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Tilapia

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Description:
Tilapia is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers and lakes and less commonly found living in brackish water. Historically, they have been of major importance in artisan fishing in Africa and the Middle East, and they are of increasing importance in aquaculture and aquaponics. Tilapia can become problematic invasive species in new warm-water habitats such as Australia, whether deliberately or accidentally introduced, but generally not in temperate climates due to their inability to survive in cold water.

Tilapia is the fourth most consumed fish in the United States dating back to 2002. The popularity of tilapia came about due to its cheap price, easy preparation, and its mild taste.
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Tilapia typically have laterally compressed, deep bodies. Like other cichlids, their lower pharyngeal bones are fused into a single tooth-bearing structure. A complex set of muscles allows the upper and lower pharyngeal bones to be used as a second set of jaws for processing food (cf. morays), allowing a division of labor between the “true jaws” (mandibles) and the “pharyngeal jaws”. This means they are efficient feeders that can capture and process a wide variety of food items. Their mouths are protrusible, usually bordered with wide and often swollen lips. The jaws have conical teeth. Typically tilapia have a long dorsal fin, and a lateral line which often breaks towards the end of the dorsal fin, and starts again two or three rows of scales below. Some Nile tilapia can grow as long as two feet.

Other than their temperature sensitivity, tilapia exist in or can adapt to a very wide range of conditions. One extreme example is the Salton Sea, where tilapia introduced when the water was brackish now live in saltwater so salty that it kills marine fish.

Tilapias are also known to be a mouth breeding species. Mouth breeding means they carry the fertilized eggs and young fish in their mouths for several days after the yolk sac is absorbed.

Species:
Tilapia as a common name has been applied to various cichlids from three distinct genera: Oreochromis, Sarotherodon and Tilapia. The members of the other two genera used to belong to the genus Tilapia but have since been split off into their own genera. However, particular species within are still commonly called “tilapia” regardless of the change in their actual taxonomic nomenclature.

The delimitation of these genera among each other and to other tilapiines requires more research; mtDNA sequences are confounded because at least among the species of any one genus, there is frequent hybridization. The species remaining in Tilapia in particular still seem to be a paraphyletic assemblage.

As Food:
Whole tilapia fish can be processed into skinless, boneless (Pin-Bone Out, or PBO) fillets: the yield is from 30 percent to 37 percent, depending on fillet size and final trim.

Tilapia is one of several commercially important aquaculture species (including trout, barramundi and channel catfish) susceptible to off-flavors. These ‘muddy’ or ‘musty’ flavors are normally caused by geosmin and 2-methylisoborneol, organic products of ubiquitous cyanobacteria that are often present or bloom sporadically in water bodies and soil. These flavours are no indication of freshness or safety of the fish, but they make the product unattractive to consumers. Simple quality control procedures are known to be effective in ensuring the quality of fish entering the market.

In a freshwater soilless pond system the fish will not have these flavors. Fish raised in man-made lakes tend to absorb the flavor of the ground. A concrete pond with plants to clean the water is a much better system. It is also important that the fish only get fed as much food as they can eat. If the food is left over in the tank it will break down in the water leaving a bad odor that leads to an unwanted taste in the fish.[citation needed]

Tilapia have very low levels of mercury, as they are fast-growing, lean and short-lived, with a primarily vegetarian diet, so do not accumulate mercury found in prey. Tilapia are low in saturated fat, calories, carbohydrates and sodium, and are a good protein source. They also contain the micronutrients phosphorus, niacin, selenium, vitamin B12 and potassium.

Multiple studies have evaluated the effects of adding flaxseed derivatives (a vegetable source of omega-3 fatty acids) to the feed of farmed tilapia. These studies have found both the more common omega-3 fatty acid found in the flax, ALA and the two types almost unique to animal sources (DHA and EPA), increased in the fish fed this diet. Guided by these findings, tilapia farming techniques could be adjusted to address the nutritional criticisms directed at the fish while retaining its advantage as an omnivore capable of feeding on economically and environmentally inexpensive vegetable protein. Adequate diets for salmon and other carnivorous fish can alternatively be formulated from protein sources such as soybean, although soy-based diets may also change in the balance between omega-6 and omega-3 fatty acids.

Nutritional Value Of Tilapia:-
Tilapia is highly valued as a seafood source due to its many beneficial qualities, which are attributed to its wealth of nutrients, vitamins, and minerals, including significant amounts of protein, omega-3 fatty acids, selenium, phosphorous, potassium, vitamin B12, niacin, vitamin B6, and pantothenic acid. Below you will find a more details explanation of the health benefits of tilapia.
Health Benefits Of Tilapia:
One of the most notable health benefits of tilapia is its low calorie count, which is ideal for anyone looking to shed a few pounds. With just 145 calories per serving, you can pair tilapia with a wide range of vegetables for a truly low-calorie and fat burning meal.

Tilapia is also a great source of omega-3 fatty acids, which can help you maintain a healthy blood pressure and keep heart disease at bay. This is important because many of us with too much fat on our bodies are highly susceptible to these illnesses.

