Catch of the day
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.