Jul 2012 - Issue 5 - National Federation of Fish Friers

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THE fish friers REVIEW Working with Stelios Theocharous of Fish and Chips Test/The Batter Company, Mark Drummond produced 10 samples for testing. This included a sample of homemade mushy peas, so the results could be combined together to produce results for fish and chips or fish, chips and mushy peas. All sample weights were recorded so we were able to produce both results per 100 grams and results for certain size meals. Please see the results of the testing below. Fish and Chips: Averages 6 oz. portion of fish with 10oz. chips 6 oz. portion of fish with 10 oz. chips and 4 oz. Mushy Peas 24 NFFF Nutritional Testing: The results are in! As previously reported in the Fish Friers Review, the NFFF recently conducted a series of nutritional tests using samples produced at the NFFF Training School in Leeds to get a full, fair and realistic picture of the nutritional content of the meals we produce. CALORIES FAT (Grams) Total Portion Average 998.8 52.3 Per 100g Average 212.7 11.1 CALORIES FAT (Grams) Total Portion Average 1086 52.9 Per 100g Average 187 9.2 Comparing Frying Mediums We produced the same fish and chips, using the portion size above, in 3 different frying mediums, Rape Seed Oil, Beef Dripping and Palm Fat (Frymax), to see how this affected fat and calorie content. FRYING MEDIUM CALORIES TOTAL FAT (Grams) SATURATED FAT (Grams) Rapeseed Oil Per portion 972 47.1 4.2 Per 100g 202 9.8 0.9 Beef Dripping Per portion 1028 56.6 30.9 Per 100g 216 11.9 6.5 Palm Fat (Frymax) Per portion 997 53.3 26.3 Per 100g 220 11.7 5.8 Summary: Palm Fat and Beef Dripping offer similar results, whereas Rapeseed Oil proved to be lower in calories and fat and much lower in saturated fat. It is worth pointing out the results for Rapeseed Oil were dependent on the oil being in a good condition. As a frying medium it breaks down more easily than the others and results from oil in poor condition would be very different. This is just one of the many reasons for good oil management.
Chips (Thickness) We tested 3 different thicknesses of chips (14mm x14mm, 14mm x 17mm and 17mm x 17mm) all fried in palm fat and also cooked one sample by blanching and one straight through to see if blanching affected the fat and calorie content. The results are per 100 grams. CHIP SIZE (mm) CALORIES FAT (Grams) 14 x 14 220 8.6 14 x 17 208 8.3 17 x 17 212 9.0 14 x 17 (blanched) 225 8.7 Summary: A chip cut to the size of 14 x 17mm proved to be the healthiest in term of having fewer calories and less fat. We expected a thicker chip cut to 17 x 17mm to be the healthiest but this came out with higher results. This can perhaps be explained by the requirement of a longer cooking time, meaning more time to absorb the fat, or it could be due to the fact that the 17 x 17mm chips were “ready chips” and the others freshly prepared in the training school that morning. Fish (Portion Sizes) We tested 3 different sizes of fish (4oz, 6oz and 10oz). The same batter was used for all samples and all the fish used was Icelandic FAS Cod. The results are per 100 grams. FISH SIZE (mm) CALORIES FAT (Grams) 4oz Cod 227 16.7 6oz Cod 240 17.3 10oz Cod 265 20.3 Summary: The results indicate that bigger fish contain more fat and calories per 100g, meaning that an accurate result cannot be obtained by simply testing one size of fish then applying to other sizes (i.e. testing a 4 oz fish and then multiplying by 2 to get results for an 8 oz fish) Chips (Portion Sizes) We fried chips cut to 14 x 17 mm in palm fat and then produced the nutritional values for various portion sizes commonly offered in fish and chip shops. PORTION OF CHIPS (oz) CALORIES FAT (Grams) 5oz 295 11.9 10oz 589 23.8 15oz 884 35.7 20oz 1177 47.5 25oz 1473 59.5 Summary: The portion size you sell has a