Food in Abundzmæ
49
there are relatively abundant supplies of coley (saithe), a sh related
to it. The trouble is that British people think of only a few species of
familiar sh, such as cod, haddock and plaice, when buying, and
tendto ignore other types like coley and redsh. To make matters
worse, the low demand for these other sh does not encourage the
same marketing care as the more valued species receive, so‘ that they
.
do not arrive in the shops looking as fresh as they might. And yet the
British White Fish Authority has found during trialscarried out at
schools and industrial canteens that, properly cared for, coley and
redsh are quite acceptable. In fact some schools continued to serve
redsh after the trials had ended.
,_
.
‘
‘The White FishAuthori‘cy has been especially active in promoting
the increased consumption of sh, particularly those species not
normally eaten in Britain, and has developed awhole range of noVel
products using mainly coley, redsh and dogsh. These are a few
examples taken from one of the Authority’sbulletins: ying m'u‘sage
—‘similar in taste and appearance to the usual pork sausage’; slicing '
sausage—‘reproduces some of the characteristics of '
such "meat
products as polony,etc., which are sliced cold and consumed cold’;
frankzrærs—‘smoked, skinless sausage’; and sh
similar to products made from shrimps and prawns which are sold
in some restaurants’. The demand for these unusual items has been
subject to market research and on the Whole the results were
favourable, With crisps the most successful and the slicing
the least so. The results of these trials, together with recipes and
specications for their
have now beenpassed
mercialfood—manufacturing companies.
,
:
=
:
—
The value of novel productsCapable of
more
convÏentional ones will undoubtedly grow not only—in
countries where shortages :of meat may put an impossiblezp‘remium
on other high—grade protein foods; But:nomatter how manufatctürers
"
choose to disgùise sh products to «promote otherwise -îpoorly
utilized sh,this can neverbe an excuse to run down
?for more prized types of sh such as tufb0t, halibutarïdDover sole.
And if the‘present heavily—ÎeXploit‘ed grounds
be maintained
in a highly produCtive state they must be
'and contrôlle'd
far mené rigidly than hithert0.
‘
,
:
_
“
_
"
»
…
One noteWorthy example of how a shery can be kept in aviable
state over an extended period of time is provided by the Canadian
and:Americàn one
for halibut in the Eastern PaCic:…This joint
49
there are relatively abundant supplies of coley (saithe), a sh related
to it. The trouble is that British people think of only a few species of
familiar sh, such as cod, haddock and plaice, when buying, and
tendto ignore other types like coley and redsh. To make matters
worse, the low demand for these other sh does not encourage the
same marketing care as the more valued species receive, so‘ that they
.
do not arrive in the shops looking as fresh as they might. And yet the
British White Fish Authority has found during trialscarried out at
schools and industrial canteens that, properly cared for, coley and
redsh are quite acceptable. In fact some schools continued to serve
redsh after the trials had ended.
,_
.
‘
‘The White FishAuthori‘cy has been especially active in promoting
the increased consumption of sh, particularly those species not
normally eaten in Britain, and has developed awhole range of noVel
products using mainly coley, redsh and dogsh. These are a few
examples taken from one of the Authority’sbulletins: ying m'u‘sage
—‘similar in taste and appearance to the usual pork sausage’; slicing '
sausage—‘reproduces some of the characteristics of '
such "meat
products as polony,etc., which are sliced cold and consumed cold’;
frankzrærs—‘smoked, skinless sausage’; and sh
similar to products made from shrimps and prawns which are sold
in some restaurants’. The demand for these unusual items has been
subject to market research and on the Whole the results were
favourable, With crisps the most successful and the slicing
the least so. The results of these trials, together with recipes and
specications for their
have now beenpassed
mercialfood—manufacturing companies.
,
:
=
:
—
The value of novel productsCapable of
more
convÏentional ones will undoubtedly grow not only—in
countries where shortages :of meat may put an impossiblezp‘remium
on other high—grade protein foods; But:nomatter how manufatctürers
"
choose to disgùise sh products to «promote otherwise -îpoorly
utilized sh,this can neverbe an excuse to run down
?for more prized types of sh such as tufb0t, halibutarïdDover sole.
And if the‘present heavily—ÎeXploit‘ed grounds
be maintained
in a highly produCtive state they must be
'and contrôlle'd
far mené rigidly than hithert0.
‘
,
:
_
“
_
"
»
…
One noteWorthy example of how a shery can be kept in aviable
state over an extended period of time is provided by the Canadian
and:Americàn one
for halibut in the Eastern PaCic:…This joint