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fishing
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edible fish
fish (food)
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This page is about the use of fish as food; for other uses of the word, see Fish (disambiguation)

Fish as a food describes the edible parts of freshwater- and saltwater-dwelling, cold-blooded vertebrates with gills. For the computer security term see Phishing. Fishing is the activity of catching Fish. Today fisheries are estimated to provide 16% of the world population's Protein, and that figure is considerably elevated in some Developing nations Seafood is any Sea Animal or Seaweed that is served as Food, or is suitable for eating particularly saltwater animals such This is a list of Fish that are considered as suited for human consumption. Roe or hard roe is the fully ripe internal ovaries or egg masses of Fish and certain marine Animals such as Shrimp, Scallop Fish meal, or fishmeal, is a commercial product made from both whole Fish and the bones and Offal from processed fish Fish emulsion is a Fertilizer Emulsion that is produced from the fluid remains of fish processed for Fish oil and Fish meal industrially Fish hydrolysate, in its simplest form is ground up Fish carcasses Fish oil is Oil derived from the tissues of Oily fish. Fish oil is recommended for a healthy diet because it contains the Omega-3 Fish sauce is a Condiment that is derived from fish that have been allowed to ferment. In the Fishing industry, fish processing or fish products industry refers to processing Fish delivered by Fisheries, which are the Fish marketing, is the marketing and sale of Fish products. Live food fish trade See also Live food fish trade The live food fish trade is a The fishing industry includes any industry or activity concerned with taking culturing processing preserving storing transporting marketing or selling fish or fish products Freshwater is a word that refers to bodies of water such as Ponds lakes rivers and streams containing low concentrations of dissolved Salts and other Total dissolved Seawater is Water from a Sea or Ocean. On average seawater in the world's oceans has a Salinity of about 3 Cold-blooded organisms (called poikilotherms - "of varying temperature" maintain their body temperatures in ways different from Mammals and Birds Vertebrates are members of the Subphylum Vertebrata, Chordates with backbones or spinal columns The grouping sometimes includes A gill is an anatomical structure found in many aquatic organisms Shellfish, such as mollusks and crustaceans, are other edible water-dwelling animals that fall into the broadest category of fish. Shellfish is a Culinary and Fisheries term for those aquatic Invertebrate animals that are used as Food: various species of molluscs Molluscs are animals belonging to the phylum Mollusca. There are around 250000 extant Species within the phylum with an estimated 70000 Structure of crustaceans As Arthropods crustaceans have a stiff Exoskeleton, which must be shed to allow the animal to grow ( Ecdysis or molting [1]

Contents

Consumption

Fish served with vegetables and herbs.
Fish served with vegetables and herbs.

Fish is consumed as food all over the world; with other seafoods, it provides the world's prime source of high-quality protein: 14-16% of the animal protein consumed world-wide; over 1 billion people rely on fish as their primary source of animal protein. Seafood is any Sea Animal or Seaweed that is served as Food, or is suitable for eating particularly saltwater animals such Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl [2][3] Fish is among the most common food allergens. A food allergy is an adverse immune response to a food protein [4]

Iceland, Japan and Portugal are the greatest consumers of fish per capita in the world. Iceland, officially the Republic of Iceland ( ( Ísland or Lýðveldið Ísland ( For a topic outline on this subject see List of basic Japan topics. Portugal, officially the Portuguese Republic (República Portuguesa is a country on the Iberian Peninsula. [5]

Common species

Main article: List of edible fish

There are over 27,000 species of fish, making them the most diverse group of vertebrates. This is a list of Fish that are considered as suited for human consumption. In Biology, a species is one of the basic units of Biological classification and a Taxonomic rank. Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two However, only a small number of the total species are considered food fish and are commonly eaten.

