What Are Nutritional Value To Fish?

Fish

Fish provides a good source of high quality protein, omega 3, it contains many vitamins and minerals (See below for table). 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 P and Hampton A., 1992).

Pioneering studies showed that Greenland Eskimos, who consumed high amounts of omega-3 fatty acids from seafood, had very low rates of CHD death. Further studies found that omega-3 fatty acids in fish appeared to have important neurodevelopmental benefits to children during gestation and infancy.

Based on the evidence, the benefits of eating one to two servings of fish a week greatly outweigh the risks among adults and, except for a few species of fish, women of child-bearing age. “It is striking how much greater both the amount of the evidence and the size of the health effect are for health benefits, compared with health risks. Seafood is likely the single most important food one can consume for good health (National Institutes of Health, 2006).

Allergens

A seafood allergy is a hypersensitivity to an allergen which can be present in fish, and particularly in shellfish. This can result in an overreaction of the immune system and lead to severe physical symptoms (NIAID Allergy Statistics, 2005). Most people who have a food allergy also have a seafood allergy (Asthma and Allergy Foundation of America, 2015). Allergic reactions can result from ingesting seafood, or by breathing in vapours from preparing or cooking seafood (Canadian Food Agency, 2009). The most severe seafood allergy reaction is anaphylaxis, an emergency requiring immediate attention. It is treated with epinephrine (NIH-NIAID, 2003)

Biotoxins

Some species of fish, notably the puffer fugu used for sushi, and some kinds of shellfish, can result in serious poisoning if not prepared properly. These fish always contain these poisons as a defense against predators. It is not present due to environmental circumstances. Particularly, fugu has a lethal dose of tetrodoxin 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 (U.S. National Library, 2012).

Scombroid Poisoning, The poison is odourless and tasteless (Swift A, Swift T, 1993). It could result from eating large oily fish which have sat around for too long before being refrigerated or frozen. This includes scombroids such as:

• • • Tuna

    • Mackerel

but it could also include non-scombroids such as (U.S. National Library, 2012):

• • • Mahi-Mahi

    • Amberjack

Many fish eat algae and other organisms that contain biotoxins (defensive substances against predators). Biotoxins accumulated in fish/shellfish include:

• Brevotoxins

• okadaic acid.

• Saxitoxins.

• Ciguatoxin.

• 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 (EOS Magazine, 2010 and Swift A., Swift T., 1993).

The others will only cause:

• Diarrhoea.

• Dizziness.

• A temporary feeling of claustrophobia.

Shellfish are filter feeders and, therefore, accumulate toxins produced by microscopic algae, such as dinoflagellates, diatoms and cyanobacteria.

There are four syndromes called shellfish poisoning which can result in humans, sea mammals, and birds from the ingestion of toxic shellfish.

These are primarily associated with bivalve molluscs, such as (Silver, Mary Wilcox, 2006):

• Muscles.

• Clams.

• Scallops

Fish, like anchovies can also contain toxin concentrations such as domoic acid (Northwest Fisheries Center, 2012).

If suspected, medical attention should be sought.

Dietary tables.

Della Luce Fish Vitamins & Minerals

Vitamin A	1%	Vitamin C	6%
Calcium	1%	Iron	1%
Vitamin D	0%	Vitamin B-6	30%
Vitamin B-12	46%	Magnesium	7%

Della Luce

% Daily Value* *Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat 12 g	18%
Saturated fat 2.5 g	12%
Polyunsaturated fat 4.4 g
Monounsaturated fat 4.4 g
Cholesterol 63 mg	21%
Sodium 61 mg	2%
Potassium 384 mg	10%
Total Carbohydrate 0 g	0%
Dietary fiber 0 g	0%

Della Luce

Comparison of nutrients in 100 g of whitefish or oily fish
Nutrient	Whitefish Alaska Pollock (U.S Department of Agriculture (nutrient data; 15067), 2011)	Oily fish (U.S Department of Agriculture (nutrient data; 15040), 2011)
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

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