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Not eating enough fish? Jamie Oliver has the answer.

Jamie Oliver is on a mission to curve Aussie behavior with a new frozen fish range that uses 100% sustainable Alaska Pollock fillet and is tasty, quick and easy, allowing no excuses to miss out on our weekly quota.

According to the research, the main reason that Aussies are not eating fish so frequently is because it is deemed too expensive, followed by almost 1 in 5 who are not confident in how to cook it properly.

Independent Dietitian, Milena Katz agrees and says fish is an essential part of a healthy, balanced diet.

Incorporating more fish into your diet is simple! Just follow Milena’s easy tips.

1. Purchase three frozen or fresh fish on the weekend during the weekly shop and plan to eat it on Monday, Tuesday and Thursday.

2. Create a weekly or fortnightly meal planner for the family and include fish meals regularly.

3. Learn to make a handful of easy, tasty fish meals that everyone in the household can enjoy using fresh and frozen products.

Many still underestimate the importance of fish for a healthy mind and body. Here are the facts:

1. The Heart Foundation suggests we eat fish 2-3 times per week. This is because it contains omega-3 fats which help to maintain good general health and reduces the risk of heart disease and strokes. Fish is a source of protein and contains essential micronutrients such as iodine and zinc.

2. A healthy serve of fish is 150g of oily fish, and at 2-3 times a week to ensure you are consuming the right amount of omega-3 fats.

3. Fish is essential for a healthy mind and body; however many Australian’s aren’t eating fish as it is an area where people are really nervous. They are either over cooking it, under cook it or get frustrated with the bones. For busy people, especially mums on the go, frozen fish is a great option to ensure you and your family are eating enough fish

Jamie Oliver’s top tip for sprucing up your fish meals:

“Why not turn your buttie into a proper sanga, by spreading 1 tbsp of good quality tartare sauce over two slices of wholegrain bread and placing 3 freshly cooked fish fingers on top of one slice. Sprinkle half a grated beetroot over the top of the fish fingers, a squeeze of lemon juice and a small handful of snipped salad cress, finished off with a pinch of freshly ground black pepper and topped with the other slice of bread.”


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