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: See also: Fish as food . For the UK band, see Seafood (band) . Seafood is any form of marine life regarded as food by humans. Seafoods include Fish (food)|fish , mollusc s ( octopus and shellfish ), crustacean s ( shrimp and lobster ), echinoderm s ( sea cucumber and sea urchin s). Edible sea plants, such as some seaweed s and microalgae , are also seafood, and are widely eaten around the world, especially in Asia (see the :Category:Sea vegetables|category of sea vegetables ). In North America , although not generally in the United Kingdom , the term "seafood" is also applied also to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood.
The harvesting of Wild fisheries|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 diet (nutrition)|diet s around the world, especially in coastal areas.
Types of seafood
multiple image| align = right | direction = vertical | width = 200 | header = | header_align = | header_background = | footer = | footer_align = | footer_background = | background color = | image1 = Deep-fried starfish.jpg | caption1 = Deep-fried starfish in Beijing | image2 = FishAtSupermarket.jpg | caption2 = Fish at an Asian supermarket in Virginia , U.S. | image3 = Früchte des Meeres.jpg | caption3 = Seafood in Étretat , France | image4 = PlateOfFishLg.jpg | caption4 = Fish for sale in a market in Hong Kong | image5 = SeaSquirt.jpg | caption5 = Sea pineapple for sale at a market, Busan , South Korea | image6 = Gaebul.jpg | caption6 = Gaebul for sale at a market, Busan, South Korea Main|List of types of seafood There are over 32,000 species of fish , making them the most diverse group of vertebrates. However, only a small number of species are commonly eaten as food fish .
The principal food fish species groups are: div col|3
See also|Fish processing|Fish preservation Fish is a highly Decomposition|perishable product. The fishy smell of dead fish is due to the breakdown of amino acid s into Polyamine|biogenic amines and ammonia .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.
Live food fish are often transported in tanks at high expense for an live food fish trade|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. http://www.wipo.int/pctdb/en/wo.jsp? wo=2005039280& IA=WO2005039280& DISPLAY=DESC WIPO While some seafood restaurant s keep live fish in aquarium|aquaria for display purposes or for cultural beliefs, the majority of live fish are kept for dining customers. 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 tonne s in 2000. Worldwide sales that year were estimated at US$400& nbsp;million, according to the World Resources Institute. http://marine.wri.org/pubs_content_text.cfm? ContentID=645 The World Resources Institute, The live reef fish trade
If the cool chain has not been adhered to correctly, food products generally decay and become harmful before the Shelf life|validity date printed on the package. As the potential harm for a consumer when eating rotten fish is much larger than for example with dairy products, the Food and Drug Administration (United States)|U.S. Food and Drug Administration (FDA) has introduced regulation in the USA requiring the use of a time temperature indicator on certain fresh chilled seafood products.cite web|url= http://www.fda.gov/ICECI/EnforcementActions/WarningLetters/2003/ucm147270.htm |title=La Rosa Logistics Inc 14-Jan-03 |publisher=Fda.gov |date= |accessdate=2012-04-02
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 Fillet (cut)|filleted and displayed for sale on a bed of crushed ice or refrigeration|refrigerated . Fresh fish is most commonly found near bodies of water, but the advent of refrigerated Refrigerator car|train and Refrigerator truck|truck transportation has made fresh fish more widely available inland.
Long term Food preservation|preservation of fish is accomplished in a variety of ways. The oldest and still most widely used techniques are Stockfish|drying and salting (food)|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 canning|canned . Most fish are filleted prior to canning, but some small fish (e.g. sardine s) are only decapitation|decapitated and gutted prior to canning.
Consumption
See also|Fish as food 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. World Health Organization .Tidwell JH and Allan GL (2002) http://www.mendeley.com/research/fish-food-aquacultures-contribution-ecological-economic-impacts-contributions-fish-farming-capture-fisheries-2/ "Fish as food: aquaculture’s contribution Ecological and economic impacts and contributions of fish farming and capture fisheries" World Aquaculture , 33 (3): 44–48. Fish is among the most common food allergy|food allergens . Food Allergy & Anaphylaxis Network
Iceland , Japan , and Portugal are the greatest consumers of seafood per capita in the world.Aquamedia
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.
