Recently, we in Britain have been horrified to learn of mislabelled meat. In the light of ‘Horsegate’, some people are turning to fish.
The National Health Service (NHS) says that it’s good for most people’s health to eat fish, including ‘oily’ fish. You can scroll down that NHS page to see which fish are classed as oily. Some of them don’t seem very oily in your mouth. They just happen to be delicious, whether served in oil or butter, or in a low-fat dish.
Several of the oily fish species that we eat here are trout. We eat the rainbow trout (Onchorynchus mykiss), a North American species which has been introduced here for aquaculture (fish farming). We also eat the native brown trout (Salmo trutta). Both O. mykiss and S. trutta are farmed in Britain. The British Trout Association (BTA) explains how trout farming is done. Seafood Source tells us about international standards for trout farming.
Here are some trout recipes. Trout is delicious. Also, you know what you’re eating. As David Bassett at BTA says, you simply cannot disguise what you get with a piece of trout.
On the other hand, some people like to eat ‘value-added’ fish products. Fish fingers, fish cakes, fish pies, that sort of thing. I’m one of those who like them. (In fact, I just like eating as you may have noticed.) Jason Holland at Seafood Business tells us that value-added growth is a welcome tonic for fish sales in Britain and elsewhere.
You can’t see what you’re eating in a value-added fish product. We’ve no evidence that anybody’s sneaking horse meat in there – it would be hard to hide the taste of red meat in a fish pie. Let’s hope there’s nothing else in there that shouldn’t be there. When the packaging says it’s cod, I want it to be cod.