huge impact on the total fat and calories your customers consume. However healthy the product is, if portion sizes are very large the customer will have consumed a high amount of fat and large number of calories. Overall Summary Fish and chips are less than 10% fat if properly cooked and an average sized portion is less than 1000 calories. Adding peas to the meal lowers fat and calories per 100 grams, but as peas contain approximately 100 calories per 100 grams, this increases the total calories consumed in the meal. Issue 5 July 2012 Rapeseed oil (when in optimum condition) produces the healthiest product, but breaks down more easily than other frying mediums. It is, however, a reasonable view that the customer expectation of taste is more important. The size of portion you serve is key to total calories and fat your customers consume. In our original article about nutritional testing in the FFR, Mark Drummond wrote that a large portion of Fish, Chips & Peas could be up to 1600 calories, and this resulted in complaints from several members saying it was an exaggeration. Our results show that a 10oz Fish, 15oz portion of Chips and 7oz Peas (not an exceptionally large portion in some places) actually contained 1846 calories. Our results also show that the proportion of fish/chips/peas in a meal has a big effect on the fat and calorie content, as the fried fish is higher in fat and calories than chips, and peas are almost fat free and less than half the calories per 100 grams of the chips. So for example a meal consisting of a 4oz fish, 10oz portion of chips and 7oz Peas would contain 1110 calories (186 calories per 100 grams), whereas a meal consisting of a 10oz fish, 7 oz portion of chips and 4oz peas would contain 1291 calories (217 calories per 100 grams), even though the total weight of both the meals were the same (21oz or 594 grams). Further tests would need to be done to establish if treating chips with preservatives effects nutritional content and also if pre-produced ready chips have different fat and calorie levels to those produced in a shop. For the full spread sheet of results please visit the NFFF website www.federationoffishfriers.co.uk NFFF MEMBER SPECIAL OFFER 15% DISCOUNT OFF FISH AND CHIP TESTING FOR CURRENT NFFF MEMBERS. PLEASE QUOTE MEMBERSHIP NUMBER AS REFERENCE. Please contact Stelios Theocharous to book your test now: - 084537115522 - stelios@fishandchipstest.co.uk www.fishandchipstest.co.uk 25
Page 1 and 2: Est. 1913 NATIONAL FEDERATION OF FI
Page 3 and 4: THE fish friers REVIEW Contents Poi
Page 5 and 6: News Bru-Island on pack promotion p
Page 7 and 8: DON’T MISS OUT 2 SAVE SA AAVVE E
Page 9 and 10: We don’t make ranges for everyone
Page 11 and 12: Produced from 60% Pork and fresh-fr
Page 13 and 14: THE ART OF BATTER But it’s not
Page 15: An example of this process is:- WHA
Page 18 and 19: THE fish friers REVIEW Cod Knows! T
Page 20 and 21: THE fish friers REVIEW Roland Geord
Page 22 and 23: THE fish friers REVIEW The birth of
Page 24 and 25: THE fish friers REVIEW 22 Quality A
Page 28 and 29: THE fish friers REVIEW Don’t be a
Page 30 and 31: THE fish friers REVIEW The Control
Page 32 and 33: THE fish friers REVIEW More than ju
Page 34 and 35: Shop Watch: OLYMPUS FISH AND CHIP R
Page 36 and 37: THE fish friers REVIEW 34 A Salutar
Page 38 and 39: Perhaps you want to sample vegetabl
Page 40 and 41: THE fish friers REVIEW Est. 1913 NA
Page 42: Shop Watch: THE FISH SHOP - KIPPAX,
Page 45 and 46: June/July NFFF activity round-up Ex
Page 47 and 48: SOLD SOLD SOLD SOLD SOLD SOLD TELEP
Page 49 and 50: Fish & Chip Takeaway Liskeard Freeh
Page 51 and 52: HELP SHAPE THE FUTURE OF THIS GREAT
Page 53 and 54: Federation Noticeboard Contact your
Page 55 and 56: Issue 7 Oct/Nov 2010

Jul 2012 - Issue 5 - National Federation of Fish Friers

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