In addition to being loaded with protein, tilapia has plenty of potassium to help prevent post-workout muscle cramps. Other nutrients tilapia contains in abundance includes vitamin B12, which helps keep you mentally alert; niacin, which is necessary to keep your body functioning at an optimal level, and selenium a nutrient known to decrease your risk against cancer and heart disease.

So in addition to being quite low in calories, the health benefits of tilapia include fat burning, improved heart health and good cholesterol (HDL), and a decreased risk of weight-related illnesses.
Growth and Development: One of the most important aspects of tilapia is its impressive protein content, making up more than 15% of our daily requirement in a single serving. Protein is an essential part of our diet, particularly animal proteins, because they can be enzymatically broken down into composite amino acids and reassembled into usable proteins in the human body. Protein is directly linked to proper growth and development of organs, membranes, cells, and muscles. It is particularly important that children consume adequate amounts of protein to ensure that they develop properly. They also are necessary for muscle growth, cellular repair, and proper metabolic activity of numerous organ systems.

Weight Loss: Unlike many other animal products, fish like tilapia are high in protein but low in calories and fats. This can be a good way to reduce your caloric intake, while still giving your body all of the necessary nutrients it needs to function properly. Fish is often turned to as a dietary option for people trying to lose weight, without starving themselves with crash diets.

Bone Health: One of the most prominent minerals found in tilapia is phosphorous, which is an essential mineral for human health, as it is a vital part of the development and growth of bone matter. It is also a necessary element in the maintenance of the teeth and nails, keeping them strong and durable well into your old age. Phosphorous can help prevent osteoporosis, which is the degradation of bone mineral density often suffered by people as they age.

Prevents Prostate Cancer: Like many types of fish, tilapia has a very high content of selenium. The health benefits of selenium are impressive, and are antioxidant in nature. Studies have directly linked selenium intake to a reduction in the risk of prostate cancer, as well as various heart conditions. Additional research is being done on the impact of tilapia’s selenium on other types of cancer. Antioxidants like selenium are famed for their ability to reduce free radical activity in the body, thereby lowering the chances of oxidative stress on all the organ systems, and the mutation of healthy cells into cancerous ones.

Heart Health: Tilapia is a rich source of omega-3 fatty acids, which have been directly linked to lowering cholesterol levels and triglyceride levels in the human cardiovascular system. Omega-3 fatty acids neutralize the impact of omega-6 fatty acids. There is some controversy about fish in general having high levels of dangerous LDL cholesterol, but studies have shown that the beneficial effects of the omega-3 fatty acids outweigh the risks of omega-6 fatty acids also found in tilapia. Omega-3 fatty acids help to prevent atherosclerosis, heart attacks, and strokes. The potassium found in tilapia is also a vasodilator, and reduces blood pressure, which is an additional boost to heart health.
Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.
Resources:
https://en.wikipedia.org/wiki/Tilapia
http://www.fatburningfurnace.com/blog/tilapia-nutrition-facts-–-health-benefits-of-tilapia/

8 Amazing Benefits of Tilapia

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Fish

Cord Fish

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Description:
Cod is the common name for the genus Gadus of demersal fishes, belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and some species suggested to belong to genus Gadus are not called cod (the Alaska pollock).

The two most common species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (Gadus macrocephalus), found in both eastern and western regions of the northern Pacific. Gadus morhua was named by Linnaeus in 1758. (However, G. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the Baltic, was originally described as Gadus callarias by Linnaeus.)

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Cod is popular as a food with a mild flavour and a dense, flaky, white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E, and omega-3 fatty acids (EPA and DHA). Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

Species:
At various times in the past, taxonomists included many species in the genus Gadus. Most of these are now either classified in other genera, or have been recognized as simply forms of one of three species. All these species have a number of common names, most of them ending with the word “cod”, whereas other species, as closely related, have other common names (such as pollock and haddock). However, many other, unrelated species also have common names ending with cod. The usage often changes with different localities and at different times.

Some fish commonly known as cod are unrelated to Gadus. Part of this name confusion is market-driven. Severely shrunken Atlantic cod stocks have led to the marketing of cod replacements using culinary names of the form “x cod”, according to culinary rather than phyletic similarity. The common names for the following species have become well established; note that all inhabit the Southern Hemisphere.

Perciformes:
Fish of the order Perciformes that are commonly called “cod” include:

*Blue cod Parapercis colias
*Eastern freshwater cod Maccullochella ikei
*Mary River cod Maccullochella peelii mariensis
*Murray cod Maccullochella peelii peelii
*Potato cod Epinephelus tukula
*Sleepy cod Oxyeleotris lineolatus
*Trout cod Maccullochella macquariensis
*The cod icefish family, Nototheniidae, including:
#Antarctic cod Dissostichus mawsoni
#Black cod Notothenia microlepidota
#Maori cod Paranotothenia magellanica
#Rock cod, reef cod, and coral cod

Almost all coral cod, reef cod or rock cod are also in order Perciformes. Most are better known as groupers, and belong to the family Serranidae. Others belong to the Nototheniidiae. Two exceptions are the Australasian red rock cod, which belongs to a different order (see below), and the fish known simply as the rock cod and as soft cod in New Zealand, Lotella rhacina, which as noted above actually is related to the true cod (it is a morid cod).

