Britons' culinary engagement with seafood has dramatically narrowed over the past century, with a strong preference emerging for a handful of species at the expense of a once diverse range of dishes. A new study analyzing 100 years of recipes from the British edition of Good Housekeeping magazine indicates a significant decline in the variety of fish featured, alongside the disappearance of traditional seafood preparations.
The research, led by Dr. Ruth Thurstan of the University of Exeter, examined 1,192 recipes from 1923 to the present day. The findings reveal a shift away from once-popular favorites such as lobster, oysters, and herring, towards a dominant