Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Their meat has been an important dietary source of protein and other nutrients in the human diet.
The English language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; but, more expansively, seafood covers both fish and other marine life used as food.
Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded the increase in consumption of meat from all terrestrial animals except poultry (4.9 percent), both combined (2.8 percent) and individually (bovine, ovine, porcine, et cetera). In per capita terms, food fish consumption has grown from in 1961, to in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.
Europe, Japan and the United States together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. Of the global total of 149 million tonnes in 2015, Asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita), while Oceania and Africa consumed the lowest share. The shift is the result of structural changes in the sector, and the growing role of Asian countries in fish production in particular, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in Asia.
Species Over 32,000 species of fish have been described,FishBase: June 2012 update. Retrieved 18 June 2012. making them the most diverse group of vertebrates. In addition, there are many species of shellfish. However, only about 20% of extant fish species are used by humans as food.
Common species of fish and shellfish used for foodPeterson, James and editors of Seafood Business (2009) Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation John Wiley & Sons. . Mild flavour Moderate flavour Full flavour Delicatetexture Basa, flounder, hake, scup, smelt, rainbow trout, hardshell clam, blue crab, peekytoe crab, spanner crab, cuttlefish, eastern oyster, Pacific oyster Anchovy, herring, lingcod, moi, orange roughy, Atlantic Ocean perch, Lake Victoria perch, yellow perch, European oyster, sea urchin Atlantic mackerel, sardines Mediumtexture Black sea bass, European sea bass, hybrid striped bass, bream, cod, drum, haddock, porgy, hoki, Alaska pollock, rockfish, pink salmon, snapper, tilapia, turbot, walleye, lake whitefish, wolffish, hardshell clam, surf clam, cockle, Jonah crab, snow crab, crayfish, bay scallop, Chinese white shrimp Sablefish, Atlantic salmon, coho salmon, skate, dungeness crab, king crab, blue mussel, greenshell mussel, pink shrimp Escolar, chinook salmon, chum salmon, American shad Firmtexture Arctic char, carp, catfish, dory, grouper, halibut, monkfish, pompano, Dover sole, sturgeon, tilefish, wahoo, yellowtail, abalone, conch, stone crab, American lobster, spiny lobster, octopus, black tiger shrimp, sheepshead, freshwater shrimp, gulf shrimp, Pacific white shrimp, grey triggerfish, squid Barramundi, cusk, dogfish, kingklip, mahimahi, opah, mako shark, swordfish, albacore tuna, yellowfin tuna, geoduck clam, squat lobster, sea scallop, rock shrimp Barracuda, Chilean sea bass, cobia, croaker, eel, blue marlin, mullet, sockeye salmon, bluefin tuna
Preparation
Fish can be prepared in a variety of ways. It can be served uncooked (raw food, e.g., sashimi); cured by marinating (e.g., ceviche), pickling (e.g., pickled herring) or smoking (e.g., smoked salmon); or cooked by baking, frying (e.g., fish and chips), grilling, poaching (e.g., court-bouillon) or steaming. Many of the preservation techniques used in different cultures have since become unnecessary but are still performed for their resulting taste and texture when consumed.
Compared to meat, fish has a relatively delicate texture derived from short fibers separated by large sheets and thin connective tissue (about 3% of its weight, as opposed to 15% in land animals).
The British historian William Radcliffe wrote in Fishing from the Earliest Times: "The Emperor Domitian (Juvenal, IV.) ordered a special sitting of the Senate to deliberate and advise on a matter of such grave State importance as the best method of cooking a turbot."Juvenal: The Satires Satire IV: Mock Epic, pages 25–29. Translated by A. S. Kline 2011.
Nutritional value Comparison of nutrients in 100 g of whitefish or oily fish Nutrient WhitefishAlaska pollock Oily fishAtlantic herring Halibut fillet (a whitefish) on top of a salmon fillet (an oily fish) Energy (kcal) 111 203 Protein (g) 23 23 Fat (g) 1 12 Cholesterol (mg) 86 77 Vitamin B-12 (μg) 4 13 Phosphorus (mg) 267 303 Selenium (μg) 44 47 Omega-3 (mg) 509 2014
Globally, fish and fish products provide an average of only about 34 calories per capita per day. However, more than as an energy source, the dietary contribution of fish is significant in terms of high-quality, easily digested animal proteins and especially in fighting micronutrient deficiencies. A portion of 150g of fish provides about 50 to 60 percent of an adult's daily protein requirement. Fish proteins are essential in the diet of some densely populated countries where the total protein intake is low, and are particularly important in diets in small island developing States (SIDS).
Intermediate Technology Publications wrote in 1992 that "Fish provides a good source of high quality protein and contains many vitamins and minerals. It may be classed as either whitefish, oily fish, or shellfish. Whitefish, such as haddock and seer, contain very little fat (usually less than 1%) whereas oily fish, such as sardines, contain between 10–25%. The latter, as a result of its high fat content, contain a range of fat-soluble vitamins (A, D, E and K) and essential fatty acids, all of which are vital for the healthy functioning of the body."Fellows Pp and Hampton A (Eds.) (1992) Fish and fish products Chapter 11 in: Small-scale food processing – A guide for appropriate equipment Intermediate Technology Publications, FAO, Rome. .
