As a consequence of the development of trawl fishing during the second half of the 19th century, fish and chips became the standard meal among the working classes giving origin to the modern fish-and-chips shops throughout the UK (the chippy Eng. slang). Even during WW2 fish and chips was one of the few foods not subject to rationing.
I still remember my teens when I looked forward to my fish and chips wrapped in newspaper after the pictures with friends every Saturday night.
Unfortunately there would seem to be a price to pay even for the simplest of pleasures. On the 11th June 2015, the Daily Express published an article entitled Danger in weekly fish and chips. The article states that, according to research, eating fried fish and chips just once a week is a serious threat to health because it was revealed that frying fish in fat increases the risk of heart failure by almost 50 per cent.
On the 16th June 2015, The Mail Online published a similar article stating that: One portion of fish and chips a week could increase your risk of heart attack by 50% following a study that analysed the diet of 84,493 women aged between 50 and 79 over eight years. Similar articles have appeared in other dailies including the Telegraph.
I like my fish and chips but I do not think I will tempt fate. On the other hand investigating health experts also found that when fish is baked or grilled it can lead to a 30 per cent reduction in the chances of suffering heart failure.
In conclusion I will now make the most of the Mediterranean Sea that provides a great variety of savoury fish that can be grilled or baked or even barbecued but not fried.
Fish and Chips? Perhaps once a month?