About Seafood

Seafood

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Seafood includes any form of food taken from the sea

Seafood includes any form of food taken from the sea

Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of molluscs, crustaceans, and echinoderms. Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent these days.

Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia (see Sea Vegetables). In North America, although not generally in Australia and the United Kingdom, the term “seafood” is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood. For the sake of completeness, this article includes all edible aquatic life.

The harvesting of wild seafood is known as fishing and the cultivation and farming of seafood is known as aquaculture, mariculture, or in the case of fish, fish farming. Seafood is often distinguished from meat, although it is still animal and is excluded in a strict vegetarian diet. Seafood is an important source of protein in many diets around the world, especially in coastal areas.

Most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animal. Some seafoods (kelp) are used as food for other plants (fertiliser). In these ways, seafoods are indirectly used to produce further food for human consumption. Products, such as fish oil and spirulina tablets are also extracted from seafoods. Some seafood is feed to aquarium fish, or used to feed domestic pets, such as cats, and a small proportion is used in medicine, or is used industrially for non-food purposes (leather).

Various foods depicted in an Egyptian burial

Various foods depicted in an Egyptian burial

History of Seafood

The harvesting, processing, and consuming of seafoods are ancient practices that date back to at least the beginning of the Paleolithic period about 40,000 years ago. Isotopic analysis of the skeletal remains of Tianyuan man, a 40,000 year old modern human from eastern Asia, has shown that he regularly consumed freshwater fish. Archaeology features such as shell middens, discarded fish bones and cave paintings show that sea foods were important for survival and consumed in significant quantities. During this period, most people lived a hunter-gatherer lifestyle and were, of necessity, constantly on the move. However, where there are early examples of permanent settlements (though not necessarily permanently occupied) such as those at Lepenski Vir, they are almost always associated with fishing as a major source of food.

The ancient river Nile was full of fish; fresh and dried fish were a staple food for much of the population. The Egyptians had implements and methods for fishing and these are illustrated in tomb scenes, drawings, and papyrus documents. Some representations hint at fishing being pursued as a pastime.

Fishing scenes are rarely represented in ancient Greek culture, a reflection of the low social status of fishing. However, Oppian of Corycus, a Greek author wrote a major treatise on sea fishing, the Halieulica or Halieutika, composed between 177 and 180. This is the earliest such work to have survived to the modern day. The consumption of fish varied in accordance with the wealth and location of the household. In the Greek islands and on the coast, fresh fish and seafood (squid, octopus, and shellfish) were common. They were eaten locally but more often transported inland. Sardines and anchovies were regular fare for the citizens of Athens. They were sometimes sold fresh, but more frequently salted. A stele of the late 3rd century BCE from the small Boeotian city of Akraiphia, on Lake Copais, provides us with a list of fish prices. The cheapest was skaren (probably parrotfish) whereas Atlantic bluefin tuna was three times as expensive. Common salt water fish were yellowfin tuna, red mullet, ray, swordfish or sturgeon, a delicacy which was eaten salted. Lake Copais itself was famous in all Greece for its eels, celebrated by the hero of The Acharnians. Other fresh water fish were pike-fish, carp and the less appreciated catfish.

Pictorial evidence of Roman fishing comes from mosaics. At a certain time the goatfish was considered the epitome of luxury, above all because its scales exhibit a bright red colour when it dies out of water. For this reason these fish were occasionally allowed to die slowly at the table. There even was a recipe where this would take place in garo, in the sauce. At the beginning of the Imperial era, however, this custom suddenly came to an end, which is why mullus in the feast of Trimalchio could be shown as a characteristic of the parvenu, who bores his guests with an unfashionable display of dying fish.

In medieval times, seafood was less prestigious than other animal meats, and often seen as merely an alternative to meat on fast days. Still, seafood was the mainstay of many coastal populations. Kippers made from herring caught in the North Sea could be found in markets as far away as Constantinople. While large quantities of fish were eaten fresh, a large proportion was salted, dried, and, to a lesser extent, smoked. Stock fish, cod that was split down the middle, fixed to a pole and dried, was very common, though preparation could be time-consuming, and meant beating the dried fish with a mallet before soaking it in water. A wide range of mollusks including oysters, mussels and scallops were eaten by coastal and river-dwelling populations, and freshwater crayfish were seen as a desirable alternative to meat during fish days. Compared to meat, fish was much more expensive for inland populations, especially in Central Europe, and therefore not an option for most.

Modern knowledge of the reproductive cycles of aquatic species has led to the development of hatcheries and improved techniques of fish farming and aquaculture. Better understanding of the hazards of eating raw and undercooked fish and shellfish has led to improved preservation methods and processing.

