Category Archives: Fish

Basa (fish)

Binomial name: Pangasius bocourti
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Siluriformes
Family: Pangasiidae
Genus: Pangasius
Species: P. bocourti

Synonym(s): Pangasius altifrons

Other Names: “basa fish”, “swai”, or “bocourti”. In the UK all species of Pangasius may legally be described as “river cobbler”, “cobbler”, “basa”, “pangasius”, “panga”

Habitat : Basa fish is native toccCambodia; China (Yunnan); Lao People’s Democratic Republic; Thailand; Viet Nam, India, Bangla dash

Description:
The body of the basa fish is stout and heavy. The rounded head is broader than it is long, with the blunt snout having a white band on its muzzle. This species grows to a maximum length of 120 centimetres.

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Food Value:

Calories:
Basa fish fillets are low in calories, as a 100-gram fillet contains 90 calories. This amount comprises just 4.5 percent of the daily suggested calorie intake of 2,000. If  one is dieting, basa fillets can be a good choice, as it would take less than 10 minutes of jogging or less than 11 minutes of swimming to burn the calories in a 100-gram basa fillet.

Fat:
Basa fillets are moderately high in fat, considering the low calorie content. Each 100-gram fillet contains 4 grams of fat, so fat comprises 40 percent of the calories in the fillet. Only 1 gram of the fat comes from saturated fat, a type of fat that can increase your cholesterol levels. Dietary fat is high in calories but it is vital for optimal health, as it helps your body absorb vitamins and aids in proper growth and development.
Omega-3 Fatty Acids

 

Approximately 2.6 to 6.7 percent of the fat content of a serving of basa consists of omega-3 fatty acids. A high intake of these fatty acids — particularly DHA, or docosahexaenoic acid, and EPA, or eicosapentaenoic acid — are linked to a decreased risk of heart disease. To get enough, the American Heart Association recommends that  one should have at least two 3.5-oz. servings of fish like basa each week.

Protein:

Basa fillets are rich in protein, as a 100-gram fillet contains 14 grams. This amount is more than twice the protein in an egg, but a basa fillet contains 50 fewer calories than two eggs would provide.  Every one’s  body needs protein to maintain the integrity of  the existing cells and tissues and build new tissues.

Carbohydrates:

Basa fillets contain no carbohydrates, so  one can eat this fish on a low-carbohydrate diet. While low-carbohydrate diets can help  to lose weight,  one don’t need to restrict carbohydrates to diet successfully.

Choloesterol:

Basa fillets are relatively high in cholesterol, as a 100-gram fillet contains 50 mg of cholesterol. This amount comprises 25 percent of the daily suggested limit of 200 mg. Too much cholesterol can increase your risk of heart disease.

Sodium:

Basa fillets are relatively low in sodium, with 50 mg per fillet. The daily recommended intake of sodium is 2,300 mg, so a 100-gram basa fillet contains just 2 percent of this amount.

Resources:
https://en.wikipedia.org/wiki/Basa_(fish)
http://www.iucnredlist.org/details/180848/0
https://www.livestrong.com/article/495946-nutrition-in-a-basa-fillet/#

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Megarasbora elanga

Binomial name: Megarasbora elanga
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Cypriniformes
Family: Cyprinidae
Genus: Megarasbora
Günther, 1868
Species: M. elanga

Other names: Bangala barb,Bengala eland

Habitat : The fish is found commonly in rivers and freshwater lakes in and around South Asia: India, Bangladesh and Myanmar

Description:
It reaches a maximum length of 21 centimetres (8.3 in). It is a valued food fish and is a species of commercial importance and the population is believed to be declining due to overfishing and habitat destruction.

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Resources:
https://en.wikipedia.org/wiki/Megarasbora_elanga

Vimba Vimba Fish


Binomial Name: Vimba Vimba
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Cypriniformes
Family: Cyprinidae
Subfamily: Leuciscinae
Genus: Vimba
Species: V. vimba

Other Names: vimba bream, vimba,zanthe, or zarte

Habitat:
Vimba vimba is distributed in fresh waters and in brackish estuaries of rivers draining to the Caspian Sea, Black Sea and Baltic Sea, and in the North Sea basin in the Elbe and Ems drainages. There are records from Armenia, Austria, Azerbaijan, Belarus, Bulgaria, Czech Republic, Estonia, Finland, France, Georgia, Germany, Hungary, Iran, Latvia, Lithuania, Moldova, the Netherlands, Poland, Romania, Russia, Serbia and Montenegro, Slovakia, Sweden, Switzerland, Turkey, and Ukraine.

