100-year magazine study reveals 'narrowing' of U.K. seafood recipes

A study of recipes published in the magazine Good Housekeeping over the past century has found that the variety of seafood presented to U.K. readers has decreased.

The research, conducted by the University of Oxford, analyzed 11,000 recipes and found that while the number of seafood dishes has increased, the variety of species used has declined.

The study suggests that this narrowing of seafood recipes could be due to factors such as overfishing, sustainability concerns, and changing consumer tastes.

However, the impact of this trend on seafarers is not immediately clear, as it does not directly affect their pay, working conditions, or safety.