Bord Bia highlights opportunities for Hake, Haddock & Whiting - three underutilised fish species "Fish - Surprisingly Simple" campaign provides advice to help consumers choose and cook fish.

Consumers are being encouraged to consider using more Hake, Whiting and Haddock - three underutilised white fish which are in abundance in Irish waters. Bord Bia research has shown that a lack of confidence in cooking fish is often a barrier to purchase and so the Fish - Surprisingly Simple campaign is providing tips for consumers to assist in choosing, storing and cooking fish as well as a range of tasty recipe ideas.

The Irish seafood sector is worth in excess of €753m of which €420m is exported. However, the fish market in Ireland is international, in part, due to the demand for species not available in Irish waters. According to Bord Bia, there is capacity to increase the market share of white fish like Hake, Haddock and Whiting, species readily available in Irish waters.

Teresa Brophy, Ireland Markets Manager, Bord Bia said "Our campaign aims to address consumers' barriers to purchasing fish by providing them with simple tips for buying fish and cooking it in interesting ways while also increasing the profile of underutilised species like Hake, Haddock and Whiting. Consumption of Hake has been a massive success story in Ireland in recent years. Six years ago, 90% of Hake caught in Ireland had to be exported but following an extensive marketing campaign over the last few years, 50% of it is now consumed in Ireland. There is huge capacity to similarly grow the market and appetite for Haddock and Whiting".

More than 75% of the Hake, Haddock and Whiting available to Irish consumers is caught by fishermen who are members of Responsible Irish Fish; a group dedicated to responsible fishing practices and an assurance of the quality of Irish fish. All members implement an Environmental Management System onboard and are working within a Bord Iascaigh Mhara (BIM) programme to deliver responsibly caught, quality assured seafood certified to recognised international standards.

Frank Fleming of Responsible Irish Fish said "Our member vessels implement a strict Environmental Management System which involves various conservation measures that are recognised as contributing to sustainability. The label allows consumers to have confidence in the origins of the seafood they are eating and comfort in the fact that it has been caught responsibly. Given the recent increase in quotas for haddock and whiting, there is an opportunity for consumers to access more responsibly caught seafood."

Bord Bia's Tips for Buying Fish:

Talk to your fishmonger, they are experts and will be able to advise you what fish is plentiful and value for money. Fish is very versatile and one type can easily be swapped for another in a recipe.

Choose whole fish with bright, prominent shining eyes, bright red or pink gills, distinct skin colour and above all a clean fresh ‘sea smell'.

Fillets should be translucent with no sign of discolouration.

Your fishmonger will be happy to bone, fillet or skin fish for you.

Get the fish into the fridge as soon as possible - remember it's highly perishable and must be kept cool.

Tips for Cooking Fish:
Fish is a very versatile food and can be cooked in many different ways. In most recipes a similar species can be substituted for another. Whiting, hake and haddock are good examples of this.

Fish cooks quickly so take care not to overcook.

When cooked, fish loses its translucent look and will flake easily.

A good rule of thumb is to allow 10 minutes per 2.5 cm of thickness when cooking fish. So to grill a hake fillet that is 2.5 cm at the thickest part, simply grill for 5 minutes, turn and continue to cook for another 5 minutes. Increase or reduce the cooking time as necessary depending on the thickness of a piece of fish.

Sample Recipe from an Bord Bia:

Haddock with Cider and Apple Sauce
The sauce can be made in advance, stored in the fridge and reheated when you are ready to use it.
Serves 4

Ingredients
4 Haddock fillets about 175g each, skinned and boned
Juice of half a lemon
100mls cider
2 small shallots, very finely chopped
2 sprigs of thyme
1 bay leaf
a little salt and black pepper
250mls chicken stock
4 tablesp. cream
2 dessert apples, cored and diced
1 tablesp. Dijon Style Mustard
1 tablesp. chopped chives or parsley
To Serve: Spinach and lightly sautéed potatoes

To Cook
Method
Preheat oven to Gas Mark 4, 180°C (350°F).

Combine the lemon juice, cider, shallots, 1 sprig of thyme, bay leaf and black pepper in a saucepan. Cook for 8-10 minutes until the liquid is syrupy. Add the chicken stock, cream and apples. Heat until it is simmering gently.

Allow to cook until the mixture is reduced by half. This will take about 10 minutes. Remove from the heat. Remove the sprig of thyme and bay leaf and discard. Purée the sauce until smooth. Then strain and return it to the saucepan. Stir in the Mustard and chives of parsley and tast for seasoning. Keep warm.

Meanwhile season the fish with a little salt and pepper and sprinkle over the remaining thyme leaves. Place the fish in a lightly oiled roasting thin. Cook in the preheated oven for about 10-12 minutes until it can be flaked easily with a fork.

Delicious served with the warm Cider and Apple Sauce, spinach and lightly sautéed potatoes.

Nutritional Content
Protein: 37g
Carbohydrates: 36g
Fat: 15g
Iron: 3.5mg
Energy: 433kcal

For further information on cooking, storing and freezing fish, and for a range of tasty Hake, Haddock and Whiting recipes visit: www.bordbia.ie/fish.