 13, 2026 • 4:05 AM A new study from the University of Exeter reveals a dramatic narrowing of British seafood tastes over the past century. Researcher Ruth Thurstan analyzed over 1,000 recipes published in Good Housekeeping magazine from 1923 to today, finding that pre-1970s dishes featured a diverse mix of species like herring, flatfish, and oysters, with adventurous options such as whale meat curry.
But since the 1980s, the 'big five' – cod, haddock, salmon, tuna, and prawns – have come to dominate, squeezing out once-common species. This shift matters because it reflects changing food systems, consumer preferences, and the loss of culinary traditions tied to local fisheries. Thurstan's work underscores how cultural tastes can impact marine biodiversity and the economic viability of diverse fisheries. The full version stays on the original page, which this listing opens directly.