Fish as food

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Many species of fish are consumed as food in almost all regions around the world. Fish has become an important source of protein and other nutrients for humans from ancient times.

In the culinary and fishery context, fish may include shellfish, such as molluscs, crustaceans and echinoderms. English does not distinguish between fish as animals and food prepared from it, as is the case with pork . pork or cow vs. beef . Some other languages, like in Spanish peces versus pescado . The modern English word for fish comes from the old English fisc (plural: fiscas ) spoken as it is today. English also has the term seafood, which includes fish found in seas and oceans as well as other marine life used as food.

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Species

More than 32,000 fish species have been described, making them the most diverse group of vertebrates. In addition, there are many types of shellfish. However, only a small number of species are commonly eaten by humans.

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Fish can be prepared in various ways. It can be raw (raw) ( for example, sashimi). Can be cured by soaking (eg, ceviche), preservation (eg, pickled herring), or smoking (eg, smoky salmon). Or it could be cooked by grilling, frying (eg, fish and chips), roasting, boiling (eg, bouillon palace), or steaming. Many preservation techniques used in different cultures have since become unnecessary but are still done to produce flavor and texture when consumed.

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Nutritional value

Intermediate Technology Publications wrote in 1992 that "Fish provides a high-quality source of protein and contains many vitamins and minerals, which can be classified as milkfish, oily fish, or shellfish." White sharks, such as haddocks and seers, contain very little fat. less than 1%) whereas oily fish, such as sardines, contain between 10-25%, the latter, as a result of its high fat content, contain various fat-soluble vitamins (A, D, E and K).) and acids essential fats, all of which are essential for healthy body functioning. "

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Health benefits

Research over the last few decades has shown that nutrients and minerals in fish, and especially omega-3 fatty acids found in pelagic fish, are friendly to the liver and can make improvements in brain development and reproduction. This has highlighted the role of fish in the functioning of the human body.

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Health hazards

Fish is the most common food to block the airway and cause choking. Choking fish is responsible for about 4,500 accidents reported in the UK in 1998.

Allergen

Seafood allergy is hypersensitivity to allergens that can be found in fish, and especially on shellfish. This can lead to excessive reactions of the immune system and cause severe physical symptoms. Most people who have food allergies also have a seafood allergy. Allergic reactions can result from consuming seafood, or by inhaling steam from preparing or cooking seafood. The most severe seafood allergy reaction is anaphylaxis, an emergency that requires immediate attention. It is treated with epinephrine.

Biotoxins

Some species of fish, especially fugu puffer used for sushi, and some types of shellfish, can cause serious poisoning if not prepared properly. These fish always contain this poison as a defense against predators; it is not present due to the state of the environment. In particular, fugu has a lethal dose of tetrodotoxin in its internal organs and must be prepared by a licensed fugu chef who has passed the national examination in Japan. Ciguatera poisoning can occur from eating larger fish from warm tropical waters, such as bass, grouper, barracuda, and red snapper. Scombroid poisoning can occur because of eating large oily fish that have long been sitting around before being cooled or frozen. These include scombroids such as tuna and mackerel, but can also include non-scombroids such as mahi-mahi and amberjack. The poison is odorless and tasteless.

Many fish eat algae and other organisms that contain biotoxins (defensive substances against predators). Biotoxins that accumulate in fish/shells include brevetoxins, okadaic acid, saxitoxins, ciguatoxin and domoic acid. Except ciguatoxine, this high poison rate is only found in shellfish. Both domoic acid and ciguatoxine can be deadly for humans; others will only cause diarrhea, dizziness and (temporary) feeling of claustrophobia.

Shells are filter feeders and, therefore, collect toxins produced by microscopic algae, such as dinoflagellates and diatoms, and cyanobacteria. There are four syndromes called shell poisoning that can cause humans, marine mammals, and birds from the consumption of toxic shells. It is mainly associated with bivalve molluscs, such as shellfish, shellfish, oysters and shellfish. Fish, like anchovies can also concentrate toxins like domoic acid. If suspected, medical attention should be sought.

The toxins responsible for most shellfish and fish poisoning, including ciguatera and scombroid poisoning, are heat resistant to the point where conventional cooking methods do not eliminate them.

Mercury and other toxic metals

Fish products have been shown to contain a variety of heavy or toxic metals. Toxicity is a function of solubility, and insoluble compounds often exhibit negligible toxicity. Organometallic forms such as dimethyl mercury and tetraethyl can be highly toxic.

