Is There A Problem With Fish?

Some people really have a problem with fish.  Of course an allergy problem is one thing and can't be helped; this kind of problem is usually caused by shellfish and the effects can range from a mild rash or sensation of nausea right up to a life threatening condition.  Indeed it can often be extremely dangerous for the sufferer especially if they are not aware that they are allergic.

The other sort of problem is possibly more common and is to do with fish itself, the taste, the smell and most of all the bones.  This is a shame really as fish is a good source of protein and in addition oily fish are rich in vitamins A and D and Omega 3. 

Fish as food roughly divides into categories, sea and freshwater, white and oily, with some crossover between the groups.  Shellfish don't fit into any of these and are classified separately.  With the exception of salmon and trout most of the fish usually found in the shops, especially pre-packed, are saltwater varieties and the popularity of some species, cod for example, has led to overfishing and worries about sustainability.

Another problem people have with fish is how to cook it.  Although it is just as easy to cook as meat it requires a lighter touch and if you are starting from the beginning with a whole fish or a piece with skin and bones still attached there is quite a lot of preparation to be done first.

Fortunately supermarkets and food manufacturers have come to our rescue and most varieties of popular fish are now available either packaged with sauce or a coating and ready to cook or pre-prepared for our own recipes.

One of the easiest of fish dishes to prepare and eat is fish pie and it has the advantage of being suitable for all ages.  The other advantage of this is that it can be made in advance and frozen and just heated up when it is needed.  Just be sure it is really hot right the way through before serving.

 It is best made with firm white fish, poached gently in water (take off the skin and remove the bones if any), combined with a veloute sauce and topped with potato, sliced or mashed, or sliced tomatoes.  You can add chopped hardboiled egg, spinach, mushrooms or prawns if you like. 

The sauce is made by adding the cooking water to a roux of butter and flour and stirring until it has thickened.  You then adjust the seasoning and add a little cream if you wish.  Alternatively use a cornflour paste instead of the roux.