Heading to the south coast, Rick discovers the delights of pilchards, bream, the weird and wonderful ormer, and cockles with laver bread.
Rick takes to the high seas off the north of Scotland in a massive trawler in search of the underrated herring. Along the north-east coast, he also discovers a superb but little known delicacy - the wolf-fish.
Rick travels along England's south coast from Dorset to Kent, discovering such fishy delights as fresh mackerel, sole, blue clams, gurnard, squid and rusty cannonballs.
This edition comes from Morecambe Bay, famous for its sweet brown shrimps and wonderful flounder. Moving up the west coast of Scotland, Rick celebrates the joys of fresh salmon, oysters and scallops.
Rick continues on his journey around the British coast. This edition comes from Northern Ireland, which is famous for its silver eels, edible seaweed, superb langoustines and the pollan, a curious type of herring.
Rick's in East Anglia, where the waters are famous for the local crab and the marshes are full of samphire, otherwise known as poor man's asparagus. Dish of the day simply has to be a crab and samphire risotto.
Rick's off to Ireland, finding salted ling in Cork, wild smoked salmon, fresh-run sea trout, people passionate about real food and a wonderful pudding made from sea moss.
Rick's sniffing out fresh seafood delights in Whitby, famous for its beautifully fresh cod, and sweet smoked kippers. Later, a trip to Lochinver uncovers an extremely ugly fish caught deep down in the Atlantic. And back in Padstow, Rick prepares halibut with cucumber, and salmon en croute