Scorpaeniformes:
From the order Scorpaeniformes:

*Ling cod Ophiodon elongatus
*Red rock cod Scorpaena papillosa
*Rock cod Sebastes
Ophidiiformes:
The tadpole cod family, Ranicipitidae, and the Eucla cod family, Euclichthyidae, were formerly classified in the order Ophidiiformes, but are now grouped with the Gadiformes.

Marketed as cod:
Some fish that do not have “cod” in their names are sometimes sold as cod. Haddock and whiting belong to the same family, the Gadidae, as cod.

*Haddock Melanogrammus aeglefinus
*Whiting Merlangius merlangus

Characteristics:
Cods of the genus Gadus have three rounded dorsal and two anal fins. The pelvic fins are small, with the first ray extended, and are set under the gill cover (i.e. the throat region), in front of the pectoral fins. The upper jaw extends over the lower jaw, which has a well-developed chin barbel. The eyes are medium-sized, approximately the same as the length of the chin barbel. Cod have a distinct white lateral line running from the gill slit above the pectoral fin, to the base of the caudal or tail fin. The back tends to be a greenish to sandy brown, and shows extensive mottling, especially towards the lighter sides and white belly. Dark brown colouration of the back and sides is not uncommon, especially for individuals that have resided in rocky inshore regions.

The Atlantic cod can change colour at certain water depths. It has two distinct colour phases: gray-green and reddish brown. Its average weight is 5–12 kilograms (11–26 lb), but specimens weighing up to 100 kilograms (220 lb) have been recorded. Pacific cod are smaller than Atlantic cod[2][6] and are darker in colour.
Distribution:
Atlantic cod (Gadus morhua) live in the colder waters and deeper sea regions throughout the North Atlantic. Pacific cod (Gadus macrocephalus) is found in both eastern and western regions of the Pacific.

Atlantic cod divide into several stocks, including the Arcto-Norwegian, North Sea, Faroe, Iceland, East Greenland, West Greenland, Newfoundland, and Labrador stocks. There seems to be little interchange between the stocks, although migrations to their individual breeding grounds may involve distances of 200 miles (320 km) or more.

Atlantic cod occupy varied habitat, favouring rough ground, especially inshore, and are demersal in depths between 20 and 200 feet (6.1 and 61.0 m), 80 metres (260 ft) on average, although not uncommonly to depths of 600 metres (2,000 ft). Off the Norwegian and New England coasts and on the Grand Banks of Newfoundland, cod congregate at certain seasons in water of 30–70 metres (98–230 ft) depth. Cod are gregarious and form schools, although shoaling tends to be a feature of the spawning season.

Life cycle:
Spawning of northeastern Atlantic cod occurs between January and April (March and April are the peak months), at a depth of 200 metres (660 ft) in specific spawning grounds at water temperatures between 4 and 6 °C (39 and 43 °F). Around the UK, the major spawning grounds are in the middle to southern North Sea, the start of the Bristol Channel (north of Newquay), the Irish Channel (both east and west of the Isle of Man), around Stornoway, and east of Helmsdale.

Prespawning courtship involves fin displays and male grunting, which leads to pairing. The male inverts himself beneath the female, and the pair swim in circles while spawning. The eggs are planktonic and hatch between eight and 23 days, with larva reaching 4 millimetres (0.16 in) in length. This planktonic phase lasts some ten weeks, enabling the young cod to increase its body weight by 40-fold, and growing to about 2 centimetres (0.79 in). The young cod then move to the seabed and change their diet to small benthic crustaceans, such as isopods and small crabs. They increase in size to 8 centimetres (3.1 in) in the first six months, 14–18 centimetres (5.5–7.1 in) by the end of their first year, and to 25–35 centimetres (9.8–13.8 in) by the end of the second. Growth tends to be less at higher latitudes. Cod reach maturity at about 50 centimetres (20 in) at about 3 to 4 years of age.

As Food:
Cod is popular as a food with a mild flavor and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).

Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice. Cod’s soft liver can be tinned (canned) and eaten. Cod is mainly consumed in Portugal, Spain, Italy and Brazil.

Health Benefits Of Eating Cod Fish:

*The most known health benefit of cod is that it is an excellent source of protein, while being low on calories at the same time. It also contains a variety of other essential nutrients.

*Studies have proved cod to be very useful for people suffering from atherosclerosis and diabetic heart disease. People, who eat cod fish regularly, are at a much lower risk of suffering from heart diseases and heart attack. More specifically, cod fosters cardiovascular health, as the omega-3 fatty acids contained in it are a good source of blood thinning.

*Cod is also a rich source of Vitamin B12 and B6. Both the vitamins are beneficial in keeping the homocysteine levels low in the body. Homocysteine is a molecule which is capable of damaging the walls of blood vessels in the body. High levels of homocysteine increases the risk of heart attacks and strokes.

*Cod is known to bring down the cholesterol levels, because it contains Niacin, which is another B vitamin. This vitamin plays a significant role in controlling the cholesterol levels in the body.

*The risk of arrhythmia and/or sudden death is significantly reduced by consuming the Omega 3 fatty acids, EPA and DHA, both of which are present in cod liver oil.

