Fish Facts, Fallacies And Fantasies

Taupo Times, Volume IX, Issue 78, 10 October 1961, Page 10

Fish Facts, Fallacies

And Fantasies

For a maritime nation, with, in addition, plenty of well stocked lakes and rivers, New Zealanders eat remarkably little fish. This is a constant source of amazement to people from overseas, where in many countries of the world the supply and distribution of fish is a major industry.

Nations with little or no seaboard would give much to have the valuable supply of fish that is so lightly regarded here, says the . Home Science Extension, University of Otago. Fish has always been one of the world's staple foods, its supply causing the drift of population. People spread along the eoast lines and up rivers in search of fish. Today, although there are communities that do not eat fish for seasons of geography or tabu, far more people througho'ut the world are still more dependent on fish than on meat. The Maoris made more use of sea foods before the arrival of the pakeha, special fishing expeditions being made by whole tribes for the express purpose of catehing fish. It is not generally known that there are over forty ediblq sea fish and six varieties of shell fish available in New Zealand waters, as well as half a dozen or so different species of fresh water**- fish in lakes and rivers. Unfortunately, only a comparative few of these reach the domestic market. Fish is an excellent food, and although this food value does vary according to season, feeding grounds and type of fish, all fish can be classed with meat, milk, cheese and eggs as high protein food. This ineans fish can be serve dinstead of meat. The variety of texture and flavour of fish is greater than that available in meat, so fish can provide variety in the diet. All seafish are rich in phosphorus; this has led to the fallacy that fish is a "brain food." Fish has no special effect on the brain, but as it is more easily digested than meat, it is a very suitable protein food for thosej

in sedentary occupatfons. In addition to easily digested protein, fish contains minerals, vitamins A and D, fat, and seafish are one of the richest sources of iodine.

Fish should be bought when most plentiful; it should also at this time be at its cheapest. Some fish are available all the year round, but for most there is a definite season. The flavour and texture of a fish are best at its peak season, and more' important, the nutritive value of a fish at its best can be double that of a fish in poor condition. The price of fish is often indicative of demand, the less popular varieties being less expensive although these are frequently of better flavour and greater nutritive value. Over conservative buying has unfortunately contributed to the lack of vari§ty of fish available and led to the general belief that New Zealand seafish are limited to flounder, blue cod, groper, tarakihi, with schnapper for the North Island housewife. Fish is a perishable food and should be used as soon as possible after it is caught; this is particularly the case with fresh water fish. A few watery fish such as red cod are improved by sprinkling with salt a few hours before using; this extracts some of the water and makes the flesh firmer. When buying fish choose those with bright gills and eyes, a bloom on the skin and firm flesh; there should be no strong odour. Although some fish are sold whole, they are frequently sold cut into fillets or cutlets when the condition of the flesh and odour are the only indieations of freshness. In butter or kelp fish, the bone is green, the brightness of colour indicating freshness. In moki, the bone is sometimes dark, almost black, but the colour here depends on the feeding grounds of the fish.

A thick plump fish should be preferred to a slender one of the same variety, and slices of fish for baking or grilling are best one inch to one-and-a-half inches thick; thinner pieces dry out in cooking. When fish is bought whole — gutted, but with head and tail on — allow threequarters of a pound per serving, and with smaller fish like flounder or sole — one per person. Dressed fish, with head, tail and fins removed, and fish cleaned and scaled, buy one pound for every two or three servings; when fish is served boneless — fillets or steaks — one pound will serve three or four.

If fish must be kept, it should be placed on ice or in a refrigerator. Wrap the fish in waxed paper or put in a covered container as this prevents drying out, and in a refrigerator it prevents tainting other foods. Fish to be stored for periods longer than 24 hours should be quick frozen; this must be done in a freezer. Fish in the icebox of a refrigerator will freeze and stay fresh, but it freezes slowly and the texture of the flesh is spoiled. Occasionally a fish is cooked whole with the head on, the eyes and gills being first removed, but it is more usual to cut off the head. Remove the head from just behind the gills; for a larger fish, cut either side of the backbone and snap the bone over the edge of a board or table; the tail can be removed in the same way. It is a mistake to trim the fins away with scissors as this leaves the bony base of the fin still in the flesh. Instead, cut the flesh either side of the fin from head to tail, then grasp the fin firmly and pull sharply towards the head, this removes fins and roots. Fish can be cooked on the bone; this gives the best flavour, . or it can be boned or it can be filleted. These two terms are not synonymous. Boning means loosening and removing the bone from the flesh; the fish is left whole after the operation. Filleting means cutting the flesh from the bone; for either process, a well-sharpened flexible knife is essential.