Tag: world oceans day

SUPERFOOD SERIES: Tuna

Posted by on 15th November 2017

tuna steak  SUPERFOOD SERIES: Tuna

Each day The Brasserie’s fishing boats, Brasserie Catch I and Brasserie Catch II, deliver fresh sustainably-caught fish to the Restaurant to be served on the menu just hours later, including this mouthwatering yellowfin tuna fillet.

And if you’re a guest at our first Harvest Dinner of the season on Thursday, you are in luck! Yellowfin tuna is one our hero ingredients that you will have the opportunity to enjoy, paired with garden vegetables and a speciality wine carefully selected by our sommelier.

Did you know that tuna are some of the fastest swimmers in the ocean with burst speeds recorded at around 45 kilometres per hour?

Not only is this impressive, but the vitamin, mineral and nutrient content, as well as other organic compounds found in this large fish are significant. These include antioxidants and protein, without much-saturated fat or sodium. It also has impressive levels of selenium and good amounts of phosphorous, iron, magnesium and potassium. In terms of vitamins, there is a wealth of vitamin B12 and niacin, as well as a good amount of vitamin B6 and riboflavin.

The health benefits help growth and development, lower blood pressure and cholesterol levels, assist weight loss, boost the immune system, increase energy, maintain skin health and reduce inflammation.

The combination of omega-3 fatty acids, which are anti-inflammatory and can help reduce blood pressure, along with potassium,  make tuna fish very good for lowering blood pressure. Reducing hypertension can significantly boost your health by lowering the strain on your cardiovascular system. This can prevent heart attacks and stroke.

Luckily, for pescatarians, tuna fish is packed with protein. A single serving of only 165 grams (approximately 1 can of tuna fish) contains more than 80 per cent of your daily protein requirement. Proteins are the building blocks of our body, and with proper amounts of protein in our system, we are guaranteed to have increased growth and development, faster recovery from wounds and illnesses, improved muscle tone and growth, and overall metabolic efficiency. It can boost our energy levels and make our body work more effectively.

Tuna also contains good amounts of vitamin C, zine and manganese, all of which are considered antioxidant in nature. Antioxidants are one of the body’s defines mechanisms against free radicals. However the real champion of tuna’s immune system-boosting potential is selenium.

The B complex of vitamins has been connected with a wide range of different health aspects, but as a whole, they are mainly involved in improving the metabolism and increasing the efficiency of our organ systems, while also protecting the skin and increasing energy.

Don’t forget to keep an eye on The Brasserie’s Facebook page for updates on our daily catch, and join us this Thursday for our first Harvest Dinner of the season.

World Oceans Day

Posted by on 7th June 2017

What does the ocean mean to you?

In Cayman, the Caribbean Sea is a prime food source and a place to learn about and enjoy our diverse marine life.

However, did you know that invasive lionfish are out-breeding, out-competing and out-living native fish stocks and other marine species? The consequences are impacting food security and economies affecting over a hundred million people.

Introducing CULL, Cayman United Lionfish League. Our on-site Executive Chef at The Brasserie, Thomas Tennant, is one of the founding members behind this conservation effort to protect Cayman’s reefs and marine life.

“Lionfish are disrupting the food chain. They eat the marine ecosystem that clean the reef and if the reef is not cleaned, algae and bacteria start to build up which decreases coral growth rates,” says Thomas.

“The fish we love to eat, like snapper and triggerfish, are reliant on the reefs for protection to grow. If the reefs are no longer there, the fish have no protection and fish stocks are reduced.”

Data collected is showing that lionfish will eat anything that they can fit into their mouths. Their stomach can expand up to 30 times the normal volume and a lionfish will fill it up to capacity as soon as it is able. Scientists have catalogued over 70 different species that lionfish will eat through stomach content analysis. In addition to the fish they eat, they also eat invertebrates and molluscs – shrimp, crabs, juvenile octopus, squid and juvenile lobster, for example.

Lionfish are not native to Caribbean waters (they are native to the Indo-Pacific oceans and the Red Sea), so they have very few predators, yet they themselves are voracious predators. Pretty much everything about the lionfish – its red and white zebra stripes, long, showy pectoral fins and generally cantankerous demeanor – says, “Don’t touch!”

“We’d love to find a natural predator for the lionfish. In the meantime, we need to lead by example, encourage local divers to follow suit, and increase the education and awareness of the detrimental impact that lionfish are having on marine life. The coastal waters around the islands are our backyard and we need to focus on mowing our own lawn,” Thomas explains.

“If you have a licence to spear, hunt lionfish on your next dive and sell them to a local restaurant like The Brasserie. The demand is there. People enjoy eating lionfish and as long as the fish are fresh, I’ll take them.

“Just remember to buy and eat local lionfish to support the health of our local reef systems. Restaurants now have the option of importing lionfish, but in order to make a difference locally, we need to be sourcing and eating local lionfish.”

Thomas is one of several chefs on island who is incorporating lionfish into the menu. So, enjoy eating lionfish at The Brasserie Restaurant knowing the conservation effort behind this dish and the low food miles that it took to get to the plate.

Please contact the restaurant with your lion fish catch on 945 1815.

Another inspiring local initiative is the Cayman Swordfish tag and release program that is “single-handedly becoming responsible for more satellite tagging data and science on the swordfish than anywhere else in the world,” according to Gray FishTag research scientist Travis “Tag” Moore.

“The data indicates peak seasons for when the swordfish are in the Cayman waters. The data shows feeding behaviour and the vertical migration patterns. The data can indicate how long swordfish stay around the islands and which islands they stay around the most.

“This information is important to help protect Cayman’s exclusive fishery against international rogue fishing fleets by establishing scientific evidence for international authorities that illustrate these fish are in the Cayman waters for certain time periods.”

How do you intend to celebrate World Oceans Day?