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[morganbelarus]

North Sea cod can be eaten with ‘clear conscience’ – BBC News

Image copyright Eleanor Church/Lark Rise Pictures

Image caption The Marine Stewardship Council said North Sea cod stocks have recovered enough to be considered sustainable

North Sea cod is now sustainable and can be eaten with a "clear conscience", a fisheries body has said.

The fish has been considered under threat for more than a decade after stocks fell to 36,000 tonnes in 2006.

But the industry has agreed measures to help regenerate the population, including new nets and closing spawning areas to fishing.

The Marine Stewardship Council (MSC) said it could now be sold with its "blue tick" label.

The label indicates that North Sea cod caught by Scottish and English boats is "sustainable and fully traceable".

Cod stocks in the North Sea peaked at 270,000 tonnes in the 1970s. After the 2006 low, the fishing industry began work with the Scottish government and the EU Fisheries Council to agree a recovery plan.

The MSC said the announcement that cod was now sustainable was a "momentous achievement" for the industry and was the result of work of a coalition of fishing organisations, supermarkets, seafood brands and the industry body Seafish.

However, conservation body WWF has warned that historically, the population of North Sea cod remains at a low level.

The stocks have to be independently assessed before they can be given the MSC blue tick.

Image copyright Eleanor Church/Lark Rise Pictures

Image caption Skipper David Milne aboard MSC-certified Adorn. A range of conservation measures have been put in place to protect the cod stocks

Image copyright Eleanor Church/Lark Rise Pictures

Image caption Barry Reid, skipper of the Audacious mooring up at Peterhead in north-east Scotland

Cod is one of the UK's most popular fish, with almost 70,000 tonnes eaten each year, but the MSC said a recent YouGov survey showed there was confusion about whether it was sustainable or not.

Toby Middleton, MSC programme director for the north-east Atlantic said: "Today's certification marks the end of the cod confusion.

"If you can see the MSC label on your cod, you know that it has come from a sustainable source. By choosing fish with that label, you will be helping to protect stocks long into the future."

He added: "Thanks to a collaborative, cross-industry effort, one of our most iconic fish has been brought back from the brink.

"Modified fishing gear, catch controls, well-managed fishing practices - all these steps have come together to revive a species that was in severe decline."

Image copyright MSC

Image caption Cod is one of the UK's most popular fish

As part of the plan to regenerate stocks, boats were allocated a certain number of days fishing which were linked to the conservation measures they signed up to.

The fishing industry is also able to close fishing areas at short notice to protect local populations and has developed a system of remote monitoring using CCTV cameras on board boats.

Mike Park, chairman of the Scottish Fisheries Sustainable Accreditation Group said: "This is a massive development for the catching sector and is a testament to the power of collective action.

"The years of commitment to rebuilding North Sea cod has shown that fishermen are responsible and can be trusted to deliver stable and sustainable stocks. The consumer can now eat home-caught cod with a clear conscience."

Post-Brexit policy

However, the WWF has warned that the population levels of North Sea cod remained low compared with 50 years ago.

Lyndsey Dodds, head of UK marine policy at WWF said: "The recovery of cod in the North Sea reflects what's possible if fishermen work together with fisheries managers, scientists and the wider industry to recover fish stocks.

"However, the amount of North Sea cod at breeding age is well below late 1960s levels and recovery remains fragile.

"If we're to get North Sea cod back on British plates for good, it's vital that we don't lose focus on sustainably managing fish stocks and ensuring the protection of the marine wildlife and habitats as the UK develops its post-Brexit fisheries policy.

"Embracing new technology and installing cameras on the UK fleet would be a highly cost-effective and efficient way to help manage and monitor cod catches, as well as the range of other fish also caught by these boats."

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North Sea cod can be eaten with ‘clear conscience’ – BBC News was originally posted by 16 MP Just news

[hviral]

Where did all the cod go? Fishing crisis in the North Sea

With an international council now on the brink of declaring the species unsustainable – and Brexit looming – what is the future for one of the nation’s favourite meals?

Main image: A fishing vessel off the east coast of Scotland. Photograph: Andy Buchanan/AFP/Getty Images

By 7.30am all the cod at Peterhead fish market had been sold, snapped up by competing buyers wearing thick fleeces, woolly hats and rubber boots against the chill of the vast indoor warehouse.

A gaggle of middle-aged men clutching books of brightly coloured “tallies” followed the auctioneer alongside crates of glassy-eyed fish nestling in ice. With a curt nod or a swift hand gesture, the price was settled, tallies thrown down to indicate the fish’s new owner, and the group moved on. It took less than 10 minutes to dispose of the night’s catch.

Most of the fish would be heading south, to England or mainland Europe. The Scots are not big cod eaters, preferring haddock with their chips. This dates, apparently, from pre-refrigeration days: haddock is a fish best eaten really fresh, whereas cod is tastiest a couple of days after being caught.

The Peterhead buyers were cagey about naming their customers, but the fish they purchased was destined for supermarkets, fishmongers, restaurants, and a few of the classic takeaway chippies that are a national institution. But all this could now be under threat: a report published last month by the International Council for the Exploration of the Sea (Ices) revealed that North Sea cod stocks had fallen to critical levels. Warning that cod was being harvested unsustainably, it recommended a 63% cut in the catch – and that’s on top of a 47% reduction last year.

