Fish has become the darling food of nutritionists and diners in search of a healthy meal. It’s high in protein, low in calories and packed with vitamins, minerals and healthy fats that help to lower the risk of heart disease and improve cognitive ability.
But is it better to eat wild caught fish or farmed fish? Does it make a difference? Wild certainly costs more, so theres the first difference.
Farm-raised fish are grown in pens that are often submerged in ponds, lakes and salt water. Wild-caught fish, on the other hand, are caught in their natural environments by fisherman
More than 50 percent of all seafood produced for human consumption is farm-raised, and this number is only expected to increase. By 2030 the World Bank estimates that nearly two-thirds of seafood will be farm-raised.
One restaurant in Poznan prides it self on selling only wild caught fish to their diners. Słon in City park. We went along and had a chat with their kitchen chef Marcin Szymanski and tried some fresh fish to see if the taste warrants the higher cost. On entry to Słon, we noticed at the top of their chalk board menu was Beluga di Venezia Caviar. Costing 1290zł per 50 g we immediately knew this place meant business. They take fish very very seriously indeed!!
I spoke with Marcin for a few minutes and he suggested to try the white halibut which is currently not on the menu but will be shortly. It costed 28zł so the price was cool. Apparenty halibut is just entering its best season now so I decided it was a good choice. Marcin has been at Słon since they first opened 1 and a half years ago and has been cooking for over 6 years. He loves fish so Słon was a perfect match for his passion of fish and hasnt looked back since.
It didnt take long for the halibut to arrive and it certainly looked pretty. It also came with accompanying sauces Sambalar and Sepia Mustarda. Sambal is a hot sauce typically made from a mixture of variety of chili peppers with secondary ingredients such as shrimp paste. Sepia Mustarda sort of explains itself by its name.
Trying my halibut I realised straight away this was cooked by a professional. Its bite was non existent. A toothless person could eat this easy. You see Halibut is a lean fish with mild, sweet tasting white flesh, large flakes and a firm but tender texture. And, because of its leanness this fish becomes dried-out if overcooked. So believe me when I say, you can tell when its cooked just right, and this was perfect. I personally liked the combination with the Sambalar sauce, spicy but just enough to tingle the tounge.
This place is a must for fish lovers. They serve some meat dishes also, but according to Marcin, fish accounts for 90% of their sales, which is no surprise. Their customer retentiomn rate is really high also. That means that most of their customers eat their on a regular basis. So maybe the meat wating Poles are starting to appreciate fish after all. I still think that fish is associated with middle class and high prices though. But at 28zł, its priced for evryone, so I recommend if you are around city park then give Słon a try.
I always like to end with a negative to balance the scales a bit but I honestly cant think of one right now. There must be a negative, there always is so I will use this as an excuse to go and eat their again next week
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