*Studies have also put forward strong claims to establish that the omega 3 fatty acids present in cod can effectively treat depression. Continued consumption of cod liver oil can greatly help in mood swings associated with bipolar disorder. Sufferers of bipolar disorder, who struggle to control their moods, are suggested to consume cod liver oil.

*A regular dose of cod liver oil helps fight rickets in children, which is a bone softening condition. It also prevents ear infections in children. It has been witnessed that babies of mothers who regularly consume cod liver oil are less prone to type-1 diabetes.
Known Hazards:
*Omega 3 fatty acids contained in cod can interfere with the ability of blood to clot, which increases the risk of hemorrhagic strokes.

*While cod makes for a low cal food, cod liver oil is high on calories and therefore, its consumption needs to be moderate and well regulated. Large amount of cod consumption can prove dangerous for other reasons as well. As it is very rich in many vitamins, over-consumption can be risky.

Some Cooking Tips:
*Cod is best cooked in moist heat, because of its lean meat. The ways to cook cod may include boiling, frying, baking, sauté and steaming.
*Cod fish can be made very succulent by poaching or steaming it. Slow cooking works best on cod to heighten its delicious flavor.
*Cod also cooks early due to its lean meat.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.
Resources:
https://en.wikipedia.org/wiki/Cod
http://lifestyle.iloveindia.com/lounge/benefits-of-cod-6179.html

Categories
Fish

Salmon

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Description:
Salmon is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic (genus Salmo) and Pacific Ocean (genus Oncorhynchus). Many species of salmon have been introduced into non-native environments such as the Great Lakes of North America and Patagonia in South America. Salmon are intensively farmed in many parts of the world.

Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water through their lives. Various species of salmon display anadromous life strategies while others display freshwater resident life strategies. Folklore has it that the fish return to the exact spot where they were born to spawn; tracking studies have shown this to be mostly true. A portion of a returning salmon run may stray and spawn in different freshwater systems. The percent of straying depends on the species of salmon. Homing behavior has been shown to depend on olfactory memory.

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Species:
The term “salmon” comes from the Latin salmo, which in turn may have originated from salire, meaning “to leap”. The nine commercially important species of salmon occur in two genera. The genus Salmo contains the Atlantic salmon, found in the north Atlantic, as well as many species commonly named trout. The genus Oncorhynchus contains eight species which occur naturally only in the North Pacific. As a group, these are known as Pacific salmon. Chinook salmon have been introduced in New Zealand and Patagonia. Coho, freshwater sockeye, and Atlantic salmon have been established in Patagonia, as well.

Distribution:
*Atlantic salmon (Salmo salar) reproduce in northern rivers on both coasts of the Atlantic Ocean.

*Landlocked salmon (Salmo salar m. sebago) live in a number of lakes in eastern North America and in Northern Europe, for instance in lakes Sebago, Onega, Ladoga, Saimaa, Vänern, and Winnipesaukee. They are not a different species from the Atlantic salmon, but have independently evolved a non-migratory life cycle, which they maintain even when they could access the ocean.

*Chinook salmon (Oncorhynchus tshawytscha) are also known in the US as king salmon or blackmouth salmon, and as spring salmon in British Columbia. Chinook are the largest of all Pacific salmon, frequently exceeding 14 kg (30 lb).[40] The name tyee is used in British Columbia to refer to Chinook over 30 pounds, and in the Columbia River watershed, especially large Chinook were once referred to as June hogs. Chinook salmon are known to range as far north as the Mackenzie River and Kugluktuk in the central Canadian arctic,[41] and as far south as the Central California coast.

*Chum salmon (Oncorhynchus keta) are known as dog, keta, or calico salmon in some parts of the US. This species has the widest geographic range of the Pacific species: south to the Sacramento River in California in the eastern Pacific and the island of Ky?sh? in the Sea of Japan in the western Pacific; north to the Mackenzie River in Canada in the east and to the Lena River in Siberia in the west.

*Coho salmon (Oncorhynchus kisutch) are also known in the US as silver salmon. This species is found throughout the coastal waters of Alaska and British Columbia and as far south as Central California (Monterey Bay). It is also now known to occur, albeit infrequently, in the Mackenzie River.
Masu salmon or cherry salmon (Oncorhynchus masou) are found only in the western Pacific Ocean in Japan, Korea, and Russia. A land-locked subspecies known as the Taiwanese salmon or Formosan salmon (Oncorhynchus masou formosanus) is found in central Taiwan’s Chi Chia Wan Stream.

*Pink salmon (Oncorhynchus gorbuscha), known as humpies in southeast and southwest Alaska, are found from northern California and Korea, throughout the northern Pacific, and from the Mackenzie River in Canada to the Lena River in Siberia, usually in shorter coastal streams. It is the smallest of the Pacific species, with an average weight of 1.6 to 1.8 kg (3.5 to 4.0 lb).

*Sockeye salmon (Oncorhynchus nerka) are also known in the US as red salmon. This lake-rearing species is found south as far as the Klamath River in California in the eastern Pacific and northern Hokkaid? island in Japan in the western Pacific and as far north as Bathurst Inlet in the Canadian Arctic in the east and the Anadyr River in Siberia in the west. Although most adult Pacific salmon feed on small fish, shrimp, and squid, sockeye feed on plankton they filter through gill rakers. Kokanee salmon are the land-locked form of sockeye salmon.