The vimba bream is a semi-anadromous fish, which migrates from brackish water to rivers for spawning. Permanently fresh-water populations exist as well. In the Baltic Sea the species is distributed up to 62°-63° N in Sweden and Finland.

Description:

The vimba bream was at one time classified as a bream as it also has a long anal fin, but has now been placed in a different genus. Its body is not as deep as that of the bream. It also resembles the asp but its mouth is small and behind the snout whereas the asp has a large mouth with the lower jaw protruding. This species grows to about 25 to 45 centimetres (9.8 to 17.7 in) with a weight of up to 2 kilograms (4.4 lb). The scales are small and there are about sixty of them along the lateral line. This fish is a deep bluish-green on the dorsal surface and silvery along the flanks. The eyes are yellow and the pectoral and pelvic fins have reddish-yellow bases. The colouring becomes more vivid in the breeding season and males may have the operculum, base of the fins and the belly turn orange.

Vimba breams move in small shoals along the sea coast, feeding on invertebrates which they pick from the seabed, and the eggs of other fish. They leave the sea in May or June, swimming upriver to spawn in fast-moving tributaries with stony or gravelly bases and little vegetation. The males prepares several areas of riverbed on which the females deposit batches of eggs. In Lithuania, there is a festival each year along the shore of the Neman River to celebrate the arrival of the fish.

Useful properties and composition vimba vim:
Meat vimba contains much protein, which in its nutritional value can be compared with meat protein, and even more – vimba protein does not contain harmful saturated fat consists of essential amino acids, which are essential for full functioning of the human organism. These amino acids include lysine, methionine, taurine, and tryptophan. Taurine – the most useful amino acid that the air is needed for people suffering from atherosclerosis, edema, hypertension and other problems with the cardiovascular system. Therefore Sirt is extremely useful for people with the above problems. In addition, the protein found in fish, is easily digestible and easily digestible. Vimba smoked

Like the other inhabitants of the water depth, vimba contains some vitamins, macro- and microelements, which are dominated by fluorine. As is known, it is necessary for the body to tissue strength bone and tooth enamel, as well as the health of brain cells and the blood. Fluoride prevents the development of dental caries, rickets and osteoporosis. Many contained in vimba chromium, which promotes the absorption of carbohydrates, improves myocardial metabolism and regulates blood glucose and molybdenum helps to prevent anemia.

From vitamins vimba present only vitamin PP, or niacin. Vitamin PP is actively involved in carbohydrate and protein metabolism, and normalizes the activity of the nervous system, contributes to the work of the brain, reducing the level of bad cholesterol in the blood.

Known Hazards: Due to the relatively high calorie vimba it is not recommended to use for people who are overweight. Also abuse of the meat vimba liver and pancreas is not advisible.

Resources:
https://en.wikipedia.org/wiki/Vimba_vimba
http://noillen.bitballoon.com/food1/fish-vimba-compositi3721

Vhetki Fish. (Barramundi)

Binomial Name: Lates calcarifer
Kingdom: Animalia

Phylum: Chordata
Class: Actinopterygii
Order: Perciformes
Family: Latidae
Genus: Lates
Species: L. calcarifer

Other Names:Asian sea bass
Bengali Name : Vhetki Fish

Habitat:
The barramundi (Lates calcarifer) or Asian sea bass, is a species of catadromous fish in family Latidae of order Perciformes. The species is widely distributed in the Indo-West Pacific region from Southeast Asia to Papua New Guinea and Northern Australia. Known in Thai language as pla kapong, it is very popular in Thai cuisine.

