A London-based Japanese chef has embarked on a mission to share knowledge from his home country with the British fishing industry after becoming fed up with the poor quality of locally sourced seafood.
Yoshinori Ishii, head chef at the restaurant UMU, has been visiting fishermen to tell them how they can improve the quality of the fish they sell to markets and restaurants.
When Ishii first arrived in Britain, he was struck by the fact that a lot of the fish on sale was at least one week old and of poor quality. The meat frequently had a pungent, "fishy" smell and taste that would be considered unacceptable in Japan.