Berlin, 24 November 2010 – Fish and seafood certainly appeal to the German palate. Last year per capita consumption was 15.7 kilograms (weight when caught), according to the Hamburg-based Fish Information Centre. This means that more fish and seafood was served and eaten than ever before. Diversity, flavour and the health advantages are the main reasons for including more fish in one’s diet. It is an indisputable fact that protein from fish is easy to digest and imposes less of a burden on the body than other sources of protein. The consumption of sea fish makes an important contribution to the supply of a vital trace element, iodine, and oily sea fish such as herring, salmon and mackerel also provide our bodies with valuable omega-3 fatty acids, which assist the effective functioning of many functions and can also help to protect the heart.
However, the main reasons for choosing fish and sea food are the wide range of different types that are available, and the many ways of preparing them for the table. This is also being demonstrated by the display entitled “Experiencing Fish” at the International Green Week Berlin from 21 to 30 January. The highlight is a tempting bed of ice with over 60 different varieties of fish, crustaceans and molluscs, which is always a major focus of attention for visitors to the Green Week. In addition to such well known species as herring, cod, pollock and plaice, they can also admire sea bream, sutchi catfish, zebrapleco and squid, as well as a selection of crabs, shrimps and shellfish from local waters and more exotic locations. Answers to questions about fish, crustaceans and molluscs will be provided by researchers from the Max Rubner Institute and the Federal Research Institute for Nutrition and Foodstuffs.
The largest fish finger ever seen at the Green Week will also be on show. Those who are interested can test their knowledge about fish fingers on Stand 101 in Hall 14.1. A new feature at the International Green Week 2011 is the internet database ”Fish Stocks Online“, which will be used to explain to visitors why, for example, they can eat cod and plaice with a clear conscience, and how they can organise their purchases of fish to ensure that enjoyment and sustainability are not mutually exclusive.
And for those who want to eat “vegetables” from the sea along with fish the Fish Information Centre stand is providing information about various types of seaweed that offer an entirely new world of flavours.
Daily cookery demonstrations will also be provided, where visitors can learn about various tasty fish dishes that can be prepared with very little effort, and the results can be sampled there and then.
Source: Messe Berlin GmbH