According to the US Food and Drug Administration (FDA), the risk of mercury from eating fish and shellfish is not a health problem for most people. However, certain seafood contains enough mercury to harm an unborn baby or a child developing a nervous system. The FDA makes three recommendations for pregnant women and children:

1. Do not eat sharks, swordfish, king mackerel, or tilefish because they contain high levels of mercury.
2. Eat up to 12 ounces (2 average meals) a week from a variety of fish and shell lower mercury. Four of the most commonly eaten fish that are low in mercury are canned light tuna, salmon, pollock, and catfish. Another commonly edible fish, albacore ("white tuna") has more mercury than canned light tuna. So, when choosing two fish and shellfish meals, you can eat up to 6 ounces (one meal on average) albacore tuna per week.
3. Check out local advice on the safety of fish caught by family and friends in local lakes, rivers and coastal areas. If there is no advice, eat up to 6 ounces (one average meal) per week from the fish you catch from the local waters, but do not eat any other fish during that week.

This recommendation is also recommended when feeding fish and shellfish to children, but in smaller portions.

Mislabelling

When the Oceana marine conservation organization examined more than 1,200 seafood samples of seafood sold in the US between 2010 and 2012, they found a third misguided. The highest erroneous rate occurred with snapper 87 percent, followed by tuna of 57 percent.

Persistent organic pollutants

If fish and shellfish inhabit contaminated waters, they can accumulate other toxic chemicals, especially fat-soluble pollutants containing chlorine or bromine, dioxins or PCBs. Fish to be eaten should be captured in polluted water. Some organizations such as SeafoodWatch, RIKILT, Environmental Defense Fund, IMARES provide information about species that do not accumulate many toxins/metals.

Parasites

Parasites in fish are a natural and common occurrence. Although not a health problem in thoroughly cooked fish, parasites are of concern when consumers consume raw or light preserved fish such as sashimi, sushi, ceviche, and gravlax. The popularity of such raw fish dishes makes it important for consumers to be aware of these risks. Raw fish should be frozen to an internal temperature of -20 Â ° C (-4 Â ° F) for at least 7 days to kill the parasite. Home freezers may not be cool enough to kill parasites.

Traditionally, fish that live all or part of their lives in fresh water are considered unsuitable for sashimi because of the possibility of parasites (see Sashimi article). Parasitic infections of freshwater fish are a serious problem in some parts of the world, especially Southeast Asia. Fish that spend most of their life cycle in brackish or fresh water, such as salmon, are a special issue. A study in Seattle, Washington showed that 100% of wild salmon have a roundworm larvae capable of infecting humans. In the same study, salmon raised in farms did not have a roundworm larvae.

Parasitic infection by raw fish is rare in developed countries (less than 40 cases per year in the US), and involves mainly three types of parasites: Clonorchis sinensis (trematoda/fluke), Anisakis (nematode/roundworm) and Diphyllobothrium (cestode/tapeworm ). The risk of anisakis infection is especially higher in fish that may live in rivers such as salmon ( sake ) in Salmonidae or mackerel ( saba ). Such parasitic infections can generally be avoided by boiling, burning, preserving salt or vinegar, or frozen overnight. In Japan it is common to eat raw salmon and ikura, but these foods are frozen overnight before meals to prevent infection from the parasite, especially anisakis.

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Vegetarianism

Since fish are animal flesh, the Vegetarian Society has stated that a vegetarian diet can not contain fish.

The pescetari neologisme includes those who eat fish and other seafood, but not mammals and birds. Pescatari can consume fish only based on the idea that non-factory fish are processed as land animals (that is, their problem is with the production of the meat of the capitalist industry, not the consumption of animal food itself). Some eat fish with the justification that fish have a less sophisticated nervous system than animals that live on land. Others may choose to consume only wild fish based on lack of confinement, while choosing not to consume cultivated fish.

Methyl data combined in 1999 from five studies from western countries. Metastudi reported mortality ratios, where lower numbers showed fewer deaths, for pescetarians to 0.82, vegetarians to 0.84, occasional meat eater to 0.84. Regular meat and vegan eaters have the highest mortality ratio of 1.00. However, "lower mortality is largely due to the relatively low prevalence of smoking in this [vegetarian] cohort".

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In religion

Religious rites and rituals concerning food also tend to classify birds in the air and sea fish separately from land mammals. Ocean mammals are often treated as fish under religious law - as in the Jewish diet law, which prohibits eating cetacean meat, such as whales, dolphins or marine dolphins, as they are not "fish with fins and scales"; or, as mammals, do they chew their humps and have nails, as required by Leviticus 11: 9-12. Jewish practice (kosher) treats fish differently from other animal foods. The difference between fish and "meat" is codified by Jewish dietary law kashrut , regarding the mixing of milk and meat, which does not prohibit the mixing of milk and fish. Modern Jewish law practices ( halakha ) in kashrut classify the flesh of both mammals and birds as "meat"; Fish is considered a parve , both meat and milk. (The previous part only refers to Ashkenazi Jews halakha, Sephardic Jews do not mix fish with milk)