Types of Seafood

Refer to List of Types of Seafood

Processing

Deep-fried starfish for sale

Deep-fried starfish for sale as food on a stick, Beijing

Fish at an Asian supermarket

Fish at an Asian supermarket

Seafood in Étretat, France

Seafood in Étretat, France

Fish is a highly perishable product. The fishy smell of dead fish is due to the breakdown of amino acids into biogenic amines and ammonia.

Live food fish are often transported in tanks at high expense for an international market that prefers its seafood killed immediately before it is cooked. This process originally was started by Lindeye. Delivery of live fish without water is also being explored. 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.

If the cool chain has not been adhered to correctly, food products generally decay and become harmful before the validity date printed on the package. The potential harm for a consumer when eating rotten fish is much larger than for example with dairy products.

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. 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.

Long term preservation of fish is accomplished in a variety of ways. The oldest and still most widely used techniques are drying and salting. Desiccation (complete drying) is commonly used to preserve fish such as cod. Partial drying and salting is popular for the preservation of fish like herring and mackerel. Fish such as salmon, tuna, and herring are cooked and canned. Most fish are filleted prior to canning, but some small fish (e.g. sardines) are only decapitated and gutted prior to canning.

Mislabeling

Refer to Seafood Mislabeling

As the most traded food commodity worldwide, seafood has to be labeled correctly in order to protect our oceans, consumers and the economy. However, due to globalisation, fraud is becoming increasingly common in seafood trade. A recent study by the organisation Oceana revealed that over one-third of collected seafood samples in the U.S. has not been labeled correctly. Snapper and tuna occupy a sad first place with the highest rates of mislabeled products. Seafood substitution is the best known type of seafood fraud, according to the Oceana report 2013. This doesn’t only harm the consumers’ wallet but also poses health risks. Another type of mislabeling is the so-called short-weighting. Practices such as over-glazing or soaking increase the net weight of the fish. The consumers pay more for less in the end. The detection of water retention agents helps identify the fraud and its origin.

Fish for sale in a market in Hong Kong

Fish for sale in a market in Hong Kong

Penis fish (a spoon worm) for sale in a market, South Korea

Penis fish (a spoon worm) for sale in a market, South Korea

Seafood tanks in a Cantonese restaurant

Seafood tanks in a Cantonese restaurant

Consumption

Seafood is consumed all over the world; it provides the world’s prime source of high-quality protein: 14–16% of the animal protein consumed world-wide; over one billion people rely on seafood as their primary source of animal protein. Fish is among the most common food allergens.

pdf_icon_smallFood Standards Australia New Zealand has prepared Advice on Fish Consumption based on the latest scientific information. The advice has been specifically developed for the Australian population and reflects local knowledge of our diets, the fish we eat and their mercury content.

Iceland, Japan, and Portugal are the greatest consumers of seafood per capita in the world.

The UK Food Standards Agency recommends that at least two portions of seafood should be consumed each week, one of which should be oil-rich. There are over 100 different types of seafood available around the coast of the UK.

Oil-rich fish such as mackerel or herring are rich in long chain Omega-3 oils. These oils are found in every cell of the human body, and are required for human biological functions such as brain functionality.

White fish such as haddock and cod are very low in fat and calories which, combined with oily fish rich in Omega-3 such as mackerel, sardines, fresh tuna, salmon and trout, can help to protect against coronary heart disease, as well as helping to develop strong bones and teeth.

Shellfish are particularly rich in zinc, which is essential for healthy skin and muscles as well as fertility. Casanova reputedly ate 50 oysters a day.

Health Benefits

Research over the past few decades has shown that the nutrients and minerals in seafood can make improvements in brain development and reproduction and has highlighted the role for seafood in the functions of the human body.

Doctors have known of strong links between fish and healthy hearts ever since they noticed that fish-eating Inuit populations in the Arctic had low levels of heart disease. One study has suggested that adding one portion of fish a week to your diet can cut your chances of suffering a heart attack by half. Fish is thought to protect the heart because eating less saturated fat and more Omega-3 can help to lower the amount of cholesterol and triglycerides in the blood – two fats that, in excess, increase the risk of heart disease. Omega-3 fats also have natural built-in anti-oxidants, which are thought to stop the thickening and damaging of artery walls. Regularly eating fish oils is also thought to reduce the risk of arrhythmia – irregular electrical activity in the heart which increases the risk of sudden heart attacks.

