Catch of the day

Roz Crow­ley

Irish Examiner - Feelgood - - Food -

THERE’S no ques­tion about it, fresh fish can­not be beaten for flavour and tex­ture. And for good value ei­ther. Fil­lets or chunks of fresh fish can be cooked in the oven just as eas­ily as any of these frozen ver­sions and will cook quicker too.

Why would we buy them? Read­ily avail­able in su­per­mar­kets, they can have tasty coat­ings of flavoured bread­crumbs or bat­ter. How­ever, we can eas­ily freeze ends of bread to make crumbs and mix with fresh thyme or curry pow­der for su­perb flavour.

Most of all, con­sumers I in­ter­viewed liked the lack of bones and skin.

Salt con­tent of sam­ples we se­lected was never over 1%, a wel­come find­ing. Car­bo­hy­drates on av­er­age were 12% which amounts to about 18g per fil­let for both breaded and bat­tered. Fats (added in all ver­sions so they can cook in the oven) were three times higher in bat­tered ver­sions. For­tu­nately, all brands can be cooked in the oven, which avoids fur­ther fat and kitchen smells.

Use the oven eco­nom­i­cally by bak­ing skinny chips at the same time. Watch for ‘fished sus­tain­ably’ types of la­bels. Those who use fish from sus­tain­able sources usu­ally put it on the la­bel.

Di­eti­tians ad­vise that we eat fish twice a week, apart from preg­nant women who should avoid large oily fish.

Given the cost and added fats, per­haps it’s best to keep the best of these handy for stormy weather ahead.

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