FISH - FOOD FOR THE MIND

 

It is well recorded that fish is good for the brain, and that omega-3 fatty acids, found especially in oily fish, are particularly beneficial for improving memory. A recent study has also found that children who ate fish at least once a week scored 4.8 points higher in IQ tests than those who seldom ate fish.  

Despite being a committed carnivore, in recent years I have found that I have been eating more and more fish, especially as we have a local fishmonger that arrives once a week with spanking fresh fish from Brixham. I am afraid that supermarket offerings just do not do it for me. I load up on all of my favourite things, and for the following few days my diet consists almost entirely of fish; undyed smoked haddock, kippers, plaice, skate, crab, smoked salmon, and saltwater shrimp. As a rule, I prefer my fish to have the bone in; no fillets for me. 

Being shielded at home, and going through books at a rate of knots, it seemed natural to turn my attention to some of my favourite fish and the stories behind them. 

I have read somewhere that repetitively thinking about, and imagining, eating certain foods will reduce your appetite for them. In my case this proves not to be true. 

The Last Hunters: The Crab Fishermen of Cromer, Candy Whittome 

I have always preferred crab to lobster, and for my money you would be hard pressed to beat those from Cromer in North Norfolk. This book pays a fitting tribute to the crab fishermen of Cromer. Whilst the stunning photographs and descriptions of those interviewed are filled with warmth and affection, what makes this book special are the tales of triumph and catastrophe; long days spent on rough seas, tragic accidents, and celebratory homecomings with a full catch. This compelling portrait of one of the last surviving fishing communities in Britain tells the stories of these fishermen and their families in their own words, and a way of life that is in tune with the environment, reliant on skill, resilience, and sheer willpower.   

It was Better than Working - Memoirs of a Morecambe Bay Fisherman, Jack Manning 

One of passions is good old-fashioned potted shrimp, made with the tiny, tiny, little grey shrimp from Morecombe Bay. Nowadays, I am much too lazy to peel them myself, preferring to buy them ready shelled to make my own potted shrimp. They are so full of flavour, unlike the whopping great king-sized prawns, usually brought in from the far East, seem to be so popular. This is a comprehensive thought-provoking record of hard graft in an unhospitable environment, written by a fourth generation Morecambe Bay fisherman. 

It is a highly readable anecdotal account of family and friendship in a tight knit community, bringing to life a bygone era. The book is packed with beautiful photographs and illustrations of Cumbria and includes sections on different types of fishing, shrimping, and cockling, and local brass bands. 

Consider the Oyster, M F K Fisher 

Adored by many of our foodie celebrities, Fisher is also one of my favourite foodie authors. It took me a long time to learn to love oysters, and even now I tend to prefer them cooked.  Here, Fisher pays tribute to the hidden mysteries of the oyster, and of the pearls sometimes found therein. Given their association with luxury, it is hard to believe that oysters were once poor man’s food. She describes them in all their glory; in stews and soups, roasted, baked, fried, prepared à la Rockefeller, or au naturel.  

Delving into the 'dreadful but exciting' life of the oyster, as she describes each dish, we live through Fisher’s initiation into the 'strange cold succulence' of raw oysters as a young woman in Marseille and Dijon, exploring their aphrodisiac properties, and other less desirable effects. 

Herring: A History of the Silver Darlings, Mike Smylie 

Given my love of kippers, it is natural that I should turn my attention to herring. Inexplicably linked to the history of commercial fishing, herring have been commercially caught in our waters for centuries. Its key role in the lives of our coastal populations, where at one time tens of thousands were employed in their catching, processing and sale, cannot be underestimated. From Stornoway to Penzance, the author considers the unique lives of the communities who lived for these ‘silver darlings’, which enabled many coastal towns to prosper.   

With a wealth of illustrations, this captivating book reveals the little-known history of the herring, along with giving a number of mouth-watering recipes to try. 

Salmon Fishing in the Yemen, Paul Torday 

I just loved this tale of fly-fishing and political spin that was made into a film starring Ewan McGregor and Emily Blunt. It is the story of a fisheries scientist who finds himself unwittingly involved in a project to bring salmon fishing to Yemen. It is a light-hearted feel-good story of political intrigue about the transforming power of faith and love. 

Desert Island Dishes, The Maldon Salt Company 

Just a little diversion here, as of course sea salt does come from….. the sea. If it is good enough for HM the Queen, then it is good enough for me. This company, which is coming up to its 140^th anniversary, asked some of the world’s top chefs, to share their favourite recipe; their ‘Desert Island’ dish. From simple suppers to complex dinner party crowd pleasers, the resulting book includes recipes from more than 60 chefs, including Gary Rhodes, Albert Roux, Rick Stein and Paul Heathcote. Each recipe highlights Britain’s exceptional cooking talent in celebration of one of our best-loved and finest ingredients, Maldon sea salt.