Whale meat curry for dinner? Study of bygone seafood recipes shows how UK tastes have narrowed

<p>Herring, flatfish and oysters are increasingly off the dining table, with just five fish species now dominating</p><p>In days gone by, the UK’s domestic cooks were an adventurous lot when it came to seafood, prepared to dish up anything from an oyster cocktail to whale meat curry.</p><p>But an academic investigation of more than 1,000 fish and shellfish recipes published in a lifestyle magazine over the last century suggests tastes have become much narrower. Ruth Thurstan, from the University of Exeter, studied seafood recipes published in the British version of the magazine <a href="https://www.goodhousekeeping.com/uk/">Good Housekeeping</a> from 1923 to the present.</p><p>Pre-1970s: A diverse mix of species in recipes. No single group ruled but flatfish, herring and oyster were prominent. Recipes emphasised domestic skills, economy and preparing whole fish.</p><p>The 1970s shift: A decline in diversity of fish species in recipes, with increased focus on the “big five”.</p><p>1980s-present: “Big five” present in the majority of recipes, with a decline of other species – though not all have vanished entirely.</p> <a href="https://www.theguardian.com/food/2026/oct/13/whale-meat-curry-1920s-seafood-recipes-narrowing-uk-culinary-culture">Continue reading...</a>