A class where competitors use frozen ingredients is to be held for the first time at the Salon Culinaire International de Londres.
Open to all levels of chefs from all culinary backgrounds, contestants will have 30 minutes to prepare, cook and present two portions of a fish dish using tuna steaks supplied by BFFF. Friends of the Sea accredited, the tuna is sourced from sustainable stocks in the Pacific Ocean, is pole- and line-caught then frozen at the peak of its quality.
Brian Young, Director General of BFFF said: "Our Fish Dish Challenge is a sign of changing culinary attitudes. There has long been a perception that frozen is inferior to fresh but now that the facts are coming to light, the benefits of frozen are clear."