| Fish (food) |
Article Index for Fish |
Website Links For Fish |
Information AboutFish (food) |
|
Fish as a food describes the edible parts of water-dwelling, Cold-blooded Vertebrate s with Gill s. Other edible water-dwelling animals such as Mollusk s, Crustacean s, and Shellfish are also classified as fish. Fish is consumed as food all over the world; with other seafoods, it provides the world's prime source of high-quality , ''The State of World Fisheries and Aquaculture 2000'', Rome, Italy, 2000, paraphrased in and [http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1084135 Fish is highly perishable, so fresh fish is only found near bodies of water, or where efficient refrigerated transportation is available. Fish is also widely preserved through drying, salting, freezing, and canning. Fish is among the most common Food Allergens .1 COMMON FOOD FISH There are over 27,000 Species of Fish , making them the most diverse group of vertebrates. However, only a small number of the total species are commonly eaten. Some commonly harvested and eaten fish species include: Also see: List Of Edible Fish . FISH CONSUMPTION Bangladesh is and India n people from the states of West Bengal , Orissa , Goa , Karnataka , Andhra Pradesh and Kerala usually like to keep fish in their daily menu of foods. In India and Bangladesh fresh water fishes like Rohu and saltwater fishes like Hilsa are quite popular. Iceland , Japan and Portugal are the largest fish consumers per capita in the world. {Link without Title} PRESERVING FISH FOR MARKET Fish is highly perishable once dead. It is sometimes transported live in tanks, but this is expensive. It can be refrigerated for a short time or preserved. Fish is Preserved in a variety of ways. The oldest and still most common way world-wide is Drying or Salting . Some fish, such as Salmon , Tuna and Herring are cooked and canned, while Desiccation (complete drying) is commonly used to preserve some food fish, such as Cod and partial drying and Salt ing is popular for the preservation of Herring and Mackerel , among other fish. In the industrialized countries, freezing is the most common preservation technique. PREPARATION FOR CONSUMPTION Fish can be prepared in a variety of ways, including not cooking (raw) (''cf.'' Sashimi ), Marinating (''cf.'' Escabeche ), Baking , Frying , Grilling , and Poaching in Court-bouillon . NUTRITION AND HEALTH Fish, especially saltwater fish, is high in s in Eskimo s. It has been suggested that the longer lifespan of Japan ese and Nordic populations may be partially due to their higher consumption of fish and seafood. The Mediterranean Diet is likewise based on a rich intake of fish. Fish products have been shown to contain heavy metals and other fat soluble pollutants from Water Pollution . FISH AS MEAT Though fish is the flesh of an animal, making it ''technically'' meat, many people who choose not to eat meat may not necessarily abstain from eating fish. For example, various Christian Fasts involve abstaining from meat. In Catholicism before Vatican II , meat was forbidden during Lent and on Fridays, but fish was permitted. In Eastern Orthodoxy , fish is permitted on some fast days when meat is forbidden, but stricter fast days exclude fish as well, though permitting Invertebrate animals such as Shrimp and Oyster s, which are considered "fish without blood." Muslim Halaal practice and Jew ish Kosher practice treat fish differently from other forms of animal flesh. Some Buddhists and Hindus ( Brahmins of West Bengal state in India ) abjure meat, but not fish. Many Vegetarian s in Western countries, including all Vegans , regard fish as a form of "meat," and do not consume it. Pesco-vegetarian s will eat fish, often with the justification that fish have less sophisticated Nervous System s than land-dwelling creatures. FOOTNOTES SEE ALSO EXTERNAL LINKS
|
|
|