This week Young’s Seafood is launching a definitive new guide to the texture, aroma and taste of 98 different fish species, The Young’s Lexicon of Fish.

The Lexicon carves out a new vocabulary to capture the immense diversity and complex characteristics of species of fish that can be eaten in the UK. It will be a vital reference for buyers, fishmongers, chefs and restaurateurs – but also an indispensable guide for just about anyone who loves fish but lacks the confidence to try new species.

Wynne Griffiths, chief executive of Young’s says, “Unlike other proteins, fish is an immensely diverse food, with different species varying hugely in character. This is what makes fish fascinating, but also means that sometimes consumers can be cautious about trying unfamiliar species. We felt that a guide such as this was a great way to give more people the confidence to experiment with more species - a perfect fit with our drive to make fish more accessible for everyone.”

The Young’s Lexicon of Fish was compiled as the result of well over 100 tastings conducted by a Young’s panel of expert tasters. It communicates the wealth of different species available, and is intended as a guide to the sensory characteristics of fish not as an indication of sustainability. However a section on sustainable fishing reflects Young’s ‘Fish for Life’ sustainability policy and some species are highlighted in the guide as ‘treat with caution.’

Mark Hix, leading British chef and food columnist for the Independent says, ““This book is a first – a comprehensive guide to the flavour and character of almost 100 different types of fish. Anyone who’s interested in fish – from professional chefs to curious home cooks – will want it on their bookshelf.”

The Young’s Lexicon of Fish will be available from 12 September 2007, priced £6.99 from:
• The Young’s website
• Books for Cooks in Notting Hill, London (www.booksforcooks.com)
• Gladstone's Cook Books in Holt, Norfolk (www.gladstonescookbooks.com)
• Branches of FishWorks (www.fishworks.co.uk)

Ends…

Notes to Editors

Some samples entries from the Lexicon

John Dory (St Peter’s Fish) Zeus faber
John Dory’s aroma is very light, with subtle hints of fresh seaweed and boiled potatoes. Its flavour is marginally more robust, featuring milky notes of plain omelette, most of which it owes to its thin, crunchy and very easy to eat skin. The flesh is noticeably more bland, but compensates with a very elegant texture – firm and smooth, with discrete flakes and a pleasant, low-key stickiness.

Monkfish Lophius piscatorius
Nutmeg, cinnamon, Demerara sugar – the individual notes of monkfish’s aroma give it a sweetly spicy character, a little like mulled wine. The flavour is much less forceful, being mild, slightly sweet and quite fleeting, but it’s that shortness in taste that makes it one of the most versatile fish available, good for roasting, baking, frying and grilling. The muscular texture is another factor in its adaptability, as it’s very forgiving, with a dense but juicy mouthfeel and great consistency, delivering the same level of moisture and robustness in every bite.

Background about Young’s Seafood

For over 200 years, the Young's name has been associated with great fish. Today, that heritage is the foundation of a world-class independent food company supplying approximately 40% (own label and branded) of all the fish eaten in the UK every year.

Young’s believes an ethical approach to the environment to be one of its core responsibilities as a major food producer and UK employer. The Young’s sustainability policy (under the title ‘Young’s Fish for Life’) governs all the species it buys, whether wild-caught or farmed. Since 1997 the company has been an active contributor to the objectives of the Marine Stewardship Council (MSC) and already produces some 85% of all the products made in the UK with MSC-certified fish. The business’s approach and policies relating to sustainability and responsible food manufacture are readily available at its website, www.youngsfish.co.uk.

In March 2007, Young's was awarded the Seafish Award for Outstanding Achievement, one of the UK fish industry’s most prestigious awards. The accolade was given to Young’s in recognition of its efforts to support sustainable fishing: “Young’s has shown real vision and commitment to the future of the industry through its close involvement with the Marine Stewardship Council (MSC) from the earliest days, by investing in research and by setting innovative sustainability standards. The integrity of Young’s operations has been acknowledged by conservation groups and its influence on the rest of the industry has been enormous. In a commercial world where big is not always beautiful, this organisation has shown how influence can be exercised responsibly.”

To purchase a Young's Lexicon of Fish book, click here.