Independent auditors are reviewing the Ices report, and by late September they will announce whether the fisheries can retain their Marine Stewardship Council (MSC) certificates of sustainability – issued only two years ago – or whether those certificates will be suspended. Depending on the decision, North Sea cod could soon be off the menu.

At Peterhead, Europe’s largest white-fish port, the cod haul was small, perhaps half the amount of the previous night, causing a buyers’ scramble. “It fluctuates,” said an official, shrugging his shoulders.

Stuart Cowie, who has been in the industry for 20 years, said everyone was worried about the Ices advice. “There are too many merchants and too few fish.”

But Will Clark was more sanguine. The managing director of Wilsea had bought 37 boxes of cod that morning, he declared after consulting a small black notebook. The fish would be heading down “the spine of England” – the Midlands and London, which were “strong cod-eating areas” – and across the Channel.

“The fish will be with my customers by 1am or 2am, and in the shops by 7am or 8am tomorrow. People will be eating it anywhere in Europe by tomorrow lunchtime.” North Sea cod, he said, was “well managed. All stocks go up and down. It’s a concern, but we’ve been here before.”

And indeed we have. North Sea cod stocks were once plentiful but plummeted – and came perilously close to collapse – between the early 1970s and 2006. A “cod recovery plan” sought to restore stocks to sustainable levels by limiting fishing days, decommissioning boats, banning catches in nursery areas and putting larger holes in nets to allow young cod to escape.

In what was seen as a significant achievement, the stock rose fourfold between 2006 and 2017, when the MSC – on whose guidance big retailers and many consumers rely – awarded three fisheries sustainable status. The MSC’s distinctive blue label with a white tick was a huge fillip to the industry.

The UK consumes about 115,000 tonnes of cod each year. Only 15,000 tonnes comes from the North Sea, with the rest imported mainly from the fertile grounds in the Barents Sea and around Norway and Iceland. But the species is of huge symbolic importance to the UK fishing industry, which employs about 24,000 people – more than half of them working in Scotland.

Ices, an international organisation of scientists from countries bordering the North Atlantic, advises governments and the industry on stock levels and the sustainable quotas that can be fished without endangering future stocks.

It sounded a warning last year with its recommended cut in the cod catch of 47%, but this year’s assessment – based on extensive scientific research – warned that levels were dangerously low and another two-thirds reduction was needed.

“It is unclear what the reasons are for this; further work is required to investigate climate change, biological and fisheries effects,” the report said.

Environmental organisations point out that cod has been fished above its maximum sustainable yield in recent years, meaning the fish are taken from the sea faster than they can reproduce.

The species is not breeding as fast as it used to, too many unwanted “juvenile” fish are caught, and the practice of “discarding” – throwing dead fish back into the sea to keep within quotas – continues despite being banned.

With the end of the cod recovery plan, fishing vessels are now entering sites that have not been trawled for more than a decade, causing damage to the ecosystem, they say.

“This is a fishery that was on the road to recovery, but failures to reduce fishing pressure have led to serious overfishing and a reversal of fortunes for cod,” said Samuel Stone of the Marine Conservation Society.

“It’s a very harsh lesson, but this is why we need legally binding commitments to fish at sustainable levels, to effectively monitor our fisheries and to take an ecosystem approach to fisheries management. We have to properly protect our fish stocks for the benefit of our seas, coastal communities and consumers who expect sustainable seafood.”

The Marine Conservation Society, WWF and ClientEarth jointly wrote to the environment secretary on the day Ices published its advice, calling on the government to take urgent steps to secure the future of North Sea cod.

“As the country with the largest share [about 40%] of the North Sea cod quota, we require the UK to play a leading role in introducing emergency measures that minimise fishing mortality and maximise spawning potential. Only by doing this will the stock be enabled to recover,” their letter said.

Ices is an advisory body with no legal authority. Its advice will be the subject of negotiations between the coastal nations bordering the North Sea to determine the “total allowable catch”, or quota, for cod next year.

Brexit is a further complicating factor, of course. In the 2016 referendum campaign, the fishing industry became a symbol of the Leave campaign, which claimed it would be a clear beneficiary of its “take back control” message.

The EU common fisheries policy was held up as an example of European bureaucrats dictating to the UK fishing industry what it could and could not do in the country’s coastal waters. But marine experts point out that fish do not respect national boundaries, and therefore the industry needs coordinated international management.

“Species like cod are ‘shared stocks’,” said Phil Taylor of Open Seas, which works on protecting and recovering the marine ecosystem.

“After we leave the EU we will have greater control of how fishing takes place at sea. But the buck will then land squarely at the feet of UK and Scottish ministers. We may have greater control, but we will also have greater responsibility and accountability.

“It will be completely within the gift of our ministers – whether they take a short-term, smash and grab approach to fish stocks or manage these fisheries more fairly to protect the environment and yield the best long-term profit from the system. We require an urgent transition towards more sustainable seafood.”

Bertie Armstrong, chief executive of the Scottish Fishermen’s Federation, said the industry was “100% committed to sustainable fisheries for the very obvious reason that anything else would spell the end for hundreds of businesses that sustain so many of our coastal communities”.

