Getting Kids Hooked on Fish

By Julie van Rosendaal on March 15, 2010

Getting kids hooked on fish can be tricky, but with these recipes, they’re sure to take the bait

When it comes to power food, fish hits the mother lode: white fish are very low in fat and calories and an excellent source of protein; oilier fish are full of omega-3 fatty acids DHA and EPA, which are essential for proper brain and nerve development and can help prevent heart disease. Fish also delivers vitamin D, selenium, iodine, magnesium, iron and copper. It’s a good thing for growing bodies, so long as you can get kids to eat it.

Like other intensely flavoured but good-for-you foods that tend to be rejected at the dinner table, introducing fish in small doses and incorporating it into dishes they already like can help your kids acquire a taste for it without having to go whole-hog. (Or whole halibut.)

For Michael Smith, undoubtedly one of Canada’s most well known chefs and ambassadors of Canadian cuisine, cooking with fish is a way of life. In his kitchen in PEI, near the studio where he tapes his latest show Chef at Home, Michael serves salmon and locally caught whitefish often. “We eat way more fish than meat, not just because it’s local but because it’s better for us! We are surrounded by families who appreciate the bounty of the ocean as much as they do the land. I mean, PEI is a giant farm floating in the waves, surrounded by sandy beaches!”

While Michael has made his reputation in restaurant kitchens and on programs such as The Inn Chef, Chef at Large and Chef Abroad, he’s obviously happiest at home, cooking for and with family and friends, sharing his passion for using locally sourced, unprocessed ingredients.

“As home cooks we can recognize that we have the opportunity to make a powerful choice that will profoundly affect the future health and prosperity of our families when we cook real food for them. We immediately become successful the moment we choose to cook our own food, to not give into the ruinous temptations of factory produced soul-less processed food in any form.”


Published March 2010

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