Health benefits
Eating oily fish containing long-chain omega-3 fatty acids may reduce systemic inflammation and lower the risk of cardiovascular disease. Eating about of oily fish rich in omega-3 fatty acids once per week is a recommended consumption amount. Increasing intake of omega-3 fatty acids may slightly reduce the risk of a fatal heart attack, but likely has little effect on the overall number of deaths from cardiovascular disease.
Health hazards Fish bone is the most common food-related foreign body to cause airway obstruction. Choking on fish was responsible for about 4,500 reported accidents in the United Kingdom in 1998.
Allergens
A seafood allergy is a food allergy to allergens which can be present in fish. This can result in an overreaction of the immune system and lead to severe physical symptomsNational Institutes of Health, NIAID Allergy Statistics 2005 from urticaria to angioedema and distributive shock. Allergic reactions can result from ingesting seafood, or by breathing in vapours from preparing or cooking seafood. The most severe allergic reaction is anaphylaxis, a medical emergency requiring immediate attention and is treated urgently with epinephrine.
Biotoxins
Some species of fish, notably the fugu pufferfish used for sushi, can result in serious food poisoning if not prepared properly. These fish always contain toxins as a natural defense against predators; it is not present due to environmental circumstances. Particularly, fugu has a lethal dose of tetrodotoxin in its internal organs and must be prepared by a licensed fugu chef who has passed the national examination in Japan. Ciguatera poisoning can occur from eating larger fish from warm tropical waters, such as sea bass, grouper, barracuda and red snapper.Poisoning – fish and shellfish US National Library of Medicine. Retrieved 21 July 2012. Scombroid poisoning can result from eating large oily fish which have sat around for too long before being refrigerated or frozen. This includes scombroids such as tuna and mackerel, but can also include non-scombroids such as mahi-mahi and amberjack. The poison is often odourless and tasteless.
Many fish eat algae and other organisms that contain biotoxins, which are defensive substances against predators. Biotoxins accumulated in fish/shellfish include brevetoxins, okadaic acid, saxitoxins, ciguatoxin and domoic acid. Except for ciguatoxine, high levels of these toxins are only found in shellfish. Both domoic acid and ciguatoxine can be deadly to humans; the others will only cause diarrhea, dizziness and a (temporary) feeling of claustrophobia.EOS magazine, July–August 2010
Shellfish are filter feeders and, therefore, accumulate toxins produced by microscopic algae, such as dinoflagellates and diatoms, and cyanobacteria. There are four syndromes called shellfish poisoning which can result in humans, sea mammals and seabirds from the ingestion of toxic shellfish. These are primarily associated with bivalve molluscs, such as mussels, clams, oysters and scallops. Fish like anchovies can also concentrate toxins such as domoic acid.Domoic Acid Poisoning Northwest Fisheries Science Center, NOAA. Retrieved 16 July 2012. If suspected, medical attention should be sought.
+ Fish and Shellfish poisoning Poisoning type Symptoms Duration Toxin Antidote Sources Fish Ciguatera Nausea, vomiting and diarrhea, usually followed by headaches, muscle aches, paresthesia, numbness, ataxia, vertigo and hallucinations. Weeks to years Ciguatoxin and similar: maitotoxin, scaritoxin and palytoxin None known Scombroidfoodpoisoning Skin flushing, throbbing headache, oral burning, abdominal cramps, nausea, diarrhea, palpitations, sense of unease, and, rarely, collapse or loss of vision. Symptoms occur usually within 10–30 minutes of ingesting spoiled fish. Usually four to six hours Histamine, possibly others Oral anti-histamines Haff disease Rhabdomyolysis, that is, a swelling and breakdown of skeletal muscle (with a risk of acute kidney failure) within 24 hours after consuming fish A toxic cause is suspected but has not been proven None known Ichthyo-allyeinotoxism Vivid auditory and visual hallucinations similar in some aspects to LSD. Can last for several days Shellfish Amnesic Permanent short-term memory loss and brain damage Fatal in severe cases Domoic acid, which acts as a neurotoxin None known Diarrheal Diarrhea and possibly nausea, vomiting and cramps. Symptoms usually set in within half an hour and last about a day Okadaic acid, which inhibits intestinal cellular de-phosphorylation. Neurotoxic Vomiting and nausea and a variety of neurological symptoms such as slurred speech. Not fatal though it may require hospitalization. Brevetoxins or brevetoxin analogs Paralytic Includes nausea, vomiting, diarrhea, abdominal pain, and tingling or burning sensations. Other symptoms also possible. Occasionally fatal Principal toxin saxitoxin 4-Aminopyridine has been used in non-human animals.
The toxins responsible for most shellfish and fish poisonings, including ciguatera and scombroid poisoning, are heat-resistant to the point where conventional cooking methods do not eliminate them.
Mercury and other toxic metals