Some common food fish species are listed below:

Perishability

Fish is a highly perishable product. The anchovies are a family ( Engraulidae) of small common salt-water fish Carp is a common name for various Freshwater Fish of the family Cyprinidae, a very large Catfish ( order Siluriformes) are a very diverse group of bony Fish. The Patagonian toothfish (Dissostichus eleginoides is a fish found Cod is the common name for the Genus Gadus of Fish, belonging to the family Gadidae, and is also used in the common name of a variety True eels ( Anguilliformes) are an order of Fish, which consists of four suborders 19 families 110 Genera and approximately 600 The haddock or offshore hake is a marine Fish distributed on both sides of the North Atlantic. Herring are small Oily fish of the genus Clupea found in the shallow temperate waters of the North Atlantic, the Baltic Sea, the North Mackerel is a common name applied to a number of different species of Fish, mostly but not exclusively from the family Scombridae. Salmon is the common name for several species of Fish of the family Salmonidae. For the hide and seek-like game see Hide and seek. Sardines, or pilchards, are a group of several types of small Oily Carangidae is a family of fish which includes the jacks Pompanos Jack mackerels and scads Tilapia (təˌlɑpiə is the common name for nearly a hundred Species of Cichlid Fishes from the Tilapiine cichlid tribe Trout is the common name given to a number of Species of Freshwater Fish belonging to the Salmonidae family Tuna, are several Species of ocean-dwelling Fish in the family Scombridae, mostly in the genus Thunnus. Decomposition (or spoilage) refers to the break down of tissue of a formerly living Organism into simpler forms of matter The fishy smell of dead fish is due to the breakdown of amino acids into biogenic amines and ammonia. In Chemistry, an amino acid is a Molecule containing both Amine and Carboxyl Functional groups In Biochemistry, this The polyamines are organic compounds having two or more primary Amino groups - such as Putrescine, Cadaverine, Spermidine, and Spermine Ammonia is a compound with the formula N[[hydrogen H3]] It is normally encountered as a Gas with a characteristic pungent Odor [6]

Live food fish are sometimes transported in tanks at high expense for an international market that prefers its seafood killed immediately before it is cooked. The live food fish trade is a global system that links Fishing communities with markets primarily in Hong Kong and mainland China. Delivery of live fish without water is also being explored. [7] While some seafood restaurants keep live fish in aquaria for display purposes or for cultural beliefs, the majority of live fish are kept for dining customers. Seafood is any Sea Animal or Seaweed that is served as Food, or is suitable for eating particularly saltwater animals such A restaurant is a retail establishment that serves prepared Food to Customers. An aquarium (plural aquariums or aquaria) is a Vivarium consisting of at least one transparent side in which Water -dwelling Plants The live food fish trade in Hong Kong, for example, is estimated to have driven imports of live food fish to more than 15,000 tonnes in 2000. Hong Kong ( officially the Hong Kong Special Administrative Region, is a territory located on China 's south coast on the Pearl River Delta, and borders This article is about the tonne or metric ton For other tons see Ton. Worldwide sales that year were estimated at US$400 million, according to the World Resources Institute. [8]

Preservation

Main article: Fish preservation
Fish at an Asian supermarket.
Fish at an Asian supermarket. Ancient methods of preserving fish included drying, salting, Pickling and smoking.

Fresh fish is a highly perishable food product, so it must be eaten promptly or discarded; it can be kept for only a short time. In many countries, fresh fish are filleted and displayed for sale on a bed of crushed ice or refrigerated. This article refers to the cut of meat For other uses see Fillet. O'Shea Jackson (born June 15 1969 better known by his Stage name Ice Cube, is an American Actor, Screenwriter, producer, and Refrigeration is the process of removing Heat from an enclosed space or from a substance and moving it to a place where it is unobjectionable Fresh fish is most commonly found near bodies of water, but the advent of refrigerated train and truck transportation has made fresh fish more widely available inland. A refrigerator car (or "reefer") is a refrigerated Boxcar, a piece of Railroad Rolling stock designed to carry perishable A refrigerator truck is a Van Truck designed to carry perishable freight at specific low temperatures Transport or transportation is the movement of people and goods from one place to another