*Danube salmon, or huchen (Hucho hucho), are the largest permanent freshwater salmonid species.

As Food:
Atlantic salmon (Salmo salar) reproduce in northern rivers on both coasts of the Atlantic Ocean.
Landlocked salmon (Salmo salar m. sebago) live in a number of lakes in eastern North America and in Northern Europe, for instance in lakes Sebago, Onega, Ladoga, Saimaa, Vänern, and Winnipesaukee. They are not a different species from the Atlantic salmon, but have independently evolved a non-migratory life cycle, which they maintain even when they could access the ocean.

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Chinook salmon (Oncorhynchus tshawytscha) are also known in the US as king salmon or blackmouth salmon, and as spring salmon in British Columbia. Chinook are the largest of all Pacific salmon, frequently exceeding 14 kg (30 lb). The name tyee is used in British Columbia to refer to Chinook over 30 pounds, and in the Columbia River watershed, especially large Chinook were once referred to as June hogs. Chinook salmon are known to range as far north as the Mackenzie River and Kugluktuk in the central Canadian arctic, and as far south as the Central California coast.

Chum salmon (Oncorhynchus keta) are known as dog, keta, or calico salmon in some parts of the US. This species has the widest geographic range of the Pacific species: south to the Sacramento River in California in the eastern Pacific and the island of Ky?sh? in the Sea of Japan in the western Pacific; north to the Mackenzie River in Canada in the east and to the Lena River in Siberia in the west.

Coho salmon (Oncorhynchus kisutch) are also known in the US as silver salmon. This species is found throughout the coastal waters of Alaska and British Columbia and as far south as Central California (Monterey Bay). It is also now known to occur, albeit infrequently, in the Mackenzie River.

Masu salmon or cherry salmon (Oncorhynchus masou) are found only in the western Pacific Ocean in Japan, Korea, and Russia. A land-locked subspecies known as the Taiwanese salmon or Formosan salmon (Oncorhynchus masou formosanus) is found in central Taiwan’s Chi Chia Wan Stream.

Pink salmon (Oncorhynchus gorbuscha), known as humpies in southeast and southwest Alaska, are found from northern California and Korea, throughout the northern Pacific, and from the Mackenzie River[41] in Canada to the Lena River in Siberia, usually in shorter coastal streams. It is the smallest of the Pacific species, with an average weight of 1.6 to 1.8 kg (3.5 to 4.0 lb).

Sockeye salmon (Oncorhynchus nerka) are also known in the US as red salmon. This lake-rearing species is found south as far as the Klamath River in California in the eastern Pacific and northern Hokkaid? island in Japan in the western Pacific and as far north as Bathurst Inlet in the Canadian Arctic in the east and the Anadyr River in Siberia in the west. Although most adult Pacific salmon feed on small fish, shrimp, and squid, sockeye feed on plankton they filter through gill rakers. Kokanee salmon are the land-locked form of sockeye salmon.
Danube salmon, or huchen (Hucho hucho), are the largest permanent freshwater salmonid species.

Salmon Nutrition Facts:-
*Vitamin B12 (236% daily recommended value)
*Vitamin D (127%)
*Selenium (78.3%)
*Vitamin B3 (56.3%)
*Omega-3 Fatty Acids (55%)
*Protein (53.1%)
*Phosphorus (52.1%)
*Vitamin B6 (37.6%)
*Iodine (21.3%
*Choline (19.2%)
*Vitamin B5 (18.4%)
*Biotin (15.1%)
*Potassium (14%)
Nutritional Food Value:

Fish and shellfish are nutrient dense and salmon is no exception. It is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) but it is their content of omega-3 fatty acids that receives the most attention.

Fish and shellfish have been important in human nutrition since prehistoric times. Fish farming is an age old practice and the ancient Assyrians and Romans farmed fish in ponds. For thousands of years the Chinese have farmed fish using their rice fields during the periods when the fields are under water. Throughout history, fish and shellfish have been a source of economic power. During recent decades, per capita fish consumption has expanded all over the world.

In addition to eating fresh fish, techniques such as smoking and salting have been used to preserve salmon. To this day, smoked salmon is enjoyed as traditional fare in the cuisines of the Russian Federation, Britain and Scandinavia.

Health Benefit:
Health benefits of salmon:

1. Eating salmon is beneficial in the treatment of osteoarthritis and other inflammatory joint conditions. Salmon contains small proteins called bioactive peptides. One in particular, called calcitonin, has been shown to increase, regulate and stabilize collagen synthesis in human osteoarthritic cartilage. This salmon-found protein also improves bone density and strength.

2. Eating salmon reduces risk of depression. The brain is 60 percent fat and most of that is the omega-3 fatty acid DHA, which is critical it is for brain function and a healthy nervous system. Eating salmon regularly has been associated with reducing the risk and incidence of depression, hostility in young adults and cognitive decline in the elderly.

