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WHAT ARE YOU EATING?

What Are You Eating? Photography by Ruth Medjber www.ruthlessimagery.com Image Name: What Are You Eating? Photography by Ruth Medjber www.ruthlessimagery.com
What Are You Eating? Photography by Ruth Medjber www.ruthlessimagery.com Image Name: What Are You Eating? Photography by Ruth Medjber www.ruthlessimagery.com
What Are You Eating? Photography by Ruth Medjber www.ruthlessimagery.com Image Name: What Are You Eating? Photography by Ruth Medjber www.ruthlessimagery.com
What Are You Eating? presenters Philip Boucher-Hayes and chef Hilary O Hagan. Photography by Ruth Medjber Image Name: What Are You Eating? presenters Philip Boucher-Hayes and chef Hilary O Hagan. Photography by Ruth Medjber
What Are You Eating? presenters Philip Boucher-Hayes and chef Hilary O Hagan. Photography by Ruth Medjber Image Name: What Are You Eating? presenters Philip Boucher-Hayes and chef Hilary O Hagan. Photography by Ruth Medjber
What Are You Eating? presenters Philip Boucher-Hayes and chef Hilary O Hagan. Photography by Ruth Medjber Image Name: What Are You Eating? presenters Philip Boucher-Hayes and chef Hilary O Hagan. Photography by Ruth Medjber

Episode 2 Fish

For an island nation surrounded by fish-laden seas we Irish eat very little fish with the average weekly spend coming in around 84 cent per person. But why is this? Presenter Philip Boucher-Hayes explores our problem with fish: is it the look of it, the smell of it, the bones, its association with fasting and penance, or our fear of preparing and cooking it properly?

One man who’s striking a blow for fish is restaurateur and fish wholesaler Niall Sabongi who tells Philip why he thinks Hawaiian specialty, the pokè bowl, should become the new chicken fillet roll. Dietitian Aveen Bannon explains the nutritional benefits of fish both as a protein and as a source of Omega 3.  Food writer John McKenna carries out a survey of supermarket fish to find out how much of it is Irish while a trawlerman and two owners of indigenous fish businesses talk about the hard sell.

In the kitchen, chef Hilary O’Hagan-Brennan compares commercial formed and frozen breaded fish fillets with her own home-prepared version while in the food lab, Philip finds out just which fish is best for health-giving Omega 3s. Newer on the seafood scene are snail and slugs – the marine kind – and Philip travels to Galway to meet Californian marine biologist Cindy O’Brien and sample these strange and exotic foodstuffs.