Whitefish such as haddock and cod are very low in fat and calories which, combined with oily fish rich in Omega-3 such as mackerel , sardine s, 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 oyster s a day.Citation needed|date=September 2009
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 functionality of the human body." http://www.bim.ie/templates/text_content.asp? node_id=742 Nutritional Aspects of Fish." Irish Sea Fisheries Board
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 triglyceride s 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." http://www.seafood.net.au/files/whathealthy.pdf What's so healthy about seafood". Australian Government, Fisheries Research and Development Corporation .
10-12% of the human brain is composed of lipid s,Chudler EH (n.d.). http://faculty.washington.edu/chudler/facts.html Brain facts and figures. University of Washington . Retrieved 26 Dec. 2009 including the Omega-3 fat Docosahexaenoic acid|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.Rice R. (2004) Seafood - an essential part of 21st century eating patterns . The Fish Foundation. 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
See also|Health hazards of eating fish|Mercury in fish Fish and shellfish have a natural tendency to concentrate Mercury (element)|mercury in their bodies, often in the form of methylmercury , 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 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, Kumamoto|Minamata , Japan , now called Minamata disease .
Sustainability
See also|Overfishing 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. http://www.boston.com/news/nation/washington/articles/2006/11/03/world_seafood_supply_could_run_out_by_2048_researchers_warn/ World Seafood Supply Could Run Out by 2048 Researchers Warn boston.com. Retrieved 6 February 2007
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." http://news.bbc.co.uk/2/hi/science/nature/6108414.stm 'Only 50 years left' for sea fish", BBC News. 2 November 2006. 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. http://www.nytimes.com/2009/07/31/science/earth/31fish.html Study Finds Hope in Saving Saltwater Fish The New York Times. Retrieved 4 August 2009
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 overexploited , depleted or recovering from depletion (16%, 7% and 1% respectively) and needed rebuilding."" http://www.fao.org/documents/show_cdr.asp? url_file=/DOCREP/007/y5600e/y5600e05.htm@ The Status of the Fishing Fleet," The State of World Fisheries and Aquaculture: 2004 .
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. http://www.msnbc.msn.com/id/15532333/ Seafood Could Collapse by 2050, Experts Warn, msnbc.com. Retrieved 22 July 2007.
History
main|History of seafood Fishing is an ancient practice that dates back to at least the beginning of the Paleolithic period about 40,000 years ago. http://news.nationalgeographic.com/news/2001/11/1108_bonetool_2.html African Bone Tools Dispute Key Idea About Human Evolution National Geographic News article. 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.Yaowu Hu Y, Hong Shang H, Haowen Tong H, Olaf Nehlich O, Wu Liu W, Zhao C, Yu J, Wang C, Trinkaus E and Richards M (2009) http://www.pnas.org/content/106/27/10971.short "Stable isotope dietary analysis of the Tianyuan 1 early modern human" Proceedings of the National Academy of Sciences , 106 (27) 10971-10974. http://www.physorg.com/news166120605.html First direct evidence of substantial fish consumption by early modern humans in China PhysOrg.com , 6 July 2009. Archaeological|Archaeology features such as midden|shell middens , http://www.york.ac.uk/depts/arch/middens/index.htm Coastal Shell Middens and Agricultural Origins in Atlantic Europe. discarded fish bones and cave painting s 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.PDFlink| http://www.icsf.net/jsp/publication/samudra/pdf/english/issue_28/art01.pdf Fisheries history: Gift of the Nile. 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|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.Dalby, p.67. Common salt water fish were yellowfin tuna , red mullet , Batoidea|ray , swordfish or sturgeon , a delicacy which was eaten salted. Lake Copais itself was famous in all Greece for its eel s, celebrated by the hero of The Acharnians . Other fresh water fish were esox|pike-fish , carp and the less appreciated catfish .