Long term preservation of fish is accomplished in a variety of ways. Food preservation is the process of treating and handling Food in a way that preserves its edibility and nutrition value The oldest and still most widely used techniques are drying and salting. Drying is a method of Food preservation that works by removing Water from the food which prevents the growth of Microorganisms and Decay. Salting is the preservation of Food with salt. It is related to Pickling (preparing food with brine rather than dry salt Desiccation (complete drying) is commonly used to preserve fish such as cod. Desiccation is the state of extreme dryness or the process of extreme drying Cod is the common name for the Genus Gadus of Fish, belonging to the family Gadidae, and is also used in the common name of a variety Partial drying and salting is popular for the preservation of fish like herring and mackerel. Herring are small Oily fish of the genus Clupea found in the shallow temperate waters of the North Atlantic, the Baltic Sea, the North Mackerel is a common name applied to a number of different species of Fish, mostly but not exclusively from the family Scombridae. Fish such as salmon, tuna, and herring are cooked and canned. Salmon is the common name for several species of Fish of the family Salmonidae. Tuna, are several Species of ocean-dwelling Fish in the family Scombridae, mostly in the genus Thunnus. Herring are small Oily fish of the genus Clupea found in the shallow temperate waters of the North Atlantic, the Baltic Sea, the North Canning is a method of preserving food in which the food is processed and sealed in an airtight container Most fish are filleted prior to canning, but some small fish (e. g. sardines) are only decapitated and gutted prior to canning. For the hide and seek-like game see Hide and seek. Sardines, or pilchards, are a group of several types of small Oily Decapitation (from Latin, caput, capitis, meaning head or beheading, is the cutting off of the head of a person or animal

Preparation

Fish can be prepared in a variety of ways. It can be uncooked (raw) (cf. sashimi). Sashimi ( IPA: /'saɕimi/ 刺身 is a Japanese delicacy primarily consisting of very fresh raw Seafood, sliced into thin pieces about 2 It can be cured by marinating (cf. In Food preparation curing refers to various preservation and Flavoring processes especially of Meat or Fish, by the addition of Marination, also known as marinating, is the process of soaking foods in a seasoned often acidic liquid before cooking escabeche), pickling (cf. Escabeche (of Spanish origin or from Persian sikbag; "acid food" refers to both a dish of poached or fried Fish, and not only fish Pickling, also known as brining or corning, is the process of preserving Food by Anaerobic fermentation in Brine (a solution pickled herring), or smoking (cf. Herring are small Oily fish of the genus Clupea found in the shallow temperate waters of the North Atlantic, the Baltic Sea, the North Smoking is the process of flavoring, Cooking, or preserving Food by exposing it to the Smoke from burning or smoldering plant materials smoked salmon). Smoked salmon is a preparation of Salmon, typically a fillet that has been cured and then hot or cold smoked. Or it can be cooked by baking, frying (cf. Cooking is the process of preparing Food by applying Heat, selecting measuring and combining of ingredients in an ordered procedure for producing safe and edible Baking is the technique of prolonged Cooking of Food by dry heat acting by conduction, and not by radiation, normally in an Oven, Frying is the Cooking of food in Oil or Fat, a technique that originated in ancient Egypt around 2500BC fish and chips), grilling, poaching (cf. Fish and chips (sometimes written " fish ’n’ chips " is a popular Take-away food originating from the United Kingdom. For the device used to cook see Grill (cooking, for other uses see Grill. Poaching is the process of gently Simmering food in liquid generally Water, stock or Wine. court-bouillon), or steaming. Court-bouillon or court bouillon is a flavored liquid for poaching or quick-cooking foods Steaming is a method of Cooking using Steam. Steaming is considered a relatively healthier cooking technique and capable to cook almost all kinds of food Many of the preservation techniques used in different cultures have since become unnecessary but are still performed for their resulting taste and texture when consumed.

Nutrition and health

Fish, especially saltwater fish, is high in Omega 3 fatty acids, which are heart-friendly, and a regular diet of fish is highly recommended by nutritionists[9]. n −3 fatty acids (popularly referred to as ω−3 fatty acids or omega-3 fatty acids) are a family of unsaturated Fatty acids that This is supposed to be one of the major causes of reduced risk for cardiovascular diseases in Eskimos. Cardiovascular disease or cardiovascular diseases refers to the class of diseases that involve the Heart or Blood vessels ( arteries and Eskimos or Esquimaux are Indigenous peoples who have traditionally inhabited the circumpolar region from eastern Siberia ( Russia) across It has been suggested that the longer lifespan of Japanese and Nordic populations may be partially due to their higher consumption of fish and seafood. For a topic outline on this subject see List of basic Japan topics. The Nordic countries make up a region in Northern Europe called the Nordic region, consisting of Denmark, Finland, Iceland, The Mediterranean diet is likewise based on a rich intake of fish. The Mediterranean diet is a modern nutritional recommendation inspired by the traditional dietary patterns of some of the countries of the Mediterranean Basin.

