Common Questions

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Shellfish are very low in saturated fat which is the major contributor to blood cholesterol, and majority of other fish are low in dietary cholesterol. Research has shown that the low total fat combined with the high percentage of good fats – like omega-3s – in seafood reduces the amount of blood cholesterol produced in the body after eating a meal of fish. (www.aboutseafood.com)

Fish and shellfish contain unique types of long-chain polyunsaturated fatty acids (LC_PUFAs) called omega-3 fatty acids or omega-3s. These omega-3s are essential for healthy human development and must be consumed through the diet. Health organizations, scientific organizations, and government authorities around the world recognize the importance of consuming marine derived omega-3 fatty acids for heart health and development in infants and children. Dietary Guidelines for Americans recommend that the general population consume 8 or more ounces of seafood per week to reach this average level of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the diet (seafoodhealthfacts.org)

All seafood, fresh and saltwater, contains omega-3 fatty acids unique to seafood. Although omega-3 fatty acids are usually associated with marine species such as salmon or herring. (seafoodhealthfacts.org)

Frozen seafood is frozen; as soon as it is caught. Special freezers are used at freeze the products at -40 degree Celsius; at this temperature most of the nutrients are conserved, it need to be stored at -20 degree Celsius to maintain the taste and increase the self life.

Mercury is a natural element found in very small quantities in the air, water, soil and all living things all seafood has trace amounts of mercury. Studies have shown that highest levels of mercury are found in large predatory fish such as sharks, billfish, large tuna (blue fin), skipjack tuna and fishes low on mercury are sardines, cod, flounder, shrimps, oyster & crab.

Histamine fish poisoning is a type of food poisoning caused by elevated levels of histamine being present in the fish which are inadequately preserved and improperly refrigerated. Naturally occurring bacteria in fish produce an enzyme which converts histidine in the fish to histamine. Histamine fish poisoning occur very quickly in tuna, sardines, mackerel, swordfish & marlin, mahi-mahi, amberjack, herring, sardine, anchovy and bluefish.

Symptoms: skin flushing, headache, oral burning, abdominal cramps, nausea, diarrhea, palpitation. Precaution: Histamine is not destroyed by cooking. Therefore the best way to keep histamine at a minimum is to ensure proper temperature control.

Lean fish is a designation given to fish with a fat content ranging from 0.5% to no more than 5% e.g Trout, Snapper, Tilapia, Grouper, Halibut.

Fat fish have oil content more than 5%. Since the oil is distributed throughout the flesh of the fish. e.g. Salmon, Sardines, Tuna.

Most consumers can safely eat raw shellfish harvested from approved waters or sushi from a reputable source. Some special populations, including young children, elderly adults, pregnant women and any person with a compromised immune system can be associated with liver diseases, alcoholism, chemotheraphy steroids use, AIDS, diabetes and . or routine use of antacid. Cooking seafood to 145 degree Fahrenheit for 15 seconds will destroy harmful viruses and bacteria. (seafoodhealthfacts.org)

Wild caught seafood has no hormones, antibiotics or drugs. This question usually arises concerning aquacultured or farm raised seafood products. Antibiotics are used for farm raised finfish for the issues related to infection or illness of the fish. (seafoodhealthfacts.org)

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