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To: Snowshoe who wrote (24698)	10/29/2002 5:19:34 PM
From: maceng2	Read Replies (2) \| Respond to of 74559

fish n'chips. They will need to ban fishing for about 20 yrs I think. Same as the Newfoundland Banks off the East Coast USA and Canada. The trouble is the whole food chain has been ripped off the bottom of the sea bed, and just that takes about 10 years to replace itself. I have relatives in the fishing trade. On the right boats they can make a fortune. Just the shell fish and prawns are left and they are going quickly. The work is unbelievably hard and dangerous. I once came across a boat that was temporarily resting from bad weather after a 4 day stint. The skipper was sleeping, while the crew were sorting the catch. It was at night in the rain. That was their "rest"! They finished about daybreak, the wind was down, and out they went again.... You still will be able to buy "fish and chips" but the fish will probably come from Iceland. Thank god we lost the "cod war" or that place would have been strip mined too. The quality of "fish and chips" varies. Some places are wonderful. Freshly cooked in clean oil, it's as good as anything. The Kiwis are into the science end of "fish and chip" technology. Some findings from Auckland University researchers ananova.com I concur with the superiority of a beer batter... ======================================================== Beer batter 'can cut fish and chips fat levels' Researchers say a recipe using beer to make fish and chip batter can reduce fat absorption by almost 40%. The English recipe using one cup of beer for each cup of flour, absorbed less frying fat and kept the fillets more moist. The findings come in a paper from Auckland University researchers. The best fat-lowering method is to cook the fish in beer batter at 180 degrees Celsius (356 F) for six minutes, then bang the frying basket at least twice before draining for at least 20 seconds. Chemistry professor Charmian O'Connor said: "We suggest that this procedure be adopted in takeaway outlets and restaurants." The academics tested two commercial batters against three homemade recipes, frying fillets of Hoki, a fish found only in the Southern Hemisphere and abundant around New Zealand. The fat content of Hoki pieces in the old English beer batter was nearly 40 per cent lower than on fillets fried with commercial batter under identical conditions, the researchers found. They said the five per cent alcohol content of the beer could have caused the beer batter to dry more quickly during cooking. This produced a hardening layer on the surface which reduced moisture loss and fat absorption. She said New Zealand's "chippie" operators, whose take-out fish and chips are colloquially known as "greasies," are "generally reluctant" to bang the frying baskets in case it damages the fryer. The research also revealed high frying temperatures and long frying times (seven minutes) boost the amount of fat absorbed by the fish batter