ckfish

[ckfish]

Many species of fish are consumed as food in virtually all regions around the world. Fish has been an important source of protein and other nutrients for humans throughout history. English does not have a special culinary name for food prepared from these animals, as it does with pig vs. pork, and as does Spanish Pescado vs. pez. In culinary and fishery contexts, fish may include shellfish, such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.

Since 1961, the average annual increase in global apparent food fish consumption (3.2 per cent) has outpaced population growth (1.6 per cent) and exceeded the consumption of meat from all terrestrial animals, combined (2.8 per cent) and individually (bovine, ovine, pig, other), except poultry (4.9 per cent). In per capita terms, food fish consumption has grown from 9.0 kg in 1961 to 20.2 kg in 2015, at an average rate of about 1.5 per cent per year. The expansion in consumption has been driven not only by increased production but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing demand, linked with population growth, rising incomes and urbanization.

Europe, Japan and the United States of America together accounted for 47 per cent of the world’s total food fish consumption in 1961 but only about 20 per cent in 2015. Of the global total of 149 million tonnes in 2015, Asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). Oceania and Africa consumed the lowest share. The shift is the result of structural changes in the sector and in particular the growing role of Asian countries in fish production, as well as a significant gap between the economic growth rates of the world’s more mature fish markets and those of many increasingly important emerging markets around the world, particularly in Asia

Nutritional value Of Fish

Globally, fish and fish products provide an average of only about 34 calories per capita per day. However more than as an energy source, the dietary contribution of fish is significant in terms of high-quality, easily digested animal proteins and especially in fighting micronutrient deficiencies. A portion of 150g of fish provides about 50 to 60 per cent of an adult’s daily protein requirement. Fish proteins are essential in the diet of some densely populated countries where the total protein intake is low and are particularly important in diets in small island developing States (SIDS).

Intermediate Technology Publications wrote in 1992 that “Fish provides a good source of high-quality protein and contains many vitamins and minerals. It may be classed as either whitefish, oily fish, or shellfish. Whitefish, such as haddock and seer, contain very little fat (usually less than 1%) whereas oily fish, such as sardines, contain between 10–25%. The latter, as a result of its high-fat content, contain a range of fat-soluble vitamins (A, D, E and K) and essential fatty acids, all of which are vital for the healthy functioning of the body.

Eating oily fish containing long-chain omega-3 fatty acids may reduce systemic inflammation and lower the risk of cardiovascular disease. Eating about (140 grams (4.9 oz)) of oily fish rich in omega-3 fatty acids twice per week is a recommended consumption amount. Increasing intake of omega-3 fatty acids may slightly reduce the risk of a fatal heart attack, but likely has little effect on the overall number of deaths from cardiovascular disease