The latest challenge on cod stocks could be overcome by “responsible, practicable measures”, he added. “It will not be easy, and many sacrifices will have to be made along the way. But we will succeed, and when this country is no longer in the common fisheries policy we will be able to set our own more meaningful and stringent sustainability goals and ensure that it is our fishing boats that will have first call on quota.”

The MSC acknowledged that the drop in cod stocks was “disappointing news” for the industry. But, said the MSC’s Erin Priddle, “it is imperative that effective measures are introduced to secure long-term sustainability of this iconic and ecologically important fishery … protecting North Sea cod for this and future generations must be a key priority for all involved”.

Consumers, said the MSC, could continue to eat cod it has labelled as sustainable. If the auditors decide next month to suspend the certificates, the change would come into force towards the end of October.

The impact of such a move will be felt mainly in supermarkets, fishmongers and restaurants where sustainability is an important factor for conscientious consumers. In the nation’s chippies, 90% of the cod served is imported. “There will be less UK-caught cod, but even before the Ices advice, we’ve always imported most of the seafood we eat,” said Aoife Martin of Seafish, which supports the UK seafood industry.

A “huge variety of amazing seafood species” was caught by UK fishers, she said, but about 80% was exported. Monkfish, scallops, lobster and crab were in demand in Europe and Asia – “Koreans love UK whelks” – but “either we don’t catch the fish we want to eat here in the UK, like tuna, or we don’t catch enough to meet demand, such as cod”.

According to the National Federation of Fish Friers, one in five Britons make a weekly trip to the chippie. But big hikes in the price of fish in the past few years are putting the industry under pressure.

“Every day shops are going up for sale. A lot are really struggling, but it’s tight for everyone,” said Andrew Crook, the federation’s president.

The first fish and chip shop is believed to have been opened by Joseph Malin, a Jewish immigrant, in east London around 1860. Another businessman, John Lees, is also credited as a fish and chip pioneer, selling the dish from a wooden hut at Mossley market in Lancashire as early as 1863.

It soon caught on. By the 1930s, the number of fish and chip shops across the country had reached about 35,000. In The Road to Wigan Pier, George Orwell credited the ubiquity of much-loved fish and chips as one of the factors in averting revolution.

During the second world war, the government ensured that fish and chips were never rationed. Winston Churchill described the constituents of the dish as “the good companions”.

Traditional takeaway fish and chips, seasoned with salt and vinegar and eaten with fingers out of newspaper wrappings, sometimes accompanied by a pickled onion, have long been superseded by polystyrene cartons, plastic forks and sachets of sauce.

Now the dish is also served in miniature portions at glamorous parties, and it has a place on the menus of expensive restaurants as well as pubs and seaside cafes.

Fish and chips is ingrained in the nation’s identity, said Crook.

“You remember eating fish and chips with your grandparents on the seafront in Blackpool or Margate, but you don’t remember your first kebab. There’s a romance to it, and a sense of theatre, as well as being a comforting and nutritious meal.”

The looming Ices decision on cod could, however, take its toll. At a cafe in Peterhead run by the Fishermen’s Mission, Kyle Wood said that if cod was deemed unsustainable, “supermarkets will take it off their shelves”. “There’ll still be fish and chips, but there’s bound to be an impact on price and availability,” he said. “It will be a big struggle for the industry.”

The post Where did all the cod go? Fishing crisis in the North Sea appeared first on HviRAL.

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[wineanddinosaur]

Raising a Glass to Fish and Chips, a Beer-Battered British Icon

No dish sings “Rule, Britannia!” quite as proudly as a plate of fish and chips. As British as rain delays at Wimbledon and double-decker London buses, the combination of golden, crispy, battered fish, and chunky chips (like French fries, only better), is enjoyed in every corner of the United Kingdom.

Traditionally served in fish and chip shops, called “chippies,” the dish also finds a home in village pubs, chain restaurants, and fancy gastropubs. When this writer worked as an apprentice chef at a five-star London hotel, the most popular dish on the bar menu (by far) was the fish and chips.

According to Professor John K. Walton, historian and author of “Fish and Chips and the British Working Class,” Londoners first cooked battered fish at around the same time Queen Victoria took the throne, in 1837. Fried “chipped” potatoes were invented some 40 years later in Lancashire, a county in the northwest of England. It’s not known who first combined the two ingredients, but the dish’s origins are believed to date to some time in the 1870s.

The secret to the dish lies within perfecting the batter. The ideal preparation sees a fillet of meaty white fish, such as cod, haddock, or pollock, served in a batter that’s light but crispy, fried but not greasy, and as golden as a pint of British ale.

Indeed, beer is a key ingredient in well-made fish and chips. Adding beer to a batter made from flour and water boosts flavor and provides a “lighter, crispier” coating, Gordon Ramsay explains in a 2005 episode of “The F Word.”

“Different beers produce slightly different results regarding the coloration of the final batter mix, and also the flavor,” says Andy Gray, the trade marketing manager of Seafish, a public body that supports the U.K. seafood industry. A blonde-style beer produces a “slightly sweeter batter mix,” Gray explains, while darker beers produce a “bitter-beer style flavor.”

The batter also protects the fish during cooking. As the mixture crisps, it forms a shell around the fish, locking in moisture and steam-cooking the fillet. “The quick frying methods used today and the high-quality oils used by fish and chip shops, mean that very little oil, if any, gets into the actual fish,” Gray says.

