Eat Fish!
Scots are being encouraged to get hooked on eating fish as a way of boosting their health and supporting the economy.
A healthy, balanced diet should include least two portions of fish every week, but despite's Scotland international reputation for excellence in fishing, many Scots don't eat the portions recommended by experts.
The Scottish Government is working to highlight the benefits of eating more fish in partnership with representatives of the seafood industry including Seafish and Seafood Scotland.
Working closely with retailers, fishmongers and independent retailers, the Government will promote the health benefits of eating fish as well as giving a much needed boost to fishing and fish-farming sectors.
Fish is packed with protein and contains a range of vitamins and minerals. It is recommended people eat two portions of fish per week, one of which should be oil rich fish such as mackerel, salmon and trout.
Eating oily fish and seafood regularly can help to protect against coronary heart disease, while whitefish such as haddock and cod are very low in fat and calories.
Over 60 different species are landed around Scotland's 4,000 kilometres of coastline and Scotland's fishing industry is leading the way in sustainable practices.
There are many kinds of fish, such as mackerel, which offer good value for money and is easy to prepare. Frozen fish are just as healthy as fresh, making it more affordable to eat healthily despite the current economic climate.
Karen Galloway of Seafish believes people are unaware of the health benefits of eating fish.
"It's low in fat, high in protein and rich in Omega 3," she said. "It also has a high number of trace elements – the minerals that your body needs for optimum health – that are not available in other foods.
"We need to get the message across that it's not just about the price but also about the long-term health benefits."
For more information on buying and eating Scottish fish, including recipes, please visit www.scotland.gov.uk/eatmorefish
Healthy seafood recipe - Tikka monkfish kebabs
Ingredients
455g (1lb) monkfish fillets, skinned and cubed
2 x 15ml spoon (2 tablespoons) tikka curry paste
2 x 15ml spoon (2 tablespoons) natural yoghurt
1 green pepper, deseeded and cubed
Serves 4
NUTRITIONAL VALUES PER PORTION (APPROX) 237 Kilocalories;
26g Protein; 15g Fat; 2g Carbohydrate; 1g Fibre.
Method
Preheat the grill
Blend the tikka paste with the yoghurt. Thread the fish and pepper onto 4 short, soaked, wooden skewers. Brush generously with the tikka mix.
Cook under a moderate grill for 8-12 minutes, turning once and basting with any remaining tikka mix.
May be served with raita and lime wedges or pitta bread and a green salad.
You can find lots more tasty seafood recipes at http://www.seafish.org/plate/recipes.asp
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