Out & About Winter 2018

FOOD & DRINK - SIMON RHODES

Enjoy the fruits of the sea After giving a talk at a local school, SIMON RHODES encourages us to introduce more fish into our diet and recommends swordfish as an easy and tasty fish to serve to the family

L ast week I attended a local junior school and 14-year-olds. It soon became apparent that their knowledge of fish was somewhat limited. I’ll admit that I was quite shocked that when I held up a mackerel and asked if they knew what it was, I was met with complete silence. It occurred to me that, typically, the concept of identifying a mackerel to a 14-year-old is the equivalent of asking them to identify an old-fashioned phone box. It would seem as though fish has entered into the ‘do you remember years ago’ department. These children tasted sashimi tuna and salmon, smoked salmon, pan fried sea bass fillets, moules marinière and paella. The response was amazing – in short they loved it. The idea of eating different kinds of fish and shellfish was like a whole new world to them, which I found to be rather sad. I know that we have lost our way a bit with convenience foods and fast foods, but as a nation surrounded by the sea and the best seafood in the world surely we must change our ways and eat more of what is on our doorstep. What about rabbit, deer, game, artisan cheeses, local wines and beers? These should all be more readily available and promoted by our supermarket society. Now would be a great time to embrace a culture that has been long forgotten by revering our food and where it comes from. The idea of introducing fish into our diet a couple of times a week is a bit alien to the majority of us – so maybe we need to start somewhere. A good fish to initially get people interested in the underwater sea creatures is swordfish. Ok, I admit it is not local, however,with its similarities to chicken in taste and its firm steak-like texture we could be on to a winner encouraging people to enter the mysterious world of fish. So, next time your out shopping, why not visit the fish counter and give it a go. conducted a talk and cooking demonstration on fish and shellfish to a group of eager and inquisitive

Swordfish is a member of the tuna family. They are a large, robust fish distinguished by their very long, pointed snout, from which they take their name. They can grow quite large, weighing as much as 100 kilograms.

RECIPE

How do we cook a swordfish steak? For many years I advocated the best way was on a griddle pan. However, a couple of months ago I tried it under the grill and found the taste to be a little more satisfying. Basically spray some oil on one side of the steak or brush one side with olive oil and place under a hot grill for about 10-12 minutes, depending on the thickness of the steak. Let the top of the steak colour to a golden brown and cook through without turning it over. I found the contrast of the sweet caramelised side worked well with the delicate meat. Accompany the steak with a simple lime salsa by finely chopping tomatoes, bell peppers, onions, and combining this with a little soy sauce, a sprinkle of paprika, salt and pepper and a squeeze of lime. Maybe in a world of fast food this could be THE original fast food.

Simon Rhodes owns: The Lobster Pot Fishmongers. Cobbs Farmshop, Bath Road, Hungerford, Berkshire RG17 0SP Telephone: 01488 686770

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