Penninghame House Cooking School joins forces with Ferry Fish to encourage more people to choose fish.
Local fishmonger Wyllie McCulloch will be joining the Penninghame Team for their ‘Fish Night’ cooking classes in the new cooking school at Penninghame House.
Wyllie will be talking to the class about what to look for when buying fish, explaining what are sustainable fish stocks, and what choice of fish to make. He will demonstrate how to fillet a fish and how to make a fish stock.
Penninghame’s chefs will then teach the class how to turn Wyllie’s fresh fish into delicious dishes.
Studies show that eating fish at least once a week, especially cold-water species high in omega-3 fatty acids, reduces the risk of heart problems dramatically. Overfishing, global warming and dwindling natural resources may have dampened your appetite for fish, but you can still eat fish and be environmentally conscious by sticking with sustainable fish. Wyllie and Linda at Ferry Fish are particular about the fish they source – always trying where possible to use local, seasonal and sustainable produce.
Fish is a “superfood”. Packed with vitamins and minerals, and a major source of omega-3 fatty acids, fish can help to protect against a range of diseases, from cancer to heart disease, depression to arthritis.
Marie Butler, founder of Penninghame House, is eager to promote healthy cooking and eating not only regionally but also nationally. “I am delighted that Wyllie is joining us to encourage more people to eat fish. Often people are put off eating fish by not really knowing what to do with them or how to cook them. By offering our Fish Night classes we can teach how to choose the best fish, how to fillet it and then how to turn it into a really tasty health dish.”
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