The September/October issue of Food Management Today magazine focuses on seafood, and includes an article about JCS Fish.
People across the world seem to agree that fish and eggs are a great combination. In Scandinavia boiled eggs and potatoes are standard when serving all kinds of herring. In Japan, Tamagoyaki is a kind of egg roll, an omelette which is often served with fish. In the Philippines, a Silog is a combination of garlic, fried rice and egg, again also often served with fish – becoming a Fish-Silog!
Here in the UK, we even used to include kippers as part of the traditional great British fry-up. And with salmon – the egg combos are endless, from scrambled eggs with smoked salmon to Eggs Benedict Royale or just simply poached eggs with salmon (try our BigFish Brand™ recipe!).
Perhaps it’s the combination of two excellently healthy proteins that makes it work. In fact, the amino acids in eggs help the body to metabolise protein so combining protein-rich eggs with protein-rich fish creates a major protein hit. But whatever the science, we know we all love a good egg-fish combo and it makes for one heck of a healthy breakfast!
Did you know?
- A single egg contains about 7.5g of protein as well as all nine essential amino acids.Egg protein is often referred to as a ‘complete’ protein and is regarded as the benchmark of protein quality.
- Smoked salmon is also a great source of protein (about 18% of its weight).Also contains B-complex vitamins, vitamin D, magnesium, selenium and of course is a rich source of Omega-3 fatty acids which are linked with many health benefits including a reduced risk of heart disease and stroke, eye health and fighting depression - as well as keeping bones and joints healthy and strong.