3. Eating salmon increases your cardiovascular health. As noted, salmon contains high levels of the omega-3 fats, EPA and DHA. These fats are responsible for many cardiovascular benefits such as reducing inflammation. When eaten two to three times per week, salmon can protect you from problems such as heart attack, stroke, arrhythmia, high blood pressure and high triglycerides.

4. Salmon helps build children’s brains. Eating salmon while pregnant and nursing can boost learning capability and academic performance in children. Salmon contains high levels of DHA (decosahexaenoic acid) which is the main structural fatty acid in the central nervous system and retina. Feeding salmon to preschool children also aids in the prevention of ADHD and can even boost academic performance.

5. Salmon’s an excellent source of vitamin D. Sufficient vitamin D is crucial to maintaining optimal health. A deficiency of this essential vitamin has been linked to an increased risk of cancer, cardiovascular disease, multiple sclerosis, rheumatoid arthritis and type-1 diabetes. One can of salmon, for example, contains a day’s worth of vitamin D.

6. Salmon brings out the best in fresh greens. The proteins, B vitamins and omega 3 fatty acids in salmon complement the antioxidants and vitamin C in greens such as spinach and kale.

7. It can help prevent cell damage. Along with its many vitamins and high protein content, salmon is an excellent source of selenium, a mineral is that works as an antioxidant in the body. It is associated with decreased risk of joint inflammation, keeps the immune system and thyroid working well, and can help to keep tissues healthy by preventing cell damage.
Wild salmon is loaded with protein and the two blockbuster omega 3s — DHA and EPA — that helps with brain, nerve and eye development. As the body can’t make omega-3 fatty acids, the best way to obtain them is through the food we eat.
8.Eating salmon could help cure dry eye syndrome and age-related macular degeneration symptoms, the No. 1 cause of irreversible blindness in the U.S. and EU. (8, 9) Omega-3s are also thought to improve the drainage of intraocular fluid from the eyes and decrease the risk of glaucoma and high eye pressure. (10) The omega-3’s in salmon are also essential for eye development in infants.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
https://en.wikipedia.org/wiki/Salmon
https://www.bbcgoodfood.com/howto/guide/ingredient-focus-salmon
http://www.chatelaine.com/health/diet/seven-health-benefits-of-salmon-and-a-vitamin-rich-summer-recipe/

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Fish

Mackerel

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Description:
Mackerel is a common name applied to a number of different species of pelagic fish, mostly, but not exclusively, from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment.

This fish typically have vertical stripes on their backs and deeply forked tails. Many species are restricted in their distribution ranges, and live in separate populations or fish stocks based on geography. Some stocks migrate in large schools along the coast to suitable spawning grounds, where they spawn in fairly shallow waters. After spawning they return the way they came, in smaller schools, to suitable feeding grounds often near an area of upwelling. From there they may move offshore into deeper waters and spend the winter in relative inactivity. Other stocks migrate across oceans.

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Smaller mackerel are forage fish for larger predators, including larger mackerel and Atlantic cod. Flocks of seabirds, as well as whales, dolphins, sharks and schools of larger fish such as tuna and marlin follow mackerel schools and attack them in sophisticated and cooperative ways. Mackerel is high in omega-3 oils and is intensively harvested by humans. In 2009, over five million tons were landed by commercial fishermen. Sport fishermen value the fighting abilities of the king mackerel.

Mackerel are prolific broadcast spawners and must breed near the surface of the water due to the eggs of the females floating. Individual females lay between 300,000 and 1,500,000 eggs. Their eggs and larvae are pelagic, that is, they float free in the open sea. The larvae and juvenile mackerel feed on zooplankton. As adults they have sharp teeth, and hunt small crustaceans such as copepods, as well as forage fish, shrimp and squid. In turn they are hunted by larger pelagic animals such as tuna, billfish, sea lions, sharks and pelicans.

Off Madagascar, spinner sharks follow migrating schools of mackerel. Bryde’s whales feed on mackerel when they can find them. They use several feeding methods, including skimming the surface, lunging, and bubble nets.

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Distribution:

Most mackerel species have restricted distribution ranges.

*Atlantic Spanish mackerel (Scomberomorus maculatus) occupy the waters off the east coast of North America from the Cape Cod area south to the Yucatan Peninsula. Its population is considered to include two fish stocks, defined by geography. As summer approaches, one stock moves in large schools north from Florida up the coast to spawn in shallow waters off the New England coast. It then returns to winter in deeper waters off Florida. The other stock migrates in large schools along the coast from Mexico to spawn in shallow waters of the Gulf of Mexico off Texas. It then returns to winter in deeper waters off the Mexican coast. These stocks are managed separately, even though genetically they are identical.

*The Atlantic mackerel (Scomber scombrus) is a coastal species found only in the north Atlantic. The stock on the west side of the Atlantic is largely independent of the stock on the east side. The stock on the east Atlantic currently operates as three separate stocks, the southern, western and North Sea stocks, each with their own migration patterns. Some mixing of the east Atlantic stocks takes place in feeding grounds towards the north, but there is almost no mixing between the east and west Atlantic stocks.

