Goujons of Coley with Garlic-Yoghurt Dip
Grilled Herrings with Toasted Almonds
Humans have been consuming the many and varied fruits of the sea since time began and we still are – all over the world.
Fish is a tasty, easily digested and highly nutritious form of food. It has been called ‘protein without tears’ because it is such a rich source of high quality protein without all the drawbacks of fatty meat or cholesterol laden cheese. In fact, the now much discussed Omega 3, an excellent source of the fatty acids essential to healthy living, is most easily and effectively obtained by the body from fish, although there are alternatives.
The main problem with eating fish is that whilst it was all very well to eat as much of the little swimmers as we liked when they were caught on the end of a line or in modest nets from canoes, the advent of more commercial and even factory fishing methods has led to the dwindling of fish stocks to the point, in some cases, of danger.
Luckily we are aware of the problem and global organisations such as MSC (Marine Stewardship Council), Friends of the Earth and others like them are working hard to raise awareness and preserve the life of the oceans whilst still trying to protect the fishing industry.
We will, undoubtedly continue to eat fish but we must only do so with increasing amounts of care.
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