Young introduces vocabulary for fish

The Lexicon carves out a new vocabulary to capture the immense diversity and complex characteristics of species of fish that can be eaten in the UK. In a press release the company claims it will be a vital reference for buyers, fishmongers, chefs and restaurateurs – as wll as an indispensable guide for anyone who loves fish but lacks the confidence to try new species. Wynne Griffiths, chief executive of Young’s said: “Unlike other proteins, fish is an immensely diverse food, with different species varying hugely in character. This is what makes fish fascinating, but also means that sometimes consumers can be cautious about trying unfamiliar species. We felt that a guide such as this was a great way to give more people the confidence to experiment with more species - a perfect fit with our drive to make fish more accessible for everyone.” The Young’s Lexicon of Fish was compiled as the result of well over 100 tastings conducted by a Young’s panel of expert tasters.