These one day workshops, organised and tutored by Simon Cooper (see www.the courtofthesilverking.co.uk) and Mike Smylie, offer a detailed analysis of both the history of oily fish and its healthy benefits. The main focus of attention in the workshop is upon the herring and salmon fishery, probably the two most important fisheries in Britain up to 50 years ago. We discuss the importance of the fisheries to coastal and riparian dwellers, the ways in which the fish are caught and the impact of this fishing upon the environment. The talks are enhanced with photographs, slide-shows, exhibits and, sometimers, outside experts in the field. Whilst both fisheries have declined over the last half century in Britain, we look at recent improvements in the sustainability of stock and ways in which this improvement can continue. By understanding the history behind these two fisheries we firmly believe we can fit ourselves out to meet the continuing demands upon the natural resource that the oceans are.

During the workshop we shall also consider the cooking behind these fish. It's not much point understanding the fish but not knowing how to present it in an edible form. Various recipes will be discussed and tasty ways of preparing these fish experimented with though we will stress that we are not chefs or cooks and don't wish to be. We merely suggest what is possible. We shall, of course, also be studying the healthy side of oily fish which, in the main, means a brief understanding of the fatty acid Omega-3.

There's a huge amount of mis-information put out about Omega-3. A recent plethora of Alaskan pollock fish fingers have come onto the market which boast that they contain Omega-3. Now, whilst this might be so, that Omega-3 doesn't appear to come from the pollock. According to the Alaskan Seafood website, pollock has the same amount of Omega-3 than turbot which is about a third of that of their wild Alaskan salmon. Pollock's levels of Omega-3 are not high - not that much higher than cod in fact which is largely considered to be low in Omega-3. Whether they add Omega-3 products is not known though in some cases they say not. If it is then this leads on to what they add. Here the important factor is whether that Omega-3 comes from plant-based Omega-3 or from fish. Even so, remember it is just that - an added source.

There are three Omega-3 polyunsaturated fatty acids - alpha-linolenic acid or ALA, eicosapentaenoic acid or EPA and docosahexaenoic acid or DHA. Some plants such as flax contain only ALA whilst oily fish contain both EPA and DHA which the body needs but cannot manufacture. The trouble with the plant source is that the body finds it extremely difficult to convert ALA into EPA and almost impossible to convert ALA into DHA. DHA is the fatty acid needed for brain function and sight - the retina has the highest concentration of DHA in the body. This lack of ability to convert is thought to be caused by various factors - nationality, gender, and lifestyle - i.e. a bad diet, alcohol abuse, smoking, stress and overweight, much of which leads to an imbalance in the Omega-3 to 6 ratio.

Today's western diet consumes high amounts of linoleic acid, another type of polyunsaturated fatty acid often referred to as Omega-6. The optimum ratio of Omega-3 to 6 is 1:4 whereas the modern diet achieves a poor ratio of at least 1:10 and probably a lot more in many cases. This is because of the use of vegetable oils and trans-fats. These high levels also reduce the conversion of ALA to EPA.

Unfortuately there are many branded names in the food market which boldly advertise that they contain Omega-3 and 6, as if informing the public that they need to increase their intake of Omega-6. In most cases this is not so and a reduction in Omega-6 is what is needed alongside an increased in fish-based Omega-3 fatty acids. But that's the nature of many of today's food companies - they prefer to advertise their wares than speak truthfully about the impact of their foods. Slowly, though, the tide is turning against them as people are beginning to realise just how misleading their advertising is.

So, the moral to the story: when buying food that says it is enriched with Omega-3 be careful to read the labels to ensure that it comes from fish. Even then, with supplements being extracted from processed fish, it is often better to simply buy the fish. And avoid those foods advocating enrichment with Omega-6 or even -9, the latter having been shown as being largely irrelevant to the human body. Please note, though, that these are only suggestions and Kipperman takes no responsibility for any side-effects or problems associated with these suggestions. Moreover, it's worth mentioning that the Food Standards Agency advocates the eating of two portions of oily fish each week. Whilst there's no RDA (Recommended daily allowance) for Omega-3 the Scientific Advisory Committee (which advises the Food Standards Agency and the Department of Health) advocates a recommended daily intake (RDI) of 450mg a day, as part of a healthy lifestyle, which also equates to two portions of oily fish a week.

It's not just herring which are good suppliers of Omega-3. Wild salmon, mackerel, sardines and other pelagic fish are high in it. Eggs from chickens fed on an Omega-3 rich diet have a high concentration. In Crete, it was noticed many years ago how the inhabitants lived longer than many other Europeans and much of this was said to be from their eating of eggs from chickens that wander wild and eat 'purslane', a plant that grows everywhere and is high in ALA. It has been suggested that these eggs are high in EPA because chickens are able to convert this vegetable ALA to EPA much more efficiently than humans. However, a lot more research needs doing to confirm why those non-oily fish eating people survive on only vegetable sources. Is it because they are more aware of a healthy diet and lifestyle and thus are better converters of Omega-3 and hence do not require as much DHA as they do not lose it so readily? Or is it simply that a surplus of DHA in the brain make people think about their lifestyles and diets and allows their body to convert at a slightly faster rate?

Lastly, when conditions and venue allow, we will demonstrate the various fishing methods such as the drift-net for herring and river seining for salmon. Sustainable fishing methods, after all, are the corner-stones of achieving a fishing industry capable of surviving a time when stocks throughout the world are under extreme pressure and many are threatened with, not just a decline, but a total extinction.

© Mike Smylie - Kipperman. All rights reserved.
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