Food Unwrapped

Sardines, Ducks and Pasta (2x8)

Fecha de emisión: Jul 29, 2013

Are fresh sardines better for us than tinned sardines? How much is known about the ducks we consume? And, when it comes to pasta, is fresh best? The search for sardines starts in Portugal and Kate Quilton is off to trawl for fish. She follows the fresh sardines from boat to dockside to a tinning factory. Sardines are heralded as a 'superfood' and jam-packed full of Omega 3 oils, but Kate wants to know if the tinning process diminishes their health benefits. Does the duck in supermarket packaging differ from the ducks we see in ponds? Jimmy Doherty goes duck-hunting to see how game meat differs from farm meat. But wild duck can only be hunted for five months of the year. We spend over £800 million on pasta each year in Britain. Supermarket shelves stock a wide range of dried and fresh pasta. Fresh pasta can cost ten times more than dried, but what are you actually paying for and does the price match the taste?