Pictorial evidence of Ancient Rome|Roman fishing comes from mosaic s. http://museum.agropolis.fr/english/pages/expos/aliments/poissons/images/mosaique.htm Image of fishing illustrated in a Roman mosaic. At a certain time the goatfish was considered the epitome of luxury, above all because its scales exhibit a bright red color 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 Garum|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 (see the Satyricon ) 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. Kipper s made from herring caught in the North Sea could be found in markets as far away as Constantinople .Adamson (2002), p. 11. While large quantities of fish were eaten fresh, a large proportion was salted, dried, and, to a lesser extent, smoked. Stockfish , 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 Mollusca|mollusk s including oyster s, mussel s and scallop s 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.Adamson (2004), pp. 45–39.
See also
div col|2
Cold chain
Fish (food)|Fish as food
Fish processing
Fish market
Safe Harbor Certified Seafood
Seafood Watch , sustainable consumer guide (USA)
Sustainable seafood
Friend of the Sea
Got Mercury?
div col end
Notes
reflist|2
References
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Adamson, Melitta Weiss (2004) http://books.google.co.nz/books? id=jtgud2P-EGwC& printsec=frontcover& dq=%22Food+in+Medieval+Times%22& hl=en& sa=X& ei=tnG3T_3LMOnXmAX-8u2gCQ& ved=0CDoQ6AEwAA#v=onepage& q=%22Food%20in%20Medieval%20Times%22& f=false Food in Medieval Times Greenwood Press. ISBN 0-313-32147-7.
Adamson, Melitta Weiss (2002) http://books.google.co.nz/books? id=RpC-dQJub6MC& printsec=frontcover& dq=%22Regional+Cuisines+of+Medieval+Europe%22& hl=en& sa=X& ei=4HO3T_DsG6LYigeGptHpCA& ved=0CDQQ6AEwAA#v=onepage& q=%22Regional%20Cuisines%20of%20Medieval%20Europe%22& f=false Regional Cuisines of Medieval Europe: A Book of Essays Routledge. ISBN 9780415929943.
Andrew Dalby|Dalby, A. (1996) http://books.google.co.nz/books? id=wtLgAAAAMAAJ& q=Siren+Feasts:+A+History+of+Food+and+Gastronomy+in+Greece& dq=Siren+Feasts:+A+History+of+Food+and+Gastronomy+in+Greece& hl=en& sa=X& ei=eHa3T8ycJqWhmQW2zbW9CQ& ved=0CDQQ6AEwAA Siren Feasts: A History of Food and Gastronomy in Greece Routledge. ISBN 0-415-15657-2.
refend
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Trewin C and Woolfitt A (2006) http://books.google.co.nz/books? id=IPnL8Hcix9MC& printsec=frontcover& dq=%22seafood%22& hl=en& sa=X& ei=Xhe3T9qsK4P4mAX0r8GoCQ& ved=0CLoBEOgBMBM#v=onepage& q=%22seafood%22& f=false Cornish Fishing and Seafood Alison Hodge Publishers. ISBN 9780906720424.
UNEP (2009) http://books.google.co.nz/books? id=iIkPzYoLBcQC& printsec=frontcover& dq=%22seafood%22& hl=en& sa=X& ei=Xhe3T9qsK4P4mAX0r8GoCQ& ved=0CI0EEOgBME4#v=onepage& q=%22seafood%22& f=false The Role of Supply Chains in Addressing the Global Seafood Crisis UNEP/Earthprint
Upton, Harold F (2011) http://books.google.co.nz/books? id=hIJOwYq-F6sC& printsec=frontcover& dq=Seafood+Safety:+Background+Issues& hl=en& sa=X& ei=IGi3T4u-OemimQWKxaSjCQ& ved=0CD4Q6AEwAA#v=onepage& q=Seafood%20Safety%3A%20Background%20Issues& f=false Seafood Safety: Background Issues DIANE Publishing. ISBN 9781437943832.
