麻豆社

Sheila Dillon investigates the appeal of shellfish - bivalves and molluscs - from the point of view of taste and sustainability and asks why we don't eat them more in Britain. She finds out what has happened to the marine environment in Lyme Bay since a scallop dredging ban was introduced in part of it and about the implications of a proposed mussel farm there. She discovers why whelk fishing is a big export industry with low environmental impact and oysters are ecologically friendly. Chef Mark Hix shows what can be done with the lesser used varieties like whelks and razor clams.

Producer: Harry Parker.