Season 5, Ep 3 - Fish & Chips
·Nutritionists recommend eating
fish 2 or 3 fish times a week.
·Fish is an important source of
selenium and iodine, both of which tend
to be deficient in our diets. It’s also rich in protein, vitamins and omega 3.
·Omega 3 can lower the risk of
heart disease and depression.It is good
for joint health, and even help with studying for exams.
·To get the recommended amount
of Omega 3, you’d only have to have 2 servings a week of an oily fish like
salmon whereas you’d need to eat white fish every day to get enough.
·A recent study found you absorb
as much omega 3 from capsules as you do from fish.
·Fish and Chips are generally
made from local fish including Snapper, Tarakihi, Gurnard or Shark.They could also contain an imported catfish
from Vietnam called Basa.
·41% of all fish we consume is
imported, most of it from China, Thailand and Vietnam
Since they were first allowed into NZ in 2008, Basa catfish
imports from Vietnam have increased from 315,609 kilograms to 1,046,816
·3 years ago MPI (Ministry for
Primary Industries) tested 20 samples of Basa from Vietnam and one contained
traces of an unapproved antibiotic called gentian violet.
·Gentian violet is an
anti-fungal agent which has been linked to bladder cancer. Even though it’s not
approved for food production in NZ and many other countries, it’s not banned so
food can still legally contain up to 0.1mg/kg.
·Small amounts of gentian violet
such as was detected by MPI, may pass through the body before it has enough
time to accumulate and cause damage.
·MPI’s latest study showed
battered fish has the highest levels of mercury, at up to 0.48mg/kg which is
only just under their limit of 0.5mg/kg.
·Mercury is toxic and can be
lethal. It is also cumulative so small doses everyday will lead to a dose that
may kill you.
·New Zealanders eat about 7
million serves every week of hot chips.
·On average, 1 serving of fish
and chips contains almost 70 grams of fat which is the total daily allowance
for an adult in one meal.
·A survey last year found fat
content in chips ranged from 7% to 20% depending on where they were bought.
·In general crumbed fish is a
bit healthier with about half the fat content of battered. Also, grilled fish
has considerably less fat than battered.
·Fish should only be stored in
the fridge for 3 days. The colder its kept, the longer it lasts.In the freezer it can store for months.
·Smoking fish stops it from
going rancid and is the oldest known method of preserving food.
·There is a higher rate of
cancer in countries where people eat more smoked food, but you would have to
eat smoked fish every day for years for it to have a significant impact on your