Demersal fish output in 2005
Demersal fish output in 2005

Fish products have been shown to contain varying amounts of heavy metals, particularly mercury and fat-soluble pollutants from water pollution. Mercury (ˈmɜrkjʊri also called quicksilver or hydrargyrum, is a Chemical element with the symbol Hg ( Latinized hydrargyrum Water pollution is the contamination of Water bodies such as Lakes Rivers Oceans and Groundwater caused by human activities According to the US Food and Drug Administration (FDA), the risk from mercury by eating fish and shellfish is not a health concern for most people[10]. However, certain seafood contains sufficient mercury to harm an unborn baby or young child's developing nervous system. The FDA makes three recommendations for child-bearing women and young children:

Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish. Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.

These recommendations are also advised when feeding fish and shellfish to young children, but in smaller portions. [10]

Parasites in fish are a natural occurrence and common. Parasitism is a type of symbiotic relationship between Organisms of different Species. Though not a health concern in thoroughly cooked fish, parasites are a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. Sashimi ( IPA: /'saɕimi/ 刺身 is a Japanese delicacy primarily consisting of very fresh raw Seafood, sliced into thin pieces about 2 In Japanese cuisine, is Vinegared Rice, usually topped with other ingredients including fish various meats and vegetables Ceviche (also spelled as cebiche or seviche) is a form of citrus- Marinated Seafood Salad, popular in mainly Latin American countries Gravlax or gravad lax ( Swedish, Danish) gravlaks ( Norwegian) graavilohi ( Finnish) graflax ( The popularity of the such raw fish dishes makes it important for consumers to be aware of this risk. Raw fish should be frozen to an internal temperature of -20°C (-4°F) for at least 7 days to kill parasites. It is important to be aware that home freezers may not be cold enough to kill parasites. [11][12]

Traditionally, fish that live some or part of their lives in fresh water were considered unsuitable for sashimi due to the possibility of parasites (see Sashimi article). Freshwater is a word that refers to bodies of water such as Ponds lakes rivers and streams containing low concentrations of dissolved Salts and other Total dissolved Sashimi ( IPA: /'saɕimi/ 刺身 is a Japanese delicacy primarily consisting of very fresh raw Seafood, sliced into thin pieces about 2 Parasitic infections from freshwater fish are a serious problem in some parts of the world, particularly Southeast Asia. Fish that spend part of their life cycle in brackish or freshwater, like salmon are a particular problem. A study in Seattle, Washington showed that 100% of wild salmon had roundworm larvae capable of infecting people. In the same study farm raised salmon did not have any roundworm larvae. [13]

Fish as meat

The term "meat" has animal, vegetable and fungal applications - to wit, the "meat" of a tomato (distinct from the juice and seeds), the "meat" of a mushroom cap (as distinct from spores, gills and stems); and the edible flesh of any animal, as well as its edible organs(both as distinct from the bones, skin, feathers, fur, scales, etc. In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer ), are called "meat".

As a generic culinary and butchery term, "meat" refers to the muscular flesh of a mammal. This is the definition most commonly applied by governments in meat product regulation and food labeling, and in religious rites and rituals. Edible birds and fish/seafood are not "meat" under this application but are treated separately from mammals. Likewise, amphibians and reptiles, not to mention the "meat" of edible insects, arachnids, and so on.

