27th June 2018
27th June 2018
Sankey’s Old Fish Market in The Pantiles has a variety of ingredients in-store to help you make show-stopping seafood dishes that are guaranteed to impress.
In this week’s blog, we highlight the benefits of seafood for your health and feature a fishy feast for you to make at home; Citrus-spiked Seabass.
As well as being incredibly tasty, fish has many health benefits. These include:
Seafood is known to be a great source of vitamins and minerals. These include B-complex vitamins, vitamin A and vitamin D. B-complex vitamins can help boost your metabolism, increase your energy levels and improve your concentration.
Vitamin A can protect your sight and the immune system. Vitamin D promotes healthy bones, encourages calcium absorption and can also help the immune system.
Seafood is low in saturated fats but high in protein, with an abundance of omega 3 fatty acids. These acids help heart health by reducing the risk of cardiovascular disease.
Eating seafood on a regular basis can ease arthritis. Omega 3 fatty acids have been shown to ease joints and reduce stiffness in limbs.
Those who eat seafood are less likely to suffer from age-related macular degeneration, a disease that can result in loss of vision. Seafood can boost your ability to see at night and will, in general, keep your eyes healthy.
Retaining moisture in your skin can be helped by eating seafood. The fatty acids in seafood protect the skin against UV rays from the sun and can also prevent the occurrence of acne.
Seafood may even lower the risk of developing diseases such as Alzheimer’s. Omega 3 fatty acids promote good brain growth in children and the long-term consumption of them can boost cognitive function.
Research has shown that eating seafood can decrease the risk of depression. By consuming omega 3 fatty acids people have noted a more positive outlook.
Why not try out this Citrus-spiked Seabass recipe via BBC Good Food? Perfect for cooking on the BBQ during these lazy, hazy days of summer.
Finely grate the zest of 1 of the oranges and add to the lemon zest. Mix with the olive oil, then drizzle over the fish and season. Cut the rest of the oranges into slices about 5mm thick.
When the coals are ashen, arrange the orange slices over the barbecue in groups the length of each fish. Char the orange slices on 1 side, then flip them over and lay the fish on top of them – this stops the fish sticking.
Barbecue the fish for 5-8 mins on each side (turning them carefully), or until the flesh flakes away easily when prodded.
While the fish is barbecuing (or beforehand), make the salad. Put the orange segments in a large bowl with the squeezed juice from the rest of the oranges and the lemon juice. Season and stir in the olive oil.
When the fish is cooked, toss the watercress in the orange dressing with the capers and olives. Serve the fish with the salad.
Head to Sankeys in The Pantiles to pick up your fish for this tasty dish.