Why you should be a Fishy Business
Public health consensus suggests that the Irish diet could be richer in fish, particularly so given our island nation status. Evidence that oily fish consumption is linked to lowering blood pressure and reducing arterial plaque build-up supports a national recommendation that we eat at least two portions of fish a week, one of which should be oily. Oily fish, such as salmon, trout, mackerel and herring, are excellent sources of protein, vitamin D, selenium and omega-3 fatty acids (unsaturated fats crucial for brain and eye development and overall bodily function).
Boost fish sales on your menu by;
- using a variety of fish, with preference to in-season species, thereby ensuring sustainability and reduced costs
- retaining its label as a healthy choice - cook the fish by steaming, baking or grilling to avoid the added fat that can occur from frying
- substituting beef, pork or poultry menu items with fish-based alternatives such as fish pies, fish burgers, fish soups, fish sandwiches, fish salads, etc.
- offering sushi-style starters as an attractive alternative to traditional options
- contracting professional menu nutritional analysis and labelling services such as healthpro Menu Mentoring® to showcase the nutrient composition of your menu offerings
Increased consumer health awareness and a demand for nutritious food represents a growing market sector. healthpro Menu Mentoring®, led by our team of nutrition and dietetic experts, is helping a diverse range of Irish food businesses to benefit from this increasing demographic. Grow your market share by contacting us on +35386 4119222 or emailing email@example.com
Published on 11 October 2017 | Back to October Articles