Resident Chef - October 2007
Now in its fifth year, Seafood Week, commencing 5 October, is, to quote the organisers ‘a celebration of the seas’ rich harvest’. Seafood is, for me, an immensely important part of my diet – being a versatile, healthy and convenient food stuff. I cannot imagine having to go for a week without some form of piscatorial feast. Don’t get me wrong, I love my red meat, couldn’t go without my fruit and veg and would die inside if deprived of freshly baked bread and butter. But I hold a special place in my heart for fish.
Most of us now know that fish is an essential part of a balanced diet, that it provides protein, vitamins and minerals as well as essential Omega 3 fatty acids. Seafood is a billion pound industry with four out of five households in Great Britain eating it at least once a month. There are around 280 ports, harbours and creeks around the UK where fish is landed and over 21,000 species worldwide (100 in UK alone)*. Unfortunately there has been a decline of small independent suppliers in the past few years, and trying to find a good quality fishmonger in town is like trying to find a parking space just outside the congestion charge zone.However, the tide is turning and with those questioning what’s in their food and where it’s from and the demand for quality produce that is good for you as well as tasty, fish sales are on the increase. The ‘Two-a-week’ campaign, based on FSA recommended guidelines of eating at least two portions of seafood (one of oil-rich fish), aims to raise awareness.
My personal favourite is one of the cheapest and most readily available, as well as one of the healthiest. Mackerel with its dark, oily flesh and shiny, zebra-striped skin is as good as it gets. Barbecued, roasted, baked, pickled or grilled, it has more depth of flavour and gutsy meatiness than most fish, complimenting a whole range of flavours and spices which would beat the flavour of white fish into submission. I love all types of fish and crustaceans but whenever I see mackerel on a menu (all too rarely) there is no competition. Easy to prepare, quick and delicious, this much underused and underappreciated fish has something to offer everyone. So next time you are scouring the aisles of your local food hall or supermarket for a tin of skipjack tuna, leave the tins behind and head for the fresh fish counter.
Seafood week, www.seafish.org/2aweek/
Seafood recipes and ideas, www.seafish.org/plate/recipes.asp
*Source: The Sea fish industry authority, www.seafish.org
Chris Staines is Head Chef at Foliage, at the Mandarin Oriental Hyde Park, 66 Knightsbridge, SW1X 7LA
020 7201 3723
www.mandarinoriental.com/london