Fish consumption during ancient times

Fish were a major source of food in the ancient world, although its availability and palatability depended in how far a market was from the river or sea.

The first evidence of humans using tools to catch for food comes from archeological finds; these were barbed tools probably used as spears and are approximately 90,000 years old.

The evidence showed that men were already catching fish in the Lower Paleolithic Age. The first recoded recipe is from ancient China dated 1300 BC which was a fish salad based on marinated and spiced carp.

It is thought that about 0ne-third of the pre-historic human population of hunter and gatherer societies subsisted on fish.

Fish was appreciated by ancient Egyptian and Chinese civilization. The Egyptian caught fish in shallow pools at the time of the Nile’s inundation.

Diodorus commented that the Nile contains every variety of fish for it supplies the natives not only with abundant subsistence from the fresh fish caught, but also yields an unfailing multitude for salting.

Fish such as the red mullet were more common in Greek than in Italian waters, and so commanded higher prices in Roman markets.

In ancient times, the most significant achievement in the use of fish as a source of protein was the processing of hydrolyzed protein from fresh fish.

In Roman times, this product was known as liquamen. Ancient Romans also use ice mixed with seaweed to keep fresh fish. Ices were taken from the mountains near Rome.
Fish consumption during ancient times

Seafood Consumption

Seafood Consumption
Seafood contributes a variety of nutrients to the American diet, including protein andimpriatnt micronutrients, and its eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content distinguished it as providing a unique benefit.

EPA and DHA are abundant in some seafood types and the conversion from alpha-linolenic acid (ALA) is inefficient in humans.

Seafood is not a primary source for ALA. EPA and DHA are believed to be important in reducing the risk of cardiovascular disease, lengthening gestation and possibly promoting fetal and infant neurological development.

For these reasons, several group have recommended inclusion of seafood, particularly those choices high in EPA/DHA, in the American diet.
Seafood Consumption

Seafood Consumption Among Asian American Populations

Seafood Consumption Among Asian American Populations
Among Asian American and Pacific Island members of the population in the contiguous United States seafood consumption is an important aspect of cultural behavior.

Self-harvesting and consuming seafood are seen as healthy activities that echo a culturally familiar lifestyle, but may also be an economic necessity.

Asian American and Pacific Island groups consume greater amounts, different types and different parts of seafood than the general population.

A large population of Laotian immigrants who settled in Wisconsin have been studied to determine how their fishing and seafood consumption habits differ from those of the general US population.

The experts in 1994 found that individual in Laotian immigrants households in Green Bay, Wisconsin, consumed an average of 30 fish meals per year compared to 18 fish meals per consumed buy Wisconsin anglers in the general population.

About one third of the fish caught were reported to come from lakes where fishing advisories warned against eating locally caught fish, suggesting that this group is at greater risk from exposure to contaminant in fish than the general population.

Some members of the Asian American population have undergone acculturation resulting in food choices that are more similar to those of the general US population than populations groups from their country of origin.

Research findings show that dietary changes among succeeding generation of Japanese American females and suggest that acculturation-related changes may contribute to decreased intake of many tradition foods, including fish.
Seafood Consumption Among Asian American Populations

Major Types of Seafood

Major Types of Seafood
There are several ways to consider the major types of seafood consumed.

Over this decade, shrimp and tuna remained the most frequently consumed seafood; the top ten seafood types were consistent, except that tilapia replaced scallops.

The most regional difference in seafood consumption were attributable to freshwater and shellfish.

Generally, consumption of freshwater species was greater in inland compared to coastal regions, but the species consumed varied between northern and southern coastal areas, e.g. consumption of clams was greater in New England whereas consumption of clam was greater in South Atlantic and Pacific states.

Another way of considering the top seafood is to compete the percentage of the population having eaten different types of seafood.

Shrimp and tuna are the types consumed by the largest percentage of respondents and crab salmon, clams, catfish, scallops and cod are included among the top choices.

“Breaded fish” is not identified by type, and could represent some double counting with other types, but is of interest for its relatively high use and caloric density.
Major Types of Seafood

The Resources

The Resources
Around five sixths of the surface of our planet is covered with water. This vast area represents a giant volume in which around 20,000 species live and multiply.

Since antiquity fishing and seafood consumption has played an important role in coastal regions.

In contrast to other maritime deep water resources seafood undergoes a continuous biological renewal and recycling. Only human interference by overfishing pollution of the environment can put an end to this eternal biological circle.

Under the pressure of big demand many valuable species of marine fish and invertebrates are now being produced under controlled conditions in aquaculture.

Fish are highly efficient in converting food into animal proteins. For every 1.5 kg of feed they gain 1 kg of body weight. This equal poultry converting feed protein into body protein.

Generally this conversation rate is higher than in slaughter animals.

The labor productivity is high since a well managed catfish farm can yield about 5 ton of fish per man year of labor from 1 acre of earthen ponds.

This compares favorably with industrial beef farming.

The steady increase of industrial fish farming shows in some countries great potentials. Catfish, carp, trout, tuna and salmon are harvested in aquacultures. Fish species with fer bones, white meat and a mild flavor are attractive to the consumer.

It may be assured that industrial fish farming will gain further prioress and development though organized research including genetic engineering.
The Resources