FRESH FISH FOR FITNESS & HEALTH
The Cornish Fishmonger has supplied Bath Rugby with fresh fish for their Premiership team and squad players for the past eight years.
Comments From Bath Rugby Head Chef, Jerry Quinn "Wing of St. Mawes, the Cornish Fishmonger supplies me with the fresh fish I need to help provide a high protein low fat diet for the squad here at Bath Rugby. My job is to deliver a balanced diet for the team, especially early in the week after Saturday games, when Omega-3 and Omega-6 oils are essential in helping to repair any tissue damage players may have sustained during play. Fresh fish is a high protein low fat food and is an essential ingredient in the teams' weekly diet".
"I call The Cornish Fishmonger on a Monday morning, select and order the fish required, depending on that day's landings. I am looking for fresh oily and white fish to include in our teams' menus; we choose from their daily recommendations and it's with me here in Bath early the next morning, I can't fault their service or fish quality."
Our own NHS recommends at least two portions of fresh fish every week.
Seafood is a good source of protein and contains many vitamins and minerals. Aim for at least two portions a week, including at least one portion of oily fish. Oily fish is high in omega-3 fats, which may help to prevent heart disease. You can choose from fresh, frozen and canned; but remember that canned and smoked fish can be high in salt. Oily fish include salmon, mackerel, trout, herring, fresh tuna, sardines and pilchards. Non-oily fish include haddock, plaice, coley, cod, tinned tuna, skate and hake. Anyone who regularly eats a lot of fish should try to choose as wide a variety as possible.