Discover the science of salmon

Discover the science of salmon

Ever wanted to know the facts behind the fish on your plate?

A nutritional expert from the University of Aberdeen and a renowned local chef will give an insight into the science of the finned food we eat, in a unique event taking place in Aberdeenshire next week.

A Fishy Tale with the Kilted Chef – will team up Dr Baukje de Roos from the Rowett Institute of Nutrition and Health and Craig Wilson, of Eat on the Green restaurant for an interactive cooking demonstration.

Craig will prepare traditional Scottish salmon whilst the audience have the opportunity to quiz Dr de Roos about the nutritional facts behind the fish.

The event, which takes place on September 7 at 2pm in Stewart’s Hall in Huntly, costs £3 to attend.

It is part of the town’s Huntly Hairst Festival, a celebration of local producers, food and farming.

Dr de Roos will also discuss her research investigating the effects on human health of eating farmed salmon fed two different diets, as part of the event.

She said: “The event aims to provide an entertaining and educational insight into the nutritional science behind our food choices.

“In the UK it is recommended that people eat at least two portions of fish per week, one of which should be oily fish. Despite this, the majority of the UK population do not consume enough fish, particularly oily fish.

“It is already acknowledged that fish consumption can help protect against stroke and lower the risk of mortality from coronary heart disease, and we believe omega-3 fatty acids that are found in fish are responsible for this effect.

“However, people may not be aware that oily fish also has the highest level of vitamin D in foods. Fish consumption is expected to improve vitamin D status, which is important to know as a significant proportion of the UK population have inadequate vitamin D levels.

“In a study we are currently undertaking, we will be looking at differences in various health outcomes when eating two portions a week of either type of Scottish salmon compared with eating no additional fish at all.”

Speaking ahead of the event Craig Wilson said: “I’m delighted to work in collaboration with the Rowett Institute of Nutrition and Health and hope the event highlights how to create healthy dishes that taste and look great.”

More information on A Fishy Tale with the Kilted Chef can be found at or by contacting Richard Hammock on 01466 720274 or by email: .

Advance booking is not required for the event - tickets will be available at the Huntly Hairst Festival box office on the day.