European Stars and Stripes (Newspaper) - October 06, 1989, Darmstadt, Hesse                                Fish and chips a Samplin a Ltd to Oion snacking on the original last food in Ely England Are Richard Brown left Justin Hague and Michael Brown. Here s a sampling of some fish and Chip places Hal Are near some american bases in Uceal Britain almost every Good sized town has at least one shop. Fish bar and cafe 5 Market place Ely near Raf Lakenheath. Raf Mildenhall and Raf Alconbury. Ken merry serves up a traditional Lish and chips meal made Tho old fashioned Way. Open monday through saturday 12 -2 .4 .-10p.m. Aldeburgh fish and chips 226 High St. Aldeburgh located about 10 Miles East of Raf Ben Walers. Maggie Coiner Community relations adviser Tor the bases of Ben Waters and Raf Woodbridge. Said if you visit this shop be prepared to stand in line she said the shop run by Celia Cooney wraps a newspaper around the Plain paper when serving the combo. Winter hours beginning sept. 4. Are tuesday through saturday 11 45a.m.-1 45p.m thursday through saturday 5 pm. 9 . Summer hours usually Are the same with the addition of sunday monday and wednesday from 6 . 8 ., and monday and wednesday regular lunchtime hours. Last s fish and chips located near the famous snap mailings concert Hall in Snape about four Miles continued from Page 13 a m. Culling up the Day s Supply of fish. In about an hour his skilled hands wielding a very Sharp knife can Cut about 250 to 275 pounds of White Lish. Practice makes perfect and i be still got All my  merry says holding up his hands and All 10 digits. The fish which he orders in the morning is delivered every evening from fish merchants at the big fishing ports Grimsby and Hull about 100 Miles to the North. Merry buys from three different merchants placing his order with whoever pitches the Best Price. He deep Fries about 100 to 150 pounds of Lish each Day monday through wednesday. His busiest Days Are thursday through saturday when he goes through As much As 420 pounds each Day. A staggering 2vj tons of potatoes Are washed Cut Fried and sold in any week merry estimates he Fries up about 110 pounds every Hall hour during the eight hours the shop is open. Many customers order chips Only. Kids especially like a bag topped with a Mound of what they Call the crispy  or the Hakes that All off the tried fish is. Dav Diahl Keith Smithson Here at the Fryer has worked 15 years fish bar and Cale in Ely. It s not unusual for an owner to go through two tons of potatoes a week " says Arthur Parrington. The general Secretary Lor Britain s National federation of fish friers  10 percent of the British potato crop with 672,000 tons " Naff estimates 73,000 tons of White fish primarily cod. Are used m the 9,000 shops operating in great Britain. Haddock and plaice Are other while Lish varieties sold in the shops. Chips Are like French Fries except in size. The potatoes Are sliced thick and wide much bigger than the typical Las mood Trench Fry. They Are normally eaten with a sprinkling of Salt and some sprites of a Brown coloured malt vinegar. No longer does yesterday s newspaper serve As the wrapping Lor the Lish and chips. Although British health authorities Haven t banned this bygone practice a spokeswoman for the British department of health said the change was More than Likely a voluntary one made by the Industry for better food Hygiene practices. To used to use grease proof bags and sheets and then wrap everything up in a newspaper merry says. In those Days people would bring in their old  the Aldeburgh fish and chips shop near Raf Ben Walers trying to keep a sense of tradition wraps a newspaper around he Plain paper. Parrington who has run a Lish and Chip shop in Blackburn England for the past 26 years says that although the number of shops is falling dish and chips is still retaining its share in the growing fas mood and takeout business. Fish and chips has been the number one takeout for 150 years he says. Thirty years ago. 20.000 shops were scattered around the Island nation of Britain Parrington says. Now half of thai number Are open but the amount of fish and potatoes used has stayed about the same although a traditionalist merry realizes that As a business Man i can t afford to turn anyone  he does t incudes pizza on his shop s menu but to does have sausages Chicken nuggets fish cakes and beef burgers. Merry says he notices the younger people and kids Are the ones ordering the other items. Some of the kids Don t like the Bones in the Lish. Always keen on what the customer wants. Merry says he tries to Cut out As Many Bones As he can. Parrington says regional differences play a part As Well in what the customers Are ordering. In the Northwest pies have always been major Sellers. In Tho past 20 years Chicken has been Selling. We can thank col Sanders for  contributing to this report was Dave Diehl. Us. Bureau is it healthy How healthy is fish and chips considering it s a deep Fried meal fish and chips is not As unhealthy As one would imagine Arthur Parrington general Secretary of the National federation of fish friers said. The Naff maintains that if Fried properly at the temperature of 380 degrees fahrenheit a portion of ish and chips will contain Only 10 percent at. Parrington pointed out that both products when raw Are almost fat ree. Fat Content figures from the British nutrition foundation differ slightly. According to their pamphlet fish nutritional aspects the fat in a piece of unprepared cod is a Little More than one half of 1 percent. When Fried in Batter the fat Content is increased to 10 percent and the calorie Content is about 199 calories. ,. Compare that to a Mcdonald s big Mac. Using figures from the brochure Mcdonald s food the facts it notes the big Mac with a calorie count of 556, contains 32.2 Grams of fat which is about 32 percent about three limes the fat Content of a deep Fried Batter dipped piece of cod a Mcdonald s fish fillet has a similar Tat Content to the big Mac and has 423 calories. A regular hamburger from the Golden Arches contains about 18v4 percent fat. And 251 calories. Fiona Campbell a nutrition scientist with the inf said a raw potato contains not quite 1 percent fat. If you make it into chips that fat Content will go up to 10to 15  Campbell said it can be difficult to determine exactly How much fat is retained by the fish and chips after frying. Variables include the Type of cooking fat the size of the portions and even the temperature of the fat. One inf publication states that chips lend to retain less fat than the smaller sliced French Fry because a greater amount of surface area is exposed. A study done for the Naff says French Fries can have More than Zvi times the fat Content of chips. Page 14 the stars and stripes Friday octo