Heston Blumenthal, the chef and owner of three-Michelin-starred Fat Duck and Dinner by Heston Blumenthal (two Michelin stars), says the key to a crispy batter is carbonation. Blumenthal adds beer at the last minute, and advises against mixing too much so that bubbles aren’t lost. (A lumpy batter also provides an interesting texture, Blumenthal says.)

He adds his batter to a syphon and injects with carbon dioxide cartridges before chilling it. Carbon dioxide is much more soluble in chilled liquid, he explains, and cooling provides “more gas, more bubbles, and a crisper, lighter batter.”

Blumenthal also pioneered a method for cooking the “fluffiest, crispiest chips imaginable.” His triple-cooked chips see potatoes washed of starch, simmered in lightly salted water until almost cooked, confited at 250 degrees Fahrenheit, then crisped to a satisfying crunch in hot oil (around 365 degrees Fahrenheit).

At “chippies” and fine-dining establishments, chefs take certain liberties with the dish. Some fish and chip shops opt to fry their chips in beef dripping instead of oil. Many serve it with tartar sauce or mushy peas — a mint- and vinegar-spiked pea puree. No matter where you are in the country, chips are almost always seasoned with salt and malt vinegar.

Glaswegians enjoy their fish and chips with a side of pickled onions, while Manchester locals sauce with a splash of gravy. Birmingham residents enjoy with a curry-flavored dipping sauce and Londoners opt for mayonnaise.

Brits honor the dish on the first Friday of every June, when they celebrate National Fish and Chips Day. According to a 2014 survey, over a third of U.K. residents eat fish and chips more than once a month.

Traditional Beer-Battered Fish and Triple-Cooked Chips

(Serves 4)

Ingredients:

24 ounces potatoes (Maris Piper, Fontaine, or Maris Bard)

Vegetable oil for frying

14 ounces plain flour and 1 ounce rice flour, kept in the freezer

18 fluid ounces very cold golden ale, such as Bombardier British Hopped Golden Ale

Salt and pepper to taste

4 pieces of cod or haddock (around 7 ounces each, skin off)

Directions:

Peel potatoes and cut into 2 x 1/2 inch batons. Place in a bowl and rinse under cold water until it runs clear, at which point you’ll have released most of the starch content.

Cook in a gently simmering pan of lightly salted water until potatoes are soft to the touch but not cooked all the way through, approximately 15 to 20 minutes.

Carefully remove the potatoes, place on a rack to drain, and cool in the fridge for 30 minutes.

Heat the oil in a deep-bottomed pan to 265 degrees Fahrenheit. (Cooking in a pan rather than using a deep fat fryer allows for better temperature control.)

Fry the chips in your pan in batches for around 7 minutes each. You want a light crust to form, but the chips should gain no color. Carefully remove, place on a rack, and cool in the fridge for another 30 minutes.

Heat the oil to 365 degrees Fahrenheit, making sure there are no leftover pieces of potato — these will burn and alter the flavor of the oil. Heat a separate pan with oil for the fish, also to 365 degrees Fahrenheit.

When the chips are cool and both pans of oil have reached 365 degrees, it’s time to make the batter. Remove the flour from the freezer and lightly whisk in the cold beer. Don’t mix too vigorously, and don’t worry about any small lumps.

Pat the fish fillets with a paper kitchen towel, dust with flour, and season with salt and pepper.

Dip the fish into the batter and then carefully lower it into the fresh hot oil. Using a spatula, hold the fish in place for a few seconds so the batter starts to crisp, then let go. This stops the fish from sinking and sticking to the bottom of the pan. Cook no more than two pieces at a time, as the fryer will become overcrowded and the temperature of the oil might drop. Cook for around 5 minutes, until the fillets are golden brown.

Fry the potatoes in the chip pan, also in batches and also for around 5 minutes until crisp and golden.

Remove fish fillets and chips using a slotted spoon, holding above the frier for a moment to allow excess oil to drip off. Serve immediately with a lemon wedge and your preferred garnish.

The article Raising a Glass to Fish and Chips, a Beer-Battered British Icon appeared first on VinePair.

source https://vinepair.com/articles/best-fish-and-chips-recipe/

[kadalunavuseafood-blog]

FRESH SEAFOOD ONLINE

Did you know you can buy seafood on-line?

Seafood is wonderful and can be used in many different recipe’s. Adding at least two portions of fish per week is a great health benefit. If you’ve never purchased fresh fish on-line you may be a little doubtful. You might think that fresh fish should always be purchased in a grocery store or seafood market. If you don’t have easy access to buy fresh fish locally you’re in luck because there are plenty of fantastic Seafoods available to you on-line. If you want to buy fresh fish on-line be sure to find a trusted source. There are various firms who are highly committed in delivering the best variety of fresh fish on-line. Among all these on-line seafood sellers Kadal Unavu is also one of the best on-line supplier who provides fresh seafoods. At Kadal Unavu we provide you with the best quality of seafoods. We sell all products in large scale to all parts. We cover the whole part of Chennai. At Kadal Unavu there won’t be any difficulty for you to buy seafood. At Kadal Unavu we have many varieties of Fresh Seafoods available at a lower price. Here at Kadal Unavu we are absolutely dedicated to bring you the finest fresh fish and seafood delivery service we can! In Kadal Unavu we have all kinds of fish, crabs, prawns and lobsters. There won’t be any difficulty for you to buy fish. We have Pomfret (black & white), Seer Fish (small, medium & large), Prawns (medium & large), Crabs (live & sea), Red Snapper, Anchovies, Mahi Mahi, Indian Halibut and Squid. Just from where ever you are you can place your order through our website www.kadalunavu.com or even you can download our mobile app on your android mobile. We are India’s first e-commerce portal dealing exclusively with the best/fresh quality of seafood.