10-12% of the human brain is composed of lipids, including the Omega-3 fat DHA. Recent studies suggest that older people can boost their brain power by eating more oily fish, what with regular consumers being able to remember better and think faster than those who don’t consume at all. Other research has also suggested that adding more DHA to the diet of children with attention-deficit hyperactivity disorder can reduce their behavioural problems and improve their reading skills, while there have also been links suggested between DHA and better concentration. Separate studies have suggested that older people who eat fish at least once a week could also have a lower chance of developing dementia and Alzheimer’s disease.

Including fish as a regular part of a balanced diet has been shown to help the symptoms of rheumatoid arthritis – a painful condition that causes joints to swell up, reducing strength and mobility. Studies also show that sufferers feel less stiff and sore in the morning if they keep their fish oil intake topped up. Recent research has also found a link between Omega-3 fats and a slowing down in the wearing of cartilage that leads to osteoarthritis, opening the door for more research into whether eating more fish could help prevent the disease.

Fish is high in minerals such as zinc, iodine and selenium, which keep the body running smoothly. Iodine is essential for the thyroid gland, which controls growth and metabolism, while selenium is used to make enzymes that protect cell walls from cancer-causing free radicals, and helps prevent DNA damage caused by radiation and some chemicals. Fish is also a source of vitamin A, which is needed for healthy skin and eyes, and vitamin D, which is needed to help the body absorb calcium to strengthen teeth and bones.

Health hazards

Refer to :  Health Hazards of Eating Fish  and  Mercury in Fish

Fish and shellfish have a natural tendency to concentrate mercury in their bodies, often in the form of methyl mercury, a highly toxic organic compound of mercury. Species of fish that are high on the food chain, such as Shark, Swordfish, King Mackerel, Albacore Tuna, and Tilefish contain higher concentrations of mercury than others. This is because mercury is stored in the muscle tissues of fish, and when a predatory fish eats another fish, it assumes the entire body burden of mercury in the consumed fish. Since fish are less efficient at depurating (cleanse or purify)  than accumulating methylmercury, fish-tissue concentrations increase over time. Thus species that are high on the food chain amass body burdens of mercury that can be ten times higher than the species they consume. This process is called biomagnification. The first occurrence of widespread mercury poisoning in humans occurred this way in Minamata, Japan, now called Minamata Disease.

Shellfish are among the more common food allergens.

Sustainability

Research into population trends of various species of seafood is pointing to a global collapse of seafood species by 2048. Such a collapse would occur due to pollution and overfishing, threatening oceanic ecosystems, according to some researchers.

A major international scientific study released in November 2006 in the journal Science found that about one-third of all fishing stocks worldwide have collapsed (with a collapse being defined as a decline to less than 10% of their maximum observed abundance), and that if current trends continue all fish stocks worldwide will collapse within fifty years. In July 2009, Boris Worm of Dalhousie University, the author of the November 2006 study in Science, co-authored an update on the state of the world’s fisheries with one of the original study’s critics, Ray Hilborn of the University of Washington at Seattle. The new study found that through good fisheries management techniques even depleted fish stocks can be revived and made commercially viable again.

The FAO State of World Fisheries and Aquaculture 2004 report estimates that in 2003, of the main fish stocks or groups of resources for which assessment information is available, “approximately one-quarter were over-exploited, depleted or recovering from depletion (16%, 7% and 1% respectively) and needed rebuilding.”

The National Fisheries Institute, a trade advocacy group representing the United States seafood industry, disagree. They claim that currently observed declines in fish population are due to natural fluctuations and that enhanced technologies will eventually alleviate whatever impact humanity is having on oceanic life.

In religion

For the most part Islamic dietary laws allow the eating of seafood, though the Hanbali forbid eels, the Shafi forbid frogs and crocodiles, and the Hanafi forbid bottom feeders such as shellfish and carp. The Jewish laws of Kashrut forbid the eating of shellfish and eels. According to the King James version of the bible, it is alright to eat finfish, but shellfish and eels are an abomination and should not be eaten. Since early times, the Catholic church has forbidden the practice of eating meat, eggs and dairy products at certain times. Thomas Aquinas argued that these “afford greater pleasure as food [than fish], and greater nourishment to the human body, so that from their consumption there results a greater surplus available for seminal matter, which when abundant becomes a great incentive to lust.” In the United States, the Catholic practice of abstaining from meat on Fridays has popularised the Friday fish fry, and parishes often sponsor a fish fry during Lent. In predominantly Roman Catholic areas, restaurants may adjust their menus during Lent by adding seafood items to the menu.[endofglossaryentry]

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