Rick Stein's Seafood Lovers' Guide

Rick's journey begins along the South coast, from Dorset to Kent. He joins a group of mackerel fishermen at Chesil Beach and goes squid-catching off Portland.

Rick Stein continues his journey round the coastline of the British Isles and heads for the East coast of Scotland.

Rick Stein is on home territory this episode in his beloved Cornwall. He also finds time to pop over to Guernsey and across the Bristol Channel to South Wales for oysters.

At Morecambe Bay, Lancashire, Rick goes out fishing with Ray Edmondson, one of the Bay's few remaining shrimpers who also owns a fish shop where he pots the shrimps in cayenne.

In Northern Ireland, Rick's first port of call is Strangford Loch, a stretch of water so rich in nutrients that it is a perfect place to farm shellfish and catch langoustines.

Cromer is famed for its small, sweet, succulent crabs. Rick joins the crab fishermen to lift the pots then cooks a simple but effective dish by baking the crabmeat in its shell.

In Ireland, Rick's first stop is a remote seafood restaurant on Bere Island, where the larder is just over the harbour wall. Shellfish - crabs are hauled out of the sea to order.

Fish and chips is one of Britain's great dishes, and, according to Rick, few places do it better than Whitby, where the secret of its success is the freshness of the North Sea.