Gone with faithful Fridays, we have other fish to fry
It recalled times when ling was a fixture in the staple diet of many Irish families: that was when Friday used to be a fast day and the Catholic Church forbade the faithful to eat meat.
We used to buy ‘Friday ling’ in a shop that had long white sides of it hanging on a nail at the back of the door. In those days, people reluctantly ate fish because they had to: there was little choice. But things have changed, and the negative element of compulsion has long since disappeared — four out of five Irish people now opt for fish as part of a healthy balanced diet.
That’s according to recent research by Bord Iascaigh Mhara (BIM). After chicken, fish has emerged as the second most popular household meal choice, with close to 80% of consumers surveyed choosing fish as a regular meal-time option.
You’ll see this trend quite clearly, even in modest restaurant menus, with often tasty fish dishes being recorded due respect.
Again, the massive range of fish in the English market — fresh, smoked and frozen — is indicative of changing trends. With so much farmed fish now the market, supermarkets also offer a huge range of ready-to-cook and prepared fish meals.
And isn’t it ironic that more people want to eat fish in an age when many species are being harvested almost to the point of extinction and when fishermen are hard-pressed by quota restrictions and rising fuel costs.
Forty-seven of the 62 commercially-targeted fish stocks in Irish waters are over-exploited, with many outside safe survival limits. With the exception of the humble mackerel, which has increased, all other significant stocks have decreased, the Environmental Protection Agency (EPA) said in its latest report.
But consumer demand is growing. BIM research shows the number of times people are eating fish increased from 59 times per year, in 2003, to 68 times per year during 2005.
Consumers’ acceptance that seafood is a vital part of a healthy, balanced diet has emerged as a key driver for increased seafood consumption, with BIM’s survey showing 52% of people who eat fish claim to do so because seafood is “good for them”.
Almost half of all adults surveyed were also aware that it is the Omega-3 contained in oil-rich fish that delivers health benefits.
The majority understood that Omega-3 is linked to reducing the risk of heart disease, now regarded as one of the leading causes of death in Ireland. Medical experts claim that people who eat fish could cut their risk of heart disease by up to 50%.
Health and nutrition experts currently recommend eating fish at least twice a week. One of those portions should be an oil-rich fish like salmon, mackerel or trout which are a rich source of Omega-3 fats.
The Osteoporosis Society of Ireland (OSI) has launched a consumer information campaign which highlights the role oil-rich fish plays in preventing osteoporosis, or brittle bone disease. The disease affects 20% of men and one in three women.
BIM and OSI have joined forces to heighten consumer awareness of the importance of oil-rich fish to the growth and development of healthy bones, and the maintenance of healthy bone density.
Consultant nutritionist Sarah Keogh said calcium on its own is not enough to ensure healthy bones.
“Some people will be surprised to learn that you must also have lots of Vitamin D in your diet to help you absorb the calcium you eat,” Ms Keogh pointed out.
“Oil-rich fish is one of few foods that contains large amounts of this crucial vitamin, making it an excellent dietary choice for the prevention of osteoporosis.”
A Tots to Teens campaign has also been launched to get children eating fishing at a young age. Attention Deficit Hyperactivity Disorder (ADHD) and dyslexia in children have been linked in some studies with a lack of Omega-3 fats.
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