PDA

View Full Version : Biggest probe yet into fish and chips



Davie Tait
16th February 2015, 17:55
http://www.fishupdate.com/biggest-probe-yet-into-fish-and-chips/

Posted on February 16, 2015 by Jenny Hjul 0 Comments

SEAFISH is to carry out the most detailed analysis yet of the nutritional value of fish and chips.

The project will provide robust data regarding the composition and nutritional benefits of this most traditional of meals.

When completed, the findings will be made available to the sector to help it dispel the perception that fish and chips are unhealthy.

Despite the huge growth in ethnic cuisine such as Indian, Chinese and Thai dishes over the past 50 years, fish and chips remains one of the largest and most popular takeaway options.

The UK has around 10,500 fish and chip shops, collectively serving some 380 million meals a year with a total spend of 1.2 billion.

It also employs at least 75,000 people. And fish and chips can be found on the menus of many of the more expensive restaurants these days.

Cod and haddock remain the two most popular fish species, but choice is determined by location.

In Grimsby, for example, most shops sell virtually nothing but haddock, while across the Humber in Hull, cod is the dominant species. Haddock is also the favourite in Scotland, while it is cod in the Midlands.

Seafish said the project results will eventually be published to help with decision making by the outlets on matters such as preparation, cooking, and what type of oil to use.

Seafish said it is seeking a contractor to carry out the nutritional analysis. This is the bulk of the work and will include the preparation and analysis of samples of fish, chips and mushy peas, replicating commercial practice.

Advice on the latter will be provided by the National Federation of Fish Friers.

Within the preparation of fish and chips there are a number of variables which may affect nutritional composition.

These include batter type and thickness, frying temperature and time, frying media, and so on. This is further complicated by the fish species and potato varieties.

The focus will also be on protein, cholesterol, fibre, carbohydrates and the various fats.

Shoreheid
16th February 2015, 18:39
There are six chip shops in my area and not one can cook decent chips and yet they remain in business. They don't care as and people still come back. I recently bought chips in a small town and they were so good I went back and told the young lad they were the best I had had in over twenty years (true). Well cooked fish and chips are wholesome....we know that. In one shop a friend asked , 'what fish is it'....... Reply, 'I don't know and I don't need to tell you anyway'. Really happy at work. There is one shop, in I believe Oxford, run by a young Chinese couple which only opens in the early evening. Customers stand outside the before they are open to buy. The awards scheme is not foolproof either. Here ends rant.