Seafood, nutritious marine animals, from both freshwater and ocean species, excluding mammals. The majority of nontoxic marine species are used by humans for food. It is possible to prepare even those with toxic properties, such as some blowfish, to circumvent harm to the user.
Fish and other seafood may be the most essential food for mankind, after cereals, providing about 15 percent of the protein intake of the world population. Lean fish muscle, the equivalent of beef or poultry, contains 18-25 percent protein by weight but is much lower in calories. One gram of protein for 4 to 10 calories is found in fish, compared with 10-20 calories per gram of protein for lean meats and up to 30 for fatty meats.
Seafood includes all bony fish and the more primitive sharks, skates, rays, sawfish, sturgeons, and lampreys; crustaceans such as lobsters, crabs, shrimps, prawns, and crayfish; molluscs such as clams, oysters, cockles, mustards, periwinkles, whelks, snails, abalones, scallops, and limpets; squids, octopuses, and cuttlefish, cephalopod molluscs; edible jellyfish; sea turtles; frogs; and twinkles
Salmon, herring, codfish, flatfish (flounder, sole, halibut, turbot), redfish (ocean perch), jack mackerel, tuna, mackerel, and sardine species are the most commercially valuable ocean fish. Carp, eel, salmon, whitefish, pike, pike perch, and catfish are important species of freshwater fish. The size of the catch varies from whitebait and baby eels, both around 5 cm (2 inches) long, to bluefin tuna, up to 4.3 m (14 feet) long.
Since fish spoils easily and is thus highly perishable, much of the catch has been canned, smoked, salted, pickled, or fermented when not eaten fresh for most of history. Even if these activities are no longer strictly required for preservation, the distinctive taste changes they create have cultivated a continuing market for preserved fish in these ways.
Is seafood safe to eat:
The head of the Fisheries Department has told customers that the novel coronavirus is not transmitted by cold-blooded marine animals and that there are stringent sanitary steps for fishing crews and food processing plants.
On Thursday, Department Chief Meesak Pakdeekhong said that in cold-blooded aquatic animals that had no lungs and breathed through gills, Covid-19 had not been detected. Besides, their cell membrane, Thai media reported, is different from that of human beings.
From the beginning of time, people have been eating fresh seafood. But does that mean that we need to be doing this now?
It is recommended that foods be cooked to their sufficient internal temperature to minimize the risk of foodborne illness. It can only present a minor health risk for most healthy people who prefer to consume raw or undercooked seafood, but the risk can be serious for others. Among other symptoms, foodborne illness can result in extreme vomiting, diarrhea and abdominal pain.
Salmonella and Vibrio vulnificus are major forms of food poisoning that can result from eating raw or undercooked fish and shellfish. You specifically need to know about the risk of Vibrio infection for raw shellfish connoisseurs, particularly raw oyster lovers. In warm seawater, Vibrio vulnificus is a bacterium that lives. Although not as prevalent as some other foodborne diseases, according to a study from the Centers for Disease Control and Prevention, 1,252 individuals were infected with Vibrio in 2014.
Know that, despite common myths, neither hot sauce nor alcohol destroys bacteria to reduce the risk of any form of food poisoning. The best rule of thumb is to follow good practices for food protection and prepare all seafood correctly. Prepare fin fish until it reaches 145 ° F or until the flesh is opaque and is easily removed by a fork; prepare shellfish until the flesh is opaque; or until the shells expand for clams, oysters, and mussels.
Another protection tip of interest: If you want to eat raw fish, choose a fish that has been frozen before. That is because any possible parasites present will be destroyed by freezing. Freezing, sadly, doesn’t destroy any harmful organism.