The difference in seafood between Kadal Unavu and others is quality and freshness. We buy in first hand before reaching any other manufacturers or wholesalers. Our fish is always fresh. Our team will introduce you about your order through our unique verification. After receiving your order our team will confirm and start processing your order, and the sea food pack will be delivered by our in home delivery team. For corporate and bulk orders we are open to the customer’s delivery instructions. When it comes to your order, we always strive to bring you the freshest and best quality seafood. We will prepare your seafood on the same day of delivery. Your order will be perfectly packed in sealed boxes after cleaning. This ensures your order arrives in perfect condition ready for you to use, refrigerate or freeze for use at a later date. With access to our products on-line; you’ll be make it right. Items are sold and guaranteed to be fresh when delivered. Please provide pictures and documentation if the product have spoiled, and contact us within 12 hours for a return authorization form to return the product for a full store credit. Our products are backed by 100% Customer Satisfaction Guarantee. If you’re not completely happy with the quality of your seafood, give us a call and we’ll do our best to make it right. Items are sold and guaranteed to be fresh when delivered.

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[healthylivingwithcancer]

I am a great fan of oily fish. I avoid tinned tuna for conservation reasons, but I eat smoked mackerel for lunch at least 2-3 times a week; and ordinary fish at least once a week. In the summer, I buy and cook fresh mackerel (recipes on this site) as well as lovely fresh white fish from the famers market. Felicity Cloake makes compelling arguments here about the great health benefits of oily fish to boost our immunity and health, especially its Vitamin D content at this dark time of year. Read on!

On the scale of unappetising health foods, oily fish probably ranks somewhere between bone broth and blue-green algae. Fish is a hard enough sell in the UK as it is – all those spindly skeletons and googly eyes – without adding any malodorous fats to the equation. Indeed, so negative are the associations for some people that a friend swears blind that salmon and trout don’t count as oily fish on the basis that “they’re nice”. (Time for a rebrand, perhaps?)

The official recommendation of two portions of fish a week includes at least one oily variety; for the avoidance of doubt, that means anchovies, carp, eel, herring (and bloaters and kippers), mackerel, pilchards, salmon (tinned, fresh or frozen), sardines, scad (also known as horse mackerel or jack), sprats, swordfish, tuna (although not tinned), trout and whitebait, as well as fresh crab. And, lest you think you can get away with a mouthful of mackerel pate on a solitary cracker, a portion is roughly 140g cooked, or 170g raw fish – so, a tin and a half of sardines, or an average-sized chunk of salmon fillet. (Note that eel and swordfish are among those on the Marine Conservation Society’s list of fish to avoid, so it’s worth checking their website before striking out into new culinary waters.

 Because of concerns over levels of pollutants in oily fish, the government recommends not exceeding four portions a week, falling to two if you’re pregnant, likely to become pregnant (mercury remains in the body for several months after consumption) or breastfeeding. However, because there is some evidence of long-term cognitive benefits of fish consumption to the developing foetus, this is no reason to avoid it altogether.

Yet, pregnant or not, avoid it we do: according to a survey commissioned by Seafish, which represents the UK seafood industry, most UK adults eat just one portion of fish a week, of which only a third is oily, and most of it probably comes battered.

What is an oily fish, anyway?

The difference between oily and white fish is like that between long distance runners and couch potatoes, as the River Cottage Fish Book memorably said, and you may be surprised to learn that the fatty fish are the athletes here. Also known as “pelagic”, from the Greek word for ocean, because they are always on the move, herring, mackerel and their ilk spend their entire lives swimming in the direction of the next meal. Such an exhausting existence requires a ready source of fuel, and “the energy these fish need is saturated throughout their body tissues in the form of oil, ready to burn”.

People first started talking about this oil in relation to human health in the 70s, when Danish researchers studying Inuit populations noticed that, despite eating a blubber-heavy diet high in saturated fat, there was low incidence of heart disease. They suggested this may be thanks to a fatty acid, omega-3, which is found almost exclusively in oily fish (subsequent research suggests there may also be genetic factors at work), and it wasn’t long before a multibillion-dollar supplement industry was born. Little golden capsules are apparently rather more appealing to your average consumer than a plate of beady-eyed sprats.

Fish oil, we now know, is rich in the omega-3 fatty acids that are a vital part of our cell membranes and cell receptors and also play an important role in the production of hormones that control the thickness of the blood, the movement of artery walls, and regulate inflammation throughout the body. Yet, unlike other kinds of fat, our bodies cannot make them, but must take them from food: alpha-linolenic acid (ALA) is found in mainly vegetable sources such as nuts, seeds and oils, as well as leafy vegetables and some animal fats, while eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are mainly found in fish.

