Survey shows Britons are ‘blindline’ when ordering seafood in restaurants

Nearly six in 10 are confused by the inclusion of pulpo galicia – a tapas dish of octopus, potatoes and paprika – on the menu, a survey reveals.

And half have misunderstood what’s in fritto misto – an Italian dish of fried fish and seafood – and many mistake it for chips. Although almost 90% say they enjoy eating fish, four out of 10 have no idea what Japanese raw sashimi really is.

And about half got red-faced when ordering gravadlax – salted salmon with dill. The term gambas – Spanish prawns cooked in garlic – also caused problems, with 40% not knowing what it is.

The survey of 1,500 Britons by restaurant booking app The Fork also found almost one in five ordered a dozen oysters to impress a date, while a similar number asked for some sashimi or ceviche without realizing that it is a raw dish.

Six in 10 admitted to finding ordering seafood as confusing as ordering wine in a restaurant.

While half thought asking for lobster sounded impressive, many admitted they had no idea how to use the tools provided.

Similarly, half had no idea what to do with a whole crab, or had never filleted a fish or known how to shuck or open an oyster.

Some 80 per cent said they would rather order fish and chips from their local chippie than ask for a fish dish in a restaurant. And nearly half admitted the only fish they ever cooked was breaded or breaded and bought from a supermarket.

Patrick Hooykaas, Managing Director of The Fork, said: “As our research has revealed, we are a nation of fish lovers – with absolutely zero idea about fish. From how to pronounce it to how to unlock maximum meat and flavor.”

The app has launched a “shellmelier” service in partnership with London’s leading seafood restaurants to help diners navigate the fish menu and take the fear out of cracking a lobster or eating oysters.

Among the most baffling seafood dishes for British diners were ceviche, which is raw fish cooked in lemon or lime juice, and the traditional Nordic dish of gravadlax, which is salt-cured salmon. dill.

Similarly, cullen skink – a Scottish soup made with smoked haddock, potatoes and onions – caused confusion, as did a serving of veronica sole, or lemon sole in a white wine sauce and with grapes. Moules marinières, or cream mussels, also left a lot of perplexity.

Dino S. Williams