*Another common coastal species, the chub mackerel (Scomber japonicus), is absent from the Atlantic Ocean but is widespread across both hemispheres in the Pacific, where its migration patterns are somewhat similar to those of Atlantic mackerel. In the northern hemisphere, chub mackerel migrate northwards in the summer to feeding grounds, and southwards in the winter when they spawn in relatively shallow waters. In the southern hemisphere the migrations are reversed. After spawning, some stocks migrate down the continental slope to deeper water and spend the rest of the winter in relative inactivity.

*The Chilean jack mackerel (Trachurus murphyi), the most intensively harvested mackerel-like species, is found in the south Pacific from West Australia to the coasts of Chile and Peru. A sister species, the Pacific jack mackerel (Trachurus symmetricus), is found in the north Pacific. The Chilean jack mackerel occurs along the coasts in upwelling areas, but also migrates across the open ocean. Its abundance can fluctuate markedly as ocean conditions change, and is particularly affected by the El Niño.

Three species of jack mackerels are found in coastal waters around New Zealand: the Australasian, Chilean and Pacific jack mackerels. They are mainly captured using purse seine nets, and are managed as a single stock that includes multiple species.

Some mackerel species migrate vertically. Adult snake mackerels conduct a diel vertical migration, staying in deeper water during the day and rising to the surface at night to feed. The young and juveniles also migrate vertically but in the opposite direction, staying near the surface during the day and moving deeper at night. This species feeds on squid, pelagic crustaceans, lanternfishes, flying fishes, sauries and other mackerel.It is in turn preyed upon by tuna and marlin.

As Food:
Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured.

Mackerel preservation is not simple. Before the 19th-century development of canning and the widespread availability of refrigeration, salting and smoking were the principal preservation methods available. Historically in England, this fish was not preserved, but was consumed only in its fresh form. However, spoilage was common, leading the authors of The Cambridge Economic History of Europe to remark: “There are more references to stinking mackerel in English literature than to any other fish!” In France mackerel was traditionally pickled with large amounts of salt, which allowed it to be sold widely across the country.

Food Value:
Mackerel is one of the highly recommended oily fish for a healthy diet. It is also known as maccarello. The slim torpedo-shaped fish is found in deep temperate and tropical waters. It is rich in essential oils, vitamins and minerals. Omega-3 and Omega-6 fatty acids occur in high quantities in this fish. It contains vitamins A, B6, B12, C, D, E and K. Various minerals also occur richly in the fish. These include calcium, iron, magnesium, phosphorous, potassium, sodium and selenium. Trace minerals include zinc and copper. The fish also contains protein and the antioxidant Coenzyme Q10. The fish has several benefits to health.

Health Benefit:

Anti-Carcinogenic:-
Coenzyme Q10 helps to eliminate cancerous agents from afflicted cells. This improves cellular health. Antioxidants reduce the risk of some cancers. Omega-3 fatty acids can help to prevent breast, prostrate, renal and colon cancers. It has also been established that marine fatty acids hinder the proliferation of breast cancer cells. Several studies have concluded that essential fatty acids reduce the risk of breast cancer. The oily fish contains good amounts of vitamins B12 and selenium, which have been found helpful in the treatment of cancer.

Immunity:-
Mackerel fortifies the immune system. It supports the functions of organs that have been weakened by sickness. Omega-3 fatty acids act as an anti-inflammatory agent. They help in the management of arthritis. They also help to lower the risk of some cancers and heart disease. Coenzyme Q10 protects cells from damage that increases the risk of cancer. It also enhances the body’s capacity to fight infections. It is a great item to be included in the diet of convalescents and those undergoing various treatments.

Cardiovascular:-
Inclusion of oily fish in the diet improves the condition of the blood. This promotes better heart health. Essential fatty acids help to thin the blood. This improves blood flow and lowers blood pressure. It prevents build-up of cholesterol in the blood and prevents constriction of arteries. Essential fatty acids reduce bad cholesterol levels yet maintain good cholesterol levels. They make blood vessels more elastic, which facilitates improved blood flow. Cleaner, thinner blood reduces the risk of heart attack and coronary heart disease. The rich calcium content in the fish also helps to normalize heartbeat and regulate blood pressure. To reduce the risk of heart disease, it is recommended that two servings of oily fish are included in the diet each week.

Brain and Nerve Development:-
High concentrations of Omega-3 fatty acids are found in the brain. It has been established that they play a vital role in cognitive and behavioral functions. This enhances memory and performance. It also prevents the risk of Alzheimer’s disease. Essential fatty acids help to prevent problems of the central nervous system. They also facilitate the efficient transmission of nerve impulses. Essential fatty acids have been found helpful in the prevention of depression and dementia.
Known Hazards: Although mackerel is a highly nourishing fish, it is recommended that pregnant and nursing mothers avoid it. The fish may contain elevated mercury levels, especially if sourced from polluted waters. When consumed by pregnant women, it could damage the child’s developing nervous system. It also poses risks to the mother’s health.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resurces::
https://en.wikipedia.org/wiki/Mackerel
http://www.fitday.com/fitness-articles/nutrition/peeps-flavored-oreos-and-17-other-foods-that-can-change-the-pallor-of-your-poo.html

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Fish

Shrimp

Fire shrimp
Image by Marcia_Salviato via Flickr

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Scientific classification:-

Domain: Eukarya
Kingdom: Animalia
Phylum: Arthropoda
Subphylum: Crustacea
Class: Malacostraca
Order: Decapoda
Suborder: Pleocyemata
Infraorder: Caridea


Description:
Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important food source for larger animals from fish to whales. They have a high resistance to toxins in polluted areas, and may contribute to high toxin levels in their predators. Together with prawns, shrimp are widely caught and farmed for human consumption.

