Fish as food

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Many species of fish are eaten as food.[1] The species of fish eaten for food include flounder, cod, catfish, pollock, tilapia, snapper and Atlantic salmon.

Common species of fish and shellfish used for food[2]
Mild flavour Moderate flavour Full flavour
Delicate
texture
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
Medium
texture
Black sea bass, European sea bass, hybrid striped bass, bream, cod, drum, haddock, 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
Firm
texture
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, freshwater shrimp, gulf shrimp, Pacific white shrimp, 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

Fish can be prepared in a number of ways (baking, frying, grilling, smoking or steaming.

Globally, fish and fish products provide a normal of about only about 34 calories per capita per day. Dietary contribution of fish is significant in terms of high-quality and easily digested animal proteins.

Eating oily fish having long chain omega-3 fatty acids can reduce inflammation and lower the risk for cardiovascular disease.[3]

References[change | change source]

  1. "The June 2012 Update". Fish Base. Retrieved May 30, 2021.
  2. Peterson, James and editors of Seafood Business (2009) Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation John Wiley & Sons. ISBN 9780470404164.
  3. "The Omega-3 in Fish". Mayo Clinic. Retrieved May 30, 2021.