FISH AS FOOD

Wairarapa Times-Age, 10 May 1940, Page 6

FISH AS FOOD

VALUABLE TO MAN

A FAMOUS FALLACY.

FACTS ABOUT CERTAIN DISHES.

When the distinguished chemist. Jacob M. Moleschott, uttered his oftrepeated aphorism—“No thought without phosphorus” —there was immediate acceptance in many quarters of the dictum that life could be interpreted in terms of chemistry, writes Dr Irving Cutter in the “Chicago Tribune.” Here was the vital element, the basic substance that activated all mental processes. But the saying was based upon superficial observations. While brain cells contain phosphorus, this constituent is no more potent than nitrogen, carbon, hydrogen, or a score of others. Of course, there was an immediate boom in the fish industry when it was pointed out that the denizens of our streams, lakes, and oceans yielded a fair amount of this material. Not yet have we recovered from the popular but erroneous conception that fish is a “brain food” furnishing everything needed to convert a dull individual into a brilliant one. Another common delusion which should be dispelled is that milk, or cream should never be ingested when fish is served. The fact is that butter, cream, and all dairy products may be employed in the preparation of tasty meals. Additional fat brings out the characteristic flavour and may be an added source of nourishment, especially with children and invalids, Creamed dishes of all sorts are wholesome. AN EXCELLENT SOURCE. Yes, fish is one of the best sources of nutriment that we possess. With many varieties there is little waste, and while not so rich in nitrogen as meat, nevertheless it supplies ’more gelatine and fewer of the ingredients that predispose to gout. On the whole, it is easily digested, although something depends upon the percentage of fat. If one has trouble with salmon because of its higher ratio of oil, cod and haddock may be utilised without difficulty. But cooking is important and baking or steaming is greatly preferred to frying. This latter procedure exposes the surface to a very high temperature and the article may appear to be done through long before it actually is. Deep fat, however, may be used, but the surplus cottonseed or olive oil should be allowed to drain away and not soak into the flakes.

Minerals, as we know, are essential to the normal behaviour of the body. lodine is one of the most indispensable. and all sea foods have a full measure of it. Furthermore, there is also a substantial proportion of calcium, sulphur, potassium and evtn iron.

From the standpoint of economy much will depend upon the. proximity to the markets. Cod, haddock, and herring are relatively cheap —that is, when one figures up the calories. In regions remote from the sea coast and where iced shipments are not available, canned salmon offers a goodly bit of nutriment for the sum expended.

Lobster and crab meat may disturb delicate stomachs because the fibres are coarse. Lobsters should be boiled at least 45 minutes. The reason is that the intestine of this crustacean may harbour disease-producing germs and, in order to ensure their destruction, the preparation period should be at least three-fourths of an hour. Many housewives have learned the trick of resorting to vinegar, which aids in pre-digesting tire muscles.

While oysters contain a high percentage of water, nevertheless the solid parts are quite valuable because of their protein and starch (in the form of glycogen). Here cooking tends to toughen the fibres, hence bivalves are frequently taken raw. as they are more digestble. But one would require to consume a generous quantity to provide a square meal of. say.' 800 calorics.

Clams, mussels, and scallops—delectable as the}' are —can scarcely be regarded as having much food value. However, if oily dressings or sauces arc used, one may make a fairly substantial snack.

Many of us include some representative of the finny tribe in the menu at least once a week. So far as health is concerned, this is of real benefit, as little effort is required on the part of tile digestive machinery.