Description:
This species has an elongated body form with a large, slightly oblique mouth and an upper jaw extending behind the eye. The lower edge of the preoperculum is serrated with a strong spine at its angle; the operculum has a small spine and a serrated flap above the origin of the lateral line. Its scales are ctenoid. In cross section, the fish is compressed and the dorsal head profile clearly concave. The single dorsal and ventral fins have spines and soft rays; the paired pectoral and pelvic fins have soft rays only; and the caudal fin has soft rays and is truncate and rounded. Barramundi are salt and freshwater sportfish, targeted by many. They have large, silver scales, which may become darker or lighter, depending on their environments. Their bodies can reach up to 1.8 m (5.9 ft) long, though evidence of them being caught at this size is scarce. The maximum weight is about 60 kg (130 lb). The average length is about 0.6–1.2 m (2.0–3.9 ft). Its genome size is about 700 Mb, which was sequenced and published in Animal Genetics (2015, in press) by James Cook University.

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Barramundi are demersal, inhabiting coastal waters, estuaries, lagoons, and rivers; they are found in clear to turbid water, usually within a temperature range of 26?30 °C. This species does not undertake extensive migrations within or between river systems, which has presumably influenced establishment of genetically distinct stocks in Northern Australia.

Life cycle:
The barramundi feeds on crustaceans, molluscs, and smaller fish (including its own species); juveniles feed on zooplankton. The barramundi is euryhaline, but stenothermal. It inhabits rivers and descends to estuaries and tidal flats to spawn. In areas remote from fresh water, purely marine populations may become established.

At the start of the monsoon, males migrate downriver to meet females, which lay very large numbers of eggs (several millions each). The adults do not guard the eggs or the fry, which require brackish water to develop.

The species is sequentially hermaphroditic, with most individuals maturing as males and becoming female after at least one spawning season; most of the larger specimens are therefore female. Fish held in captivity sometimes demonstrate features atypical of fish in the wild: they change sex at a smaller size, exhibit a higher proportion of protandry and some males do not undergo sexual inversion:

Uses:
As Food: Barramundi have a mild flavour and a white, flaky flesh, with varying amount of body fat.

In Australia, such is the demand for the fish that a substantial amount of barramundi consumed there is actually imported. This has placed economic pressure on Australian producers, both fishers and farmers, whose costs are greater due to remoteness of many of the farming and fishing sites, as well as stringent environmental and food safety standards placed on them by government. While country of origin labelling has given consumers greater certainty over the origins of their barramundi at the retail level, no requirement exists for the food service and restaurant trades to label the origins of their barramundi.

In the US, barramundi is growing in popularity. Monterey Bay Aquarium has deemed US and Vietnam-raised barramundi as “Best Choice” under the Seafood Watch sustainability program.

Barramundi are a favorite food of the region’s apex predator, saltwater crocodiles, which have been known to take them from unwary fishermen.

Nile perch—a similar fish found in the Afrotropic ecozone, or sub-Saharan Africa—is often mislabeled as barramundi.

Bengali cuisine:
Locally caught bhetki (barramundi) is a popular fish among Bengali people, mainly dished in festivities like marriages and other important social events, cooked as Bhetki macher paturi, bhetki macher kalia or coated with suji (semolina) and pan fried. It is very popular among people who are usually sceptical to eat fish because of their tiny pin bones. Bhetki fillets have no pin bones in them. In Bengali cuisine therefore the fry of “Bhetki” fillets is popular, commonly known as “Fish Fry” which is considered to be of good quality if it is made of this fish.

Neutricinal value:

Low in Fat:
A 6-ounce fillet of fresh barramundi contains 140 calories, and 13 percent of this amount — approximately 18 calories, or 2 grams — comes from fat. For a woman on a 2,000-calorie diet, a serving of barramundi would supply only 2 to 3.5 percent of her recommended daily limit of fat. Barramundi contains no saturated fat, although it does have 70 milligrams of cholesterol, which is 23 percent of the total a healthy adult should have each day. Columbia Health assures that, despite the cholesterol content, the health benefits of fish like barramundi still make it a good choice in a balanced diet.

Rich in Omega-3 Fatty Acids:
A serving of some commercially farmed barramundi contains about 1 gram of omega-3 fatty acids, nearly as much as the 1.5 grams of omega-3 fatty acids found in every serving of fatty fish like salmon, mackerel or herring. There isn’t a recommended daily allowance of omega-3 fatty acids, but eating two servings of fish such as barramundi per week will supply most adults with enough, says the University of Massachusetts Medical School. A diet high in omega-3 fatty acids may help lower your cholesterol and decrease your risk of heart disease, cancer and neurological disorders.