Seasonal religious prohibitions against eating meat usually do not include fish. For example, non-fish meat is prohibited during Lent and all Friday in pre-Vatican II Roman Catholic year, but fish is allowed (like eggs). (See Fasting in Catholicism.) In Eastern Orthodox, fish are allowed on a few quick days when other meat is forbidden, but fasting days also ban fish with thorns, while allowing seafood invertebrates such as shrimp and oysters, recalling them "fish without blood. "

Some Buddhists and Hindus (Western Bengal Brahmins, Odisha and Saraswat Brahmana of Konkan) violate non-fish meat. Muslim practices (halal) also treat fish differently from other animal foods, as they can be eaten.

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Taboo to eat fish

Among the Somalis, most clans have a taboo on fish consumption, and do not mate with some work clans that eat them.

There is a taboo in consuming fish among many pasture pastureers and farmers (and even some coastal communities) living in southeastern Egypt, Ethiopia, Eritrea, Somalia, Kenya, and northern Tanzania. This is sometimes referred to as "Kushitic fish taboo," because Kushitic speakers are believed to be responsible for the introduction of fish evasion to East Africa, although not all Cushitic groups avoid fish. The taboo zone roughly coincides with the area where Kushik is spoken, and as a general rule, Nilo-Sahara and Semitic speakers do not have this taboo, and indeed many are watermen. Several groups of Bantu and Nilotic in East Africa who practice fish avoidance also live in areas where the inhabitants of Kush seem to have lived in antiquity. In East Africa, the fish taboo is not found any further than Tanzania. This is attributed to the local presence of tsetse flies and in the outer areas, which may act as a barrier to further migration to the south by pastoralist travelers, the main perpetrators of fish. Therefore, Mozambique and Zambia and Bantus were spared from conquest by grazing groups, and hence they ate almost all fish.

There is also another fish-avoidance center in South Africa, among the main Bantu speakers. It is unclear whether this disinclination develops independently or whether it is introduced. It is certain, however, that no fish evasion takes place among the earliest inhabitants of southern Africa, Khoisan. However, since southern African Bantu also shares cultural traits with herders in northern East Africa, it is believed that, on an unknown date, the taboo on fish consumption was also introduced from East Africa by herdsmen. who somehow managed to get their cattle through the endemic areas of the tsetse fly.

Certain fish species are also banned in Judaism such as freshwater eel (Anguillidae) and all species of catfish. Although they live in water, they do not seem to have fins or scales (except under a microscope) (see Leviticus 11: 10-13). Sunni Muslim law is more flexible in this case and catfish and shark are generally considered halal because it is a special type of fish. Eels are generally considered to be permitted in the four Sunni madh'hab , but Ja'fari jurisprudence followed by most Shia Muslims forbade it.

Many tribes in the Southwest United States, including Navaho, Apache, and ZuÃÆ' Â ± i, have taboos against fish and other water related animals, including waterfowl.

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Plates

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See also

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Note

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References

• Aquamedia, "Consumption of Fishery Products" was taken from http://www.feap.info/economics/Tradebalance_en.asp on 2007-09-17.
• Paston-Williams, Sara (2006) Fish: Recipes from Busy Island National Trust Book. ISBN: 9781905400072.
• Sweetser, Wendy (2009) Connoisseur Guide for Fish & amp; Seafood Sterling Publishing Company ,. ISBN: 9781402770517.
• Tidwell, J. H.; Allan, G. L. (2001). "Fish as food: Aquaculture contribution: Ecological and economic impacts and contribution from fish and capture fisheries". EMBO Report . 2 (11): 958-963. doi: 10.1093/embo-reports/kve236. PMCÃ, 1084135 . PMID 11713181.
• The University of Michigan Health System, "Fish & Seafood" is taken from http://www.med.umich.edu/umim/clinical/pyramid/fish.htm on 2007-09- 17.
• VegDining.com, "Frequently Asked Questions-Definitions" are taken from http://www.ivu.org/faq/definitions.html in 2007-09-17.
• World Fisheries and Aquaculture 2000 , 2000, taken from http://www.who.int/nutrition/topics/3_foodconsumption/en/index5.html on 2007-11-17. World Health Organization.

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External links

• Daily Daily Benefits from Eating Fish Strongly Overcome Risk, New Study Says
• Daily Science Experts Say Consumers Can Eat Around Toxins In Fish
• Scientific American Soybean and fish protect from cancer: study.
• Seafood Recipes from the Recipes of the Cuisine.
• Ã, "Fish as Food". New International Encyclopedia . 1905.

Source of the article : Wikipedia