Religious rites and rituals regarding food also tend to apply this distinction, classifying the birds of the air and the fish of the sea separately from land-bound mammals. Sea-bound mammals are often treated as fish under religious laws - as in Jewish dietary law, which forbids the eating of whale, dolphin, porpoise, and orca because they are not "fish with fins and scales"; nor, as mammals, do they "cheweth the cud and divideth the hoof. "

Otherwise, seasonal religious prohibitions against eating meat do not usually include fish. For example, meat was forbidden during Lent and on all Fridays of the year in pre-Vatican II Roman Catholicism, but fish was permitted (as were eggs). Lent, in some Christian denominations, is the forty-day-long liturgical season of fasting and prayer before Easter. The Second Ecumenical Council of the Vatican, or Vatican II, was the twentieth century Ecumenical Council of the Roman Catholic Church. As a Christian Ecclesiastical term Catholic —from the Greek adjective, meaning "general" or "universal"—is described (See Fasting in Catholicism. For Roman Catholics, Fasting is the reduction of one's intake of food to one full meal a day ) In Eastern Orthodoxy, fish is permitted on some fast days when meat is forbidden, but stricter fast days also prohibit fish with fins and scales, while permitting invertebrate seafood such as shrimp and oysters, considering them "fish without blood. The Eastern Orthodox Church is the second largest single Christian Communion in the world An invertebrate is an Animal lacking a Vertebral column. The group includes 98% of all animal Species — all animals except those in the Chordate True shrimp are swimming decapod Crustaceans classified in the Infraorder Caridea, found widely around the world in both fresh The common name oyster is used for a number of different groups of Bivalve Mollusks most of which live in marine habitats or Brackish water. "

Muslim (halaal) and Jewish (kosher) practice treat fish differently from other animal foods. A Muslim (مسلم pronounced Muslim, not Muzlim) is an adherent of the Religion Halal (حلال ḥalāl, halaal) is an Arabic term meaning permissible. PLEASE TAKE NOTE************ Some Buddhists and Hindus (Brahmins of West Bengal state in India) abjure meat, but not fish. Buddhism is a family of beliefs and practices Hinduism is a religious tradition that originated in the Indian subcontinent. Brahmin ( Brāhmaṇa, sa ब्राह्मणः is the class of educators scholars and preachers in Brahminical Hinduism. West Bengal ( Bengali: পশ্চিমবঙ্গ Poshchim Bônggo poʃtʃim bɔŋgo is a state in eastern India. India, officially the Republic of India (भारत गणराज्य inc-Latn Bhārat Gaṇarājya; see also other Indian languages) is a country

Pescetarians, for example, may consume fish based solely upon the fact that the fish are not factory farmed as land animals are (i. Pescetarianism is a dietary choice in which a person known as a pescetarian, eats any combination of Vegetables, Fruit, Nuts, Factory farming is the practice of raising Farm animals in confinement at high stocking density where a farm operates as a Factory &mdash a practice typical in e. , their problem is with the capitalist-industrial production of meat, not with the consumption of animal foods themselves). [14] Some eat fish with the justification that fish have less sophisticated nervous systems than land-dwelling animals. The nervous system is a Network of specialized cells that communicate information about an animal's surroundings and itself Others may choose to consume only wild fish based upon the lack of confinement, while choosing to not consume fish that have been farmed. Fish farming is the principal form of Aquaculture, while other methods may fall under Mariculture.

Footnotes

  1. ^ Epicurious Food Dictionary
  2. ^ World Health Organization.
  3. ^ Tidwell, James H. and Allan, Geoff L.
  4. ^ The Food Allergy & Anaphylaxis Network
  5. ^ Aquamedia
  6. ^ [N. Narain and Nunes, M. L. Marine Animal and Plant Products. In: Handbook of Meat, Poultry and Seafood Quality, L. M. L. Nollet and T. Boylston, eds. Blackwell Publishing 2007, p 247. ]
  7. ^ WIPO
  8. ^ The World Resources Institute, The live reef fish trade
  9. ^ University of Michigan Health System.
  10. ^ a b What You Need to Know About Mercury in Fish and Shellfish
  11. ^ Parasites in Marine Fishes University of California Food Science & Technology Department Sea Grant Extension Program
  12. ^ Vaughn M. Sushi and Sashimi Safety
  13. ^ Deardorff, TL; ML Kent (1989-07-01). "Prevalence of larval Anisakis simplex in pen-reared and wild-caught salmon (Salmonidae) from Puget Sound, Washington" (abstract). Journal of Wildlife Diseases 25 (3): 416–419. PMID 2761015.  
  14. ^ VegDining. com

References

See also

External links


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