Excellent Protein Choice:
The Centers for Disease Control and Prevention says that the average adult woman needs 46 grams of protein per day, while a man should have about 56 grams. Barramundi supplies 35 grams of protein in a 6-ounce fillet – that’s 76 percent of a woman’s protein RDA and 62 percent of a man’s daily protein requirement. You may have a better chance of avoiding chronic diseases such as diabetes, cancer and heart disease if you get more of your protein from plant-based sources, poultry or seafood, rather than red or processed meats.

Variety of Vitamins and Minerals:
Like all fish, barramundi is a source of a number of essential vitamins and minerals that support your immune, cardiovascular and nervous systems, including selenium, zinc, magnesium, vitamin A and calcium. Each 6-ounce fillet of barramundi contains 40 milligrams of calcium, or 4 percent of the 1,000-milligram daily recommended intake for adults. Barramundi also provides approximately 4 percent of an adult’s required intake of vitamin A.

Health Benefits of Barramundi:
Let’s take a closer look at the health benefits of barramundi.

Low Mercury Levels:
Barramundi is one fish that eats plankton for surviving, unlike other fish that gobble up smaller fish. This makes the palmer a healthier food option for all the fish lovers as the mercury levels in this fish are very low. Moreover, you can relish this fish without any guilt of contributing to its extinction, merely because it relies on the freshwater organism plankton for its sustainability.

Prevents Cancer:
There is a very high level of omega-3 fatty acids in barramundi, which are often considered good, as the body needs a certain amount of HDL or good cholesterol for normal functioning. Omega-3 fatty acids have also been directly linked to lower risk of cancer, making barramundi a very valuable catch indeed.

Resources:
https://en.wikipedia.org/wiki/Barramundi
https://www.livestrong.com/article/495946-nutrition-in-a-basa-fillet/

7 Incredible Benefits of Barramundi

Tuna Fish

Family: Scombridae
Subfamily: Scombrinae
Tribe: Thunnini
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Scombriformes

Habitat: Tuna fish are found in all sorts of habitats (places), including coastal estuaries, lakes, wetlands, rivers, mountain streams and even alpine tarns.

For both long- and shortfins, places to hide (cover) during daylight are very important – water weed, tree roots, undercut banks, and debris piles are all suitable types of cover. They are able to squeeze into very small spaces and dig down into the mud.

Description:
A tuna is a saltwater fish that belongs to the tribe Thunnini, a sub-grouping of the mackerel family (Scombridae). Thunnini comprises fifteen species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max. length: 50 cm (1.6 ft), weight: 1.8 kg (4 lb)) up to the Atlantic bluefin tuna (max. length: 4.6 m (15 ft), weight: 684 kg (1,508 lb)). The bluefin averages 2 m (6.6 ft), and is believed to live for up to 50 years.

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Tuna, Opah, mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna for example, is capable of speeds of up to 75 km/h (47 mph). Found in warm seas, it is extensively fished commercially, and is popular as a game fish. As a result of overfishing, stocks of some tuna species, such as the southern bluefin tuna, are close to extinction.

Nutritional Value of Tuna Fish:
The health benefits of tuna fish can be attributed to the impressive content of vitamins, minerals, and organic compounds found in this delicious fish. [1] These include antioxidants and protein, without much-saturated fat or sodium. It also has impressive levels of selenium, phosphorous, iron, magnesium, and potassium. In terms of vitamins, there is a wealth of vitamin B12 and niacin, as well as a good amount of vitamin B6 and riboflavin.

Health Benefits of Tuna Fish

Heart Health:
Perhaps the most common health benefit that is attributed to tuna fish is its significant impact on heart health.  In terms of reducing coronary heart diseases, tuna fish has high levels of omega-3 fatty acids, which help reduce omega-6 fatty acids and LDL or bad cholesterol in the arteries and blood vessels. Furthermore, it often replaces foods with high saturated fat content, further lowering the risk of heart diseases.

Blood Pressure:
The anti-inflammatory omega-3 fatty acids can help reduce blood pressure. [3] Potassium, found in tuna, is a vasodilator and is very good for lowering blood pressure. Reducing hypertension can significantly boost your health by lowering the strain on your cardiovascular system. This will help prevent heart attacks and strokes, as well as conditions like atherosclerosis.

