Tradition and health on the holiday table – at least let’s eat fish at Christmas!

Why do we eat so little fish?

The reasons for low consumption include high price, difficult availability, fear of home processing, bones, the characteristic smell of fish, and concerns about water pollution. While in the European Union, consumers primarily focus on freshness and appearance, in Hungary, the price is the main factor influencing consumer decisions. Therefore, although dozens of fish recipes were still included in cookbooks in the 17th century, today fish is only served on the table in many families at Christmas, most often as fish soup or fried.

Fish is a healthy gift for Christmas

Fish contains easily digestible, high-quality protein, as well as valuable vitamins (A, D, B vitamins) and minerals (phosphorus, iodine, selenium, calcium). Omega-3 fatty acids (EPA and DHA) are particularly valuable, contributing to the health of the cardiovascular system, the proper functioning of the brain and vision, and the reduction of inflammatory processes. According to the Hungarian nutrition recommendation, the SMART PLATE®, we should eat at least one serving (15 dkg) of fish per week, if not at any other time, Christmas is the ideal time to take the first step towards this.

Practical advice for buying and preparing fish

Fresh fish has red gills, clear and convex eyes, and elastic meat. It is worth choosing fish from a controlled source. If you are not that keen on fish, choose from more neutral-tasting varieties, such as cod, flounder or tilapia. It also helps if you soak the slices in milk before using them, which takes away the characteristic, strong fish flavor, as does spicy sauce or lemon seasoning. It is also worth experimenting with canned fish, they are very good in salads and pasta. If you are not yet very experienced in cooking fish, start with the steamed version made in a baking bag, it is almost foolproof, and feel free to try new recipes in addition to traditional dishes, such as grilled or light sauce dishes.

Here are two inspiring recipes:

Fish cream (for 4 people)

Ingredients: 1 can of canned oily fish, 4 dkg margarine (light), 5 dkg (1 medium) onion, ½ lemon, 1 teaspoon mustard, salt, ground white pepper Preparation: Mash the oily fish with its juice with a fork, add the margarine, grated onion and mix until foamy. Season with lemon juice, mustard, ground white pepper and salt if necessary. Spread on toast and serve with seasonal vegetables.

Tuna with prunes (for 4 people)

Ingredients: 60 dkg tuna, 20 ml (2 tablespoons) olive oil, 10-12 dkg prunes, 1 dl sour cream (12%), 1 lemon, basil, thyme, white pepper, salt Preparation: Soak the washed prunes in lukewarm water. Salt the thawed, sliced ​​fish, sprinkle with lemon juice and let rest for an hour. Then, wrap 1-2 pitted prunes in each slice, and pin the slices together with a skewer and place them next to each other on a baking sheet greased with oil. Sprinkle with basil, thyme, freshly ground white pepper, and add the remaining plums. Pour the lightly salted sour cream flavored with grated lemon peel over the fish slices, cover with aluminum foil, and bake in a preheated oven for about 30 minutes. Serve with parsley potatoes or brown rice.

Eating fish at Christmas is not only a tradition, but a real gift to our health and Hungarian gastronomy. Let’s enrich the festive table and the new year with more delicious fish dishes and greater awareness of our meals – advises the National Association of Hungarian Dietitians.