|GLOBAL AQUACULTURE CONSULTANTS (GAC)
81 Fieldwood Drive
M1V 3G3 Canada
Tel: (416) 297-6045
"Eat fish and seafood twice a week: It can make a difference."
~ J.A. Nettleton
- “Physicians and dietitians regularly suggest fish for
healthy eating at least twice a week because of their
exceptional nutritional value.
- Wild and farmed fish have the same nutritional value
and both are superior to beef, pork and chicken.
- Fish meat is one of the best sources of high-quality
protein and also, vitamins A, B, D and minerals such as
calcium, phosphorous, iron, copper, selenium and
- Fish protein is made up of long-chains of small subunits
called amino acids and that is why fish meat contains
the essential amino acids which cannot be
manufactured by human body but must be ingested
in the diet.
- These amino acids are Arginine, Histidine, Lysine,
Leucine, Isoleucine, Valine, Methonine, Phenylalanine,
Threonine and Tryptophan.
- Besides, fish protein is low-fat and easier to digest than
that of other meats because fish meat has very little
connective tissue and shorter muscle fiber.
- Moreover, the fats of fish, unlike that of other meats,
are unsaturated fatty acids that lower blood
cholesterol level and triglycerides (fats) in human body
and reduce the incidence of cardiovascular disease.
- Also, updated scientific analysis corrected the unfair
reputation about shellfish (mollusks and crustaceans)
raising cholesterol levels as they are low in calories,
total fat, saturated fat, have little or no effect on the
plasma cholesterol and are good sources of omega-3
- Omega-3s are long-chain polyunsaturated fatty acids
(n-3 PUFA) found almost exclusively in fish, particularly
fatty fish such as salmon, trout, tuna, mackerel,
herring, sardines and also, shellfish or fish oils; smaller
amounts are found in some plants and plant oils.
- Omega-3s occur in three forms: ALA, the short-chain
alpha linolenic acid and the long-chain, EPA and DHA,
eicosapentaenoic acid and docosahexaenoic acid
- DHA and EPA are totally absent from plant sources
but ALA is found in flax, walnuts, canola and soybean
- DHA and EPA are proved to be scientifically vital for
human health from the cradle to the rocker.
- DHA, in particular, is most important for the
development of human brain and retina of the eye.
- DHA is essential because fats make up more than 60%
of the human brain and nervous system, and a
considerable part of that is DHA.
- DHA is incorporated into the brain during fetal
development and the first two years of life.
- Besides, omega-3s make blood clotting more difficult,
improve heart beat and prevent the build up of
“plaque” on artery walls (atherosclerosis) which
causes heart attack and stroke.
- Also, they reduce: heart disease by lowering blood
fats and pressure; levels of blood sugar and damage
to kidney that occurs in some insulin-dependent
diabetics; the development of Alzheimer's disease in
senior citizens; certain inflammatory diseases such as
arthritis and psoriasis; risk of some types of cancer; and
various forms of depression.
- Therefore, eating dietary fiber, fresh fish and shellfish is
extremely important for human health.
- Fish and shellfish lose their nutritional value if they are
not chilled immediately after being caught or eaten
- Another very important fact is that fish do not require
energy to maintain their body temperature because
they are poikilothermic (“cold-blooded”) and that is
why they can convert only 2 pounds (0.9 kg) or less of
feed per pound of life weight while cattle and poultry
require energy to maintain their body temperature
because they are warm-blooded and convert 8-10
pounds (3-6-4.5 kg) and 3 pounds (1.4 kg) of feed per
pound of live weight respectively.
By TT George at Aquaculture Canada 2007.
|Copyright © 2008 Tilapia Miracle. All rights reserved.