Eye Care:
Tuna fish, being rich in omega-3 fatty acids, is a great option for preventing eye disorders like age-related macular degeneration. [4] This disease is the major reason behind the occurrence of blindness in the elderly people. The blindness is also caused due to diabetic complications and tuna can help in reducing the chances of diabetic retinopathy.

Growth and Development:
Tuna fish is packed with high levels of protein. [5] A single serving of only 165 grams (approximately 1 can of tuna fish) contains more than 80% of your daily protein requirement. Proteins are the building blocks of our body that guarantee growth, faster recovery from wounds and illnesses, improved muscle tone, and overall metabolic efficiency.

Weight Loss:
Tuna fish is low in calories and fat, yet loaded with beneficial nutrients like protein. The omega-3 fatty acids found in tuna stimulate a hormone called leptin, which balances the body’s food intake with the internal desire to eat more. [6] This can reduce overeating and make sure that your body is only consuming what it actually needs.

Boosted Immune System:
Tuna contains a good amount of vitamin C, zinc, and manganese, all of which are considered antioxidant in nature. Antioxidants are one of the body’s defense mechanisms against free radicals, the harmful by-products of cellular metabolism that cause cancer and other chronic diseases.  However, the real champion of tuna’s immune system-boosting potential is selenium. Tuna fish is rich in this mineral, giving nearly 200% of the daily requirement in a single serving. This makes the fish a very powerful antioxidant and immune-boosting food.

Energy Levels:
The B complex vitamins in tuna have been connected with a wide range of health aspects. [8] They are mainly involved in boosting the metabolism, increasing the efficiency of organs, protecting the skin, and increasing energy levels. By consuming tuna fish regularly, you can ensure that you are active, energetic, and healthy.

Blood Circulation:
Tuna is a rich source of iron, along with the B-complex vitamins that play an important role in red blood cell formation. [9] Without iron, people become anemic and their blood is unable to oxygenate the vital organs that need fresh oxygen to function efficiently.

Cancer Prevention:
Tuna fish has antioxidant properties, thanks to selenium and other nutrients, making it effective at preventing some types of cancer. [10] Numerous studies have connected tuna to a reduction in the occurrence of breast and kidney cancer. Selenium is a powerful antioxidant that neutralizes free radicals before they can cause a mutation in healthy cells, thereby turning them into cancer cells. Other promising results have also shown a reduction in colon cancer, thanks to the high levels of omega-3 fatty acid in the fish.

Kidney Diseases:
The potassium and sodium content in tuna is well-balanced, which helps manage the fluid balance in the body. When your body maintains a fluid balance, the kidneys function properly, thereby lowering the chances of developing serious kidney conditions.

Reduced Inflammation:
Tuna fish can keep the body’s overall stress levels down by reducing inflammation, thanks to the anti-inflammatory vitamins and minerals. [11] A reduction in inflammation across the body ensures an enhanced functioning of all organs. It also helps prevent inflammatory diseases like arthritis and gout, both of which afflict millions of people around the world.

Cell Membrane Damage:
When tuna fish is cooked, the proteins in tuna begin to break down into fragments, called peptides. These fragments can actually be powerful antioxidants that specifically target cell membranes, keeping them healthy, strong, and functioning properly. [12] Free radicals often attack membranes throughout the body, including those in the brain, so eating cooked tuna and improving the membrane protection is a very good idea!

Mercury and Selenium Balance:
Consuming any fish, or for that matter, tuna, above a certain limit can bring the mercury level in our body at an unhealthy point. Studies have shown that there is a unique form of selenium, called selenoneine. This actually binds to mercury and acts as an antioxidant, slightly changing the composition of mercury to make it less dangerous. However, studies are still ongoing to completely validate this.

Depression:
Intake of tuna fish is good for relieving depression. Findings of a research study suggest that fish consumption may be beneficial for women’s mental health. [14] It can also reduce depression levels in women.

Tips for Enjoying Tuna Fish

The taste of tuna fish makes it perfect for eating as a tuna steak, as a spread with mayonnaise on crackers or bread, in tuna salad and burger, or any of the other varieties. [15] It is versatile, delicious, inexpensive, and very good for health.

Resources:
https://en.wikipedia.org/wiki/Tuna

13 Amazing Benefits of Tuna Fish


https://www.niwa.co.nz/te-k%C5%ABwaha/tuna-information-resource/biology-and-ecology/habitat