FOOD GARDENING
TEXT^Alice^Spenser-HiggsS
pring is in the air, and with it the
desire for a lighter, healthier way
of eating. Comfort food gives
way to carefree food, and that means
fish is back on the menu.
Fish is one of the healthiest foods
we can eat. It’s quick to prepare and
is packed with important nutrients
(protein, vitamins and minerals).
Fatty varieties are particularly rich
in omega-3 fatty acids and vitamin
D. What’s more, research has found
that these minerals and vitamins may
reduce the risk of heart attacks and
strokes, boost brain development
and health, may reduce several
autoimmune conditions and generally
increase our feeling of well being.
Our extensive coastline yields
a huge variety of fish. Besides the
popular deep-sea hake and kingklip
there are angelfish, dorado, kabeljou,
monkfish, yellowtail and Cape dory, to
name a few.
There would be many more, but
overfishing and exploitation has
endangered many fish, which are
now on the Red List, compiled by
the Southern African Sustainable
Seafood Initiative (SASSI). These
include crayfish (a recent addition),
stumpnose, cape salmon, east coast
rock lobster, west coast steenbras,
galjoen and musselcracker. None of
these should be bought or ordered in
restaurants.
Herbs that complement fish
have a distinctive flavour that if used
sparingly enhances the delicate
flavour of the fish and combines well
with lemon juice or zest (another
essential flavouring ingredient for
for fish).