Of course, a mackerel is more than just its oil: according to the British Dietetic Association, oily fish are also a great source of lean protein and minerals such as iron, zinc, selenium and iodine, plus vitamins A and D – the last being particularly useful at this time of year, when most of us aren’t seeing much sunlight.

Fish oil or snake oil?

But bigger claims have been made for omega-3. As early researchers suspected, it seems to be good for the heart, helping to lower levels of triglyceride (fat in the blood), reduce inflammation and prevent clotting. Last year, scientists at Stanford University analysed data from 19 different studies involving more than 45,000 people from 16 countries and found that those with higher levels of omega-3 in their blood were about 10% less likely to die from a heart attack than those with lower concentrations. Not all studies have shown positive results, and indeed with advances in treatment in other areas, the effects may be less pronounced than in early experiments, but the evidence is still strong enough for Victoria Taylor, senior dietician at the British Heart Foundation to recommend eating oily fish “as part of a balanced diet to help protect our heart health”.

Fish oil is often associated with improved brain performance – cells with high levels of omega-3 in their membranes are better at communicating with other cells, which is important for brain function. However, trials on whether omega-3 supplements can reduce the risk of developing dementia have produced mixed results, and the Alzheimer’s Society concludes that although it is “likely that eating fish regularly as part of a balanced diet can improve your risk of age-related cognitive decline as well as other aspects of your health … the jury’s still out on omega-3”.

Further research is needed, but there is some evidence that omega-3 has both a protective effect on vision and beneficial effects on rheumatoid arthritis. And limited studies have also found that eating fish may reduce men’s chances of developing prostate cancer, and reduce the risk of mortality among bowel cancer sufferers. The same is true of a paper published last spring, which used mice to show that omega-3 fatty acids may reduce the harm caused by air pollution.

Capsules: easier to swallow?

Although much more work needs to be done to back up many of the claims made about omega-3 in particular, experts seem unanimous in their belief that oily fish are good for us. Dr Howard LeWine writes on the Harvard Health Blog: “If we could absolutely, positively say that the benefits of eating seafood comes entirely from omega-3 fats, then downing fish oil pills would be an alternative to eating fish. But it’s more than likely that you need the entire orchestra of fish fats, vitamins, minerals and supporting molecules, rather than the lone notes of EPA and DHA.”

There is also the obvious, yet still important fact that, if you’re eating more fish, you are probably eating less meat, which, for most of us, can only be a good thing.

Although supplements are the only solution for those who don’t eat fish (ones made from micro-algae are best for vegans), bear in mind that, unlike with a bad herring, which will make itself all too known, you won’t be able to smell when a capsule has gone rancid, so always look for the longest dated packet you can find and keep it out of direct sunlight. The rest of us would do better to cultivate a taste for oily fish instead. As Bee Wilson writes so wisely in This Is Not a Diet Book,: “If food habits are learned, they can also be relearned … even now you can readjust your preferences.”

Oily fish doesn’t have to mean tinned salmon or bloater paste if that’s what put you off in the first place; who could fail to love a crab bap, or a big bowl of spaghetti with sardines, chilli and lemon?

While researching oily fish, I have rediscovered the thrifty joy of Cornish pilchards mashed on toast, grilled a number of beautiful iridescent mackerel, and even sought out some deep-fried sprats – after all, batter or no batter, they count as one of my two a week. Fishy … but true.

All about oily fish – a great source of lean protein and all sorts of added benefits I am a great fan of oily fish. I avoid tinned tuna for conservation reasons, but I eat smoked mackerel for lunch at least 2-3 times a week; and ordinary fish at least once a week.

[robertmcangusgroup]

The Daily Thistle

The Daily Thistle – News From Scotland

Monday 16th October 2017

"Madainn Mhath” …Fellow Scot, I hope the day brings joy to you…. Bella was eager to go out this morning, even fetching the leash for me, on leaving the house I can see why… a heaven filled with stars and a beautiful breeze blowing from Africa carrying sweet smells of tropical plants.. the Mediterranean is busy with shipping this morning, large ships going hither and yon walk completed and Bella now asleep on my foot, coffee in the mug and I’m about ready to “Rock and Roll” so let’s discover what happened in the world last night….

MAN HITS OUT AT GLASS SMASH VANDALS AFTER DOG’S FOOT CUT…. An Arbroath man has hit out at vandals who regularly leave broken glass strewn across the town’s pavements after his dog needed stitches on a cut foot. John Henderson said broken bottles and discarded glasses were making the West Port area a danger zone for pets and children. Angus Council has defended its street-cleaning regime and said locals should play their part in keeping the streets clean and free of danger. Mr Henderson, 66, who lives in nearby Russell Square, uses Keptie Street regularly and said broken glass was becoming an almost daily issue. “It is just everywhere, particularly outside the pubs and leading down to the corner with Catherine Street,” he said. “It’s impossible to avoid, and although there are some big bits it’s also in tiny shards which you can’t really see. “If you’re out walking at night you just don’t see it at all, you just hear the crunch under your feet.” His six-year-old rescue dog Louise has twice been cut by broken glass in recent months. A council spokesman said: “We undertake comprehensive street cleaning daily in the West Port area, by way of a member of staff with a barrow and a mechanical sweeper service, with the exception of Saturdays. “On Saturdays, our staff will empty litter bins and clean up any significant accumulations of litter, particularly broken glass.”

