Coastal resorts attract crowds of tourists on hot days. People from all over Poland come to the cities on the Baltic Sea to enjoy the sandy beaches, the wonderful sea, but also to eat freshly caught fish. However, is it possible?
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In the restaurant where I worked in the season, the customer’s table most often received defrosted fish, because in the season it is difficult to find fresh fish – says Łukasz, a former employee of one of the fryers in Ustka.
When entering the town, we are immediately buried with mass ads and information about delicious local fish. However, it is far from reality. Increasingly, restaurant owners in order to make better money instead of fresh cod, they serve us cheaper imported pangasius. Nothing an unaware tourist consumes a frozen meal brought from the Far East, instead of your dream fish straight from the Baltic Sea.
W fish from the Baltic Sea are often served in fish fryers: cod, zander, sea bass, or Baltic salmon, but many fryers also offer other fish, not from the Polish sea, such as sole or halibut. It’s always worth it ask if the fish we order is fresh – advises Łukasz.
Let’s take a look now the most popular culinary treatment that is used in frying rooms. The fish, which are thickly coated with high-calorie breading, are put into a very warm, deep oil. But I want to mention not the high calorific value here, but the oil which is often not replaced even for several weeks under owner savings.
Fry in the fryer, we changed the oil for frying the fish every two days. Not however, this changes the fact that this is not the case in all fryers. – he recalls Łukasz – my friend told me that where she worked throughout the season, she would not oil was changed, it was only topped up.
Frying method used in this type of restaurant immersion, which consists in immersing the entire dish in deep fat, contributes to the saturation of the fish with oil. The more the oil is stale, the more it is more penetrates into the dish along with the resulting toxic substances, which can lead to food poisoning. Fats under the influence of storage in at room temperature, they go rancid, in other words, a process aging. In addition, repeated use of oil promotes formation toxic aromatic hydrocarbons that have a carcinogenic effect and mutagenic.
Multiple the use of oil, defrosted fish – what else is hidden behind the coastal doors the kitchen?
I know that in order to camouflage stale fish, in some fry-houses it is dipped in water with salt and lemon – Łukasz tells us.
How is it possible that such situations even take place? Inspections of this type of restaurant take place only once a year. Perhaps is it contributing to the carefree behavior of some owners?
Remember that not all fryers are fair. Often they are driven only by the desire to earn money. Let’s make sure the expedition to the Polish seaside, we associated it only with a pleasant rest, not stomach ache, or worse, a stay in a hospital ward.
The author of the text is Martyna Przybyłko, a dietitian student, intern at.pl
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