Rick's sniffing out seafood delights in Whitby, famous for its fresh cod and sweet smoked kippers. A trip to Lochinver uncovers an extremely ugly fish caught deep in the Atlantic.

Rick Stein makes his way to Ireland, a country with a rich culinary tradition involving fish. There he meets people passionate about food and samples salted ling from Cork, wild smoked salmon, fresh sea trout and a pudding made from sea moss.

Rick Stein is in East Anglia, sampling cockles and samphire, King's Lynn shrimps and crabs from Cromer.

Rick Stein is in Northern Ireland, which is renowned for its silver eels, edible seaweed, langoustines and a remarkable land-locked herring called a pollan.

Rick Stein wades from Morecambe Bay up the west coast of Scotland, gorging along the way on a veritable feast of sweet brown shrimps, flounder, salmon, oysters, mussels and scallops.

Heading to the south coast, Rick discovers the delights of pilchards, bream, the weird and wonderful ormer, and cockles with laver bread.

Rick takes to the seas off the north of Scotland in search of the underrated herring. Along the north east coast, he also discovers a little-known delicacy - the wolffish.

Rick travels along England's south coast from Dorset to Kent, discovering such fishy delights as fresh mackerel, sole, blue clams, gurnard, squid and rusty cannonballs.