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Etymology
The term shrimp originated around the 14th century with the Middle English shrimpe, akin to the Middle Low German schrempen, and meaning to contract or wrinkle; and the Old Norse skorpna, meaning to shrivel up.

Life cycle:-
Most shrimp mature and breed only in a marine habitat, although there are a small number of freshwater species. The females lay 50,000 to 1 million eggs, which hatch after some 24 hours into tiny nauplii. These nauplii feed on yolk reserves within their body and then undergo a metamorphosis into zoeae. This second larval stage feeds in the wild on algae and after a few days metamorphoses again into the third stage to become myses. At this stage the myses already begin to appear like tiny versions of fully-developed adults and feed on algae and zooplankton. After another three to four days they metamorphose a final time into postlarvae: young shrimp having all the characteristics of adults. The whole process takes about 12 days from hatching. In the wild, the marine postlarvae then migrate into estuaries, which are rich in nutrients and low in salinity. There they grow and eventually migrate back into open waters when they mature. Most adult shrimp are benthic animals living primarily on the sea floor.

Common shrimp species include rock, pink, royal red brown, white and snapping shrimp. Depending on the species and location, they grow from about 1.2 cm (0.5 in) to 30 cm (12 in) long, and live between one and 6.5 years.

Distinction from prawns:-

Biological:-
Arthropods can be subdivided into several classes, one of which is the Malacostraca.

This class contains about half of the crustaceans. The members of this class have a primitive body plan that can be described as shrimp-like, consisting of a 5-8-7 body plan. They have a small carapace that encloses the head and the thorax, and have a muscular abdomen for swimming. They also have a thin exoskeleton to maintain a light weight. These general characters are common in all members of the class.

The class can be further divided into the decapods, which are even still divided into the dendrobranchiates (prawns) and the carideans (shrimp and snapping shrimp).

The prawns have sequentially overlapping body segments (segment one covers the segment two, segment two covers segment three, etc), chlelate (claw like) first three leg pairs, and have a very basic larval body type.

The shrimps also have overlapping segments, however, in a different pattern (segment two overlaps segments one and three), only the first two leg pairs are chelate, and they have a more complex larval form.

Biologists distinguish the true shrimp from the true prawn because of the differences in their gill structures. The gill structure is lamellar in shrimp but branching in prawns. The easiest practical way to separate true shrimps from true prawns is to examine the second abdominal segment. The second segment of a shrimp overlaps both the first and the third segment, while the second segment of a prawn overlaps only the third segment.

Commercial and culinary:-
While in biological terms shrimps and prawns belong to different suborders of Decapoda, they are very similar in appearance. In commercial farming and fisheries, the terms shrimp and prawn are often used interchangeably. However, recent aquaculture literature increasingly uses the term “prawn” only for the freshwater forms of palaemonids and “shrimp” for the marine penaeids.

In the United Kingdom, the word “prawn” is more common on menus than “shrimp”; while the opposite is the case in North America. The term “prawn” is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (such as “king prawns”, yet sometimes known as “jumbo shrimp”). Australia and other Commonwealth nations follow this British usage to an even greater extent, using the word “prawn” almost exclusively. When Australian comedian Paul Hogan used the phrase, “I’ll slip an extra shrimp on the barbie for you” in an American television advertisement[7], it was intended to make what he was saying easier for his American audience to understand, and was thus a deliberate distortion of what an Australian would typically say.

In Britain very small crustaceans with a brownish shell are called shrimp, and are used to make potted shrimp. They are also used in dishes where they aren’t the primary ingredient.

For more knowledge You may click & see:->
*List of shrimp and prawn species
*List of freshwater aquarium shrimp
*Crangon crangon – the common brown shrimp or prawn (B.E.) much consumed in Europe
*Shrimp baiting
*Krill
*Dried shrimp
*Snapping shrimp
*The Shrimp Girl by William Hogarth
*New Zealand freshwater shrimp

Very Good, Tasty   & Healthy food:
As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides.

You may click to see :
The Amazing Health Benefits of Eating Shrimp

Indians scientist turns prawn waste into health food
Healthy Shrimp Recipes  :->

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Allergy:
Some people may have Shrimp Allergy and for them it is always advicible not to eat it at  all and  he or she  should avoid all types of shell food as all shellfish are closely related, and they all include similar allergy-causing proteins called “tropomyosins.” This is especially true of shellfish that are in the same family. (There are two main families of edible shellfish: crustaceans, which include shrimp, lobsters, crabs and crayfish, and mollusks, which include oysters, scallops, clams and mussels.)

Shrimp and other shellfish are among the most common food allergens. They are not kosher and thus are forbidden in Jewish cuisine. However, according to some mazhab, shrimp are halal, and therefore are permissible in Islamic cuisine.

Resources:
http://en.wikipedia.org/wiki/Shrimp and other different internet sites

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