MORRISONS VOWS TO GET MORE ‘VOLCANIC VINDALOO’ CURRIES AFTER DUNDEE STORE SELLS OUT BY 9AM…. Morrisons has said it is working “as fast as we can” to replenish stocks of a limited edition curry, 200 times hotter than the standard jalapeno pepper, after they were all snapped up. The Dundee store was sold out of the ready meals by 9am today, a store worker said, when the Tele visited this morning. It’s not known exactly when the Afton Way shop will get them back in stock, but Morrisons has pledged to get more for those daring to try it. A Morrisons spokesman said: “During National Curry Week people really have wanted a very hot curry and demand for the Volcanic Vindaloo has been very strong. “There may be some local shortages and we’re working as fast as we can to get more of these amazing curries on to our shelves.” The curry is said to be so hot that an age limit has been placed on the sale of it. Only those over 16 can purchase the £1.50 dish.

DUNDEE CHIPPER AMONG THE BEST FISH AND CHIP RESTAURANTS IN THE UK…. A Dundee chipper is in the running to become the best in the UK. Tailend, on Nethergate, has been named as one of the top twenty sit-in fish and chip restaurants in the country, as part of the 30th anniversary National Fish & Chip Awards. Situated in the former Deep Sea restaurant, the Tailend opened its basement restaurant earlier this year. There’s also the option to takeaway too. The city centre eatery will now ‘batter’ it out for a place in the final against fellow local contenders, including the St Andrews Tailend and Food in the Park in Blair Atholl. To reach this stage of the competition, the restaurants have been assessed against a wide variety of judging criteria, including menu development and innovation, responsible  sourcing policies, staff training and development processes and marketing and promotional activity. Over the coming weeks, judges will make unannounced visits to the finalists and undertake mystery dining assessments, scoring both the fish and chips on offer and the levels of customer service provided by staff. Tailend staff Billy Rattray, Jenna Murray, Adam Petasz and head chef Kris Green This next stage of competition judging will whittle down the shortlist and establish the top five fish and chip restaurants that will compete for the overall national title to be presented at the 30th anniversary awards ceremony. Marcus Coleman, Chief Executive at Seafish who are behind the awards, said: “Fish and chips represent everything that is British, conjuring up notions of days by the seaside, often with family and friends, enjoying succulent battered fish and fluffy chips. “Congratulations to Tailend on reaching the semi-final, in what is one of our most hotly contested award categories, and best of luck in the next round of judging.” The winner of the Fish and Chip Restaurant of the Year Award will be announced at The National Fish & Chip Awards’ ceremony in London on January 25.

GORDON STRACHAN QUITS AS SCOTLAND MANAGER…. The Scottish Football Association announced that Strachan would not continue in the role after Scotland’s World Cup hopes ended with a 2-2 draw in Slovenia on Sunday. A statement read: “The board of the Scottish FA and Gordon Strachan have agreed that the Scotland national team will be led by a new head coach in preparation for the UEFA Euro 2020 qualifying campaign. Gordon’s tenure will end with immediate effect along with that of his assistant coach, Mark McGhee.” Strachan’s future came under serious consideration after his side took just four points from their first four matches in Group F, but they finished the campaign unbeaten in six matches, finishing third behind Slovakia on goal difference. After an SFA board meeting at Hampden Park, the governing body said it was “agreed that a new national coach should be recruited to provide fresh impetus” and the announcement suggested the decision was mutual. In the statement, Strachan said: “I said on my first day as Scotland manager that it was the proudest moment of my career and that I wanted to put a smile back on the nation’s face again. I share the profound disappointment at missing out on the play-offs, especially having worked so hard to fight our way back into contention. “The players should receive immense credit for that resilience in coming back from a difficult start and I would like to thank each and every player who has come in to represent their country. “Together we have shared some really magical moments and those memories will live with me forever. “Of course, what made those moments special was the unwavering support of our fans. Through highs and lows you have stayed with the team and my biggest regret is not being able to provide the finals tournament you deserve. “I would like to thank the board, the backroom staff and everyone at the Scottish FA for the help and support they have given me as national coach. It has been a real privilege.” SFA chief executive Stewart Regan added: “On behalf of the board I would like to thank Gordon for his excellent service to the national team. I know how disappointed he was that we couldn’t secure a play-off place but to come so close was a tribute to the belief he instilled in his squad. “After almost five years the board felt it was time for a new direction to prepare for the UEFA Euro 2020 qualifying campaign and also the forthcoming UEFA Nations League. “We are grateful to both Gordon and Mark for their efforts and wish them the best of luck in the future.”

