Rick travels along the south coast from Dorset to Kent while discovering fishy delights such as fresh mackerel, soles, blue clams, gurnard, squid and rusty cannonballs.

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 indulges on a seafood journey along the South Coast of England as he discovers the delights of pilchards, bream, the weird and wonderful ormer, and cockles with laverbread.

Moving up the west coast of Scotland, Rick celebrates the joys of fresh salmon, oysters and scallops.

Rick explores Northern Ireland, which is famous for its silver eels, edible seaweed, superb langoustines and the pollan, a curious type of herring.

East Anglia waters are famous for its local crab and samphire, also known as poor man's asparagus, so Rick uses both ingredients to create a crab and samphire risotto.