As an island nation we have access to a fabulous range of fresh fish and seafood and it's simple and quick to cook on a barbecue or in a pan.
To make fish your camping dish of the day, here are five of our Eat Local ambassador Ali Ray's tasty fish suppers. They'll help you make the most of our coastline's bounty.
Check out more of Ali's great recipes and videos online.
1. Sea Bass crispy with ginger chilli and soy sauce
Sea bass is very popular cooked with punchy, zesty Asian flavours, just like the recipe I’ve written here.
The sustainability rating of sea bass varies according to how it is fished. The Marine Stewardship Council gives good guidance on this (it’s a reference guide for all fish). UK-farmed sea bass is the most sustainable, although hand-line caught wild sea bass in south-west waters is also a sustainable option.
2. Campers' kipper kedgeree
This campers’ kedgeree makes an occasion out of kippers, and provides a more substantial meal. The cream is optional, it just depends on how indulgent you're feeling.
Kippers taste especially good cooked on a barbecue in the open air, and the added bonus is that the distinct aroma gets carried away on the breeze.
3. Foil-baked pollack and asparagus with couscous
This is a healthy, low fat meal that can be made with any sustainable firm white fish such as pollack, cod, haddock or even salmon.
I've kept things really simple and the ingredients to a minimum. If you want to jazz it up a bit you can cook some sliced Mediterranean-style vegetables such as red onion, peppers and courgettes in foil parcels next to the fish parcels on the barbecue, and mix them through the couscous before serving.
4. Hot-smoked trout salad
This Winchester market-inspired meal can be chopped and changed according to what you find available at market.
Smoked salmon, eel or slices of smoked duck work well as an alternative to trout.
5. Pan-fried Cornish sole with caper butter
As not all campers have grills, this recipe pan fries the fish instead which is just as delicious. Ask your fishmonger to, scale, gut and remove the head and fins for you.
Formerly known as megrim, this flat fish is in abundant supply in south west waters of Britain. Similar to the far more expensive Dover sole and Lemon sole, it's worth trying. It's tasty and a much cheaper sustainable alternative. You can cook it whole just as you would a Dover or Lemon sole by making slashes along the back, putting it under the grill and serving with parsley butter.