ONE MILLION FEWER SCOTCH WHISKY BOTTLES SOLD AFTER SPIRITS TAX INCREASE…. Official figures show 36.7 million bottles were sold in the first six months of 2017, down from 37.7 million in the same period the previous year. The 2.6% drop in demand follows March Budget increase in spirits duty by 3.9%, taking tax up to 80% of the cost of a bottle of Scotch. The Scotch Whisky Association has launched the Drop the Dram Duty campaign calling on Chancellor Philip Hammond to cut tax on spirits in the Budget next month. The association said of an average bottle of Scotch sold at £12.77, more than £10 goes to the Treasury, comprised of £8.05 in excise duty and £2.13 in VAT. The HM Revenue and Customs figures show the overall tax take from spirits has fallen since the March budget spring increase. Spirits revenue dropped more than 7% in the first financial quarter of 2017/18, down to £697 million compared to £751m in the same period from April to the end of June the previous year. This reversed a 7% increase in spirits revenue from the freeze on excise duty in 2016, which boosted the Treasury by £229 million. The 2% cut in spirits tax 2015 led to a 4% rise in spirits revenue, a £124 million increase. Karen Betts, Scotch Whisky Association chief executive, said: “Philip Hammond’s damaging 3.9% spirits duty hike has hit UK demand for Scotch and seen less money going to the Treasury. “The Chancellor should use his November Budget to Drop The Dram Duty and boost a great British success story. “Cutting tax would send a strong signal that the Government believes in a world-famous UK manufacturing industry which supports 40,000 jobs and plays a key role in Scotland’s economy.”

On that note I will say that I hope you have enjoyed the news from Scotland today,

Our look at Scotland today is of a glass of whisky, just trying to help with the million bottles.....

A Sincere Thank You for your company and Thank You for your likes and comments I love them and always try to reply, so please keep them coming, it's always good fun, As is my custom, I will go and get myself another mug of "Colombian" Coffee and wish you a safe Monday 16th October 2017 from my home on the southern coast of Spain, where the blue waters of the Alboran Sea washes the coast of Africa and Europe and the smell of the night blooming Jasmine and Honeysuckle fills the air…and a crazy old guy and his dog Bella go out for a walk at 4:00 am…on the streets of Estepona…

All good stuff....But remember it’s a dangerous world we live in

Be safe out there…

Robert McAngus

[mavwrekmarketing]

Image copyright Eleanor Church/Lark Rise Pictures

Image caption The Marine Conservation Society said North Sea cod stocks have recovered enough to be considered sustainable

North Sea cod is now sustainable and can be eaten with a “clear conscience”, a conservation body has said.

The fish has been considered under threat for more than a decade after stocks fell to 36,000 tonnes in 2006.

But the industry has agreed measures to help regenerate the population, including new nets and closing spawning areas to fishing.

The Marine Conservation Society (MCS) said it could now be sold with its “blue tick” label.

The label indicates that North Sea cod caught by Scottish and English boats is “sustainable and fully traceable”.

Cod stocks in the North Sea peaked at 270,000 tonnes in the 1970s. After the 2006 low, the fishing industry began work with the Scottish government and the EU Fisheries Council to agree a recovery plan.

The MCS said the announcement that cod was now sustainable was a “momentous achievement” for the industry and was the result of work of a coalition of fishing organisations, supermarkets, seafood brands and the industry body Seafish.

However, conservation body WWF has warned that historically, the population of North Sea cod remains at a low level.

The stocks have to be independently assessed before they can be given the MCS blue tick.

Image copyright Eleanor Church/Lark Rise Pictures

Image caption Skipper David Milne aboard MCS-certified Adorn. A range of conservation measures have been put in place to protect the cod stocks

Image copyright Eleanor Church/Lark Rise Pictures

Image caption Barry Reid, skipper of the Audacious mooring up at Peterhead in north-east Scotland

Cod is one of the UK’s most popular fish, with almost 70,000 tonnes eaten each year, but the MSC said a recent YouGov survey showed there was confusion about whether it was sustainable or not.

Toby Middleton, MCS programme director for the north-east Atlantic said: “Today’s certification marks the end of the cod confusion.

“If you can see the MCS label on your cod, you know that it has come from a sustainable source. By choosing fish with that label, you will be helping to protect stocks long into the future.”

He added: “Thanks to a collaborative, cross-industry effort, one of our most iconic fish has been brought back from the brink.

“Modified fishing gear, catch controls, well-managed fishing practices – all these steps have come together to revive a species that was in severe decline.”

Image copyright MCS

Image caption Cod is one of the UK’s most popular fish

As part of the plan to regenerate stocks, boats were allocated a certain number of days fishing which were linked to the conservation measures they signed up to.

The fishing industry is also able to close fishing areas at short notice to protect local populations and has developed a system of remote monitoring using CCTV cameras on board boats.

Mike Park, chairman of the Scottish Fisheries Sustainable Accreditation Group said: “This is a massive development for the catching sector and is a testament to the power of collective action.

“The years of commitment to rebuilding North Sea cod has shown that fishermen are responsible and can be trusted to deliver stable and sustainable stocks. The consumer can now eat home-caught cod with a clear conscience.”

Post-Brexit policy

However, the WWF has warned that the population levels of North Sea cod remained low compared with 50 years ago.

Lyndsey Dodds, head of UK marine policy at WWF said: “The recovery of cod in the North Sea reflects what’s possible if fishermen work together with fisheries managers, scientists and the wider industry to recover fish stocks.

“However, the amount of North Sea cod at breeding age is well below late 1960s levels and recovery remains fragile.

“If we’re to get North Sea cod back on British plates for good, it’s vital that we don’t lose focus on sustainably managing fish stocks and ensuring the protection of the marine wildlife and habitats as the UK develops its post-Brexit fisheries policy.

“Embracing new technology and installing cameras on the UK fleet would be a highly cost-effective and efficient way to help manage and monitor cod catches, as well as the range of other fish also caught by these boats.”

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