We should be much more adventurous when it comes to eating seafood - this is the message that will be issued loud and clear during Seafood Week which starts today (Friday).

Organised by the Sea Fish Industry Authority (Seafish) the week will celebrate the rich and abundant diversity of fish and shellfish available to consumers throughout the UK.

" Although sales of seafood in this country are at an all time high, research shows that we tend to stick to a handful of tried and trusted favourites," said John Rutherford, Seafish chief executive.

" We want to use the week to showcase as many different types of seafood as possible and show that as far as seafood goes, the UK consumer has literally oceans of choice."

There are up to 100 different species of seafood regularly landed on these shores.

However, the average consumer only knows or frequently eats a fraction of what is available.

Some of the alternatives are not only considerably cheaper but also just as tasty.

Take gurnard, for example.

Not the most handsome fish in the sea but, as I discovered, with the help of Kendal Fisheries proprietor Nik Stirzaker, not dissimilar to chicken when its been filleted, floured and shallow-fried in olive oil.

I began my ocean odyssey with rock salmon or huss.

If money is no option, buy monkfish at an average £6 per pound but, if you are watching the purse-strings, you can't beat huss.

My goujons tasted like scampi.

I was converted to coley a long time ago - at only £1.80 to £2 per lb it represents the most amazing value for money.

Don't be put off by the dark colour of the flesh - it cooks white.

You can pile on the flavour too - coley was made for curries, chowders and casseroles.

"And it's great grilled with cheese," said 31-year-old Nik.

As an example of the health benefits of fish, Nik is a good example - fish is all he eats which is why he's more than happy to give recipe ideas, you only have to ask.

And then there's squid!

Nik reckons squid gets bad press because we don' t expect to chew fish.

My problem is more what it looks like in the raw.

As for those tentacles, I really did have to grit my teeth.

Truth is - they were delicious.

"People buy with their eyes," said Nik, and fish don't figure in the beauty stakes.

"People hate bones too."

So ask the fishmonger to bone the fish for you.

Skinned, filleted and ready for the pan, the world is your oyster ...

And no, I didn't try them.

I'm all for a life on the ocean wave - but oysters (and whelks) are the limit, no matter what Rick Stein says.