Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes : Fish Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Fish Recipes Biography

Source:- Google.com.pk
Fish is consumed as a food by many species, including humans. It been an important source of protein for humans throughout recorded history.
In culinary and fishery contexts, the term fish also includes shellfish, such as molluscs, crustaceans and echinoderms. English does not distinguish between fish as an animal and the food prepared from it, as it does with pig vs. pork or cow vs. beef.[1] Some other languages do, as in the Spanish peces versus pescado. English also has the term seafood, which covers fish as well as other marine life used as food.
The modern English word for fish comes from the Old English word fisc (plural: fiscas) which was pronounced as it is today.
Research over the past few decades has shown that the nutrients and minerals in fish, and particularly the omega 3 fatty acids found in pelagic fishes, are heart-friendly and can make improvements in brain development and reproduction. This has highlighted the role for fish in the functionality of the human body.[7]
Health hazards
Fish is the most common food to obstruct the airway and cause choking. Choking on fish was responsible for about reported 4,500 accidents in the UK in 1998.[8]
Allergens
A seafood allergy is a hypersensitivity to an allergen which can be present in fish, particularly in shellfish. This can result in an overreaction of the immune system and lead to severe physical symptoms.[9] Most people who have a food allergy also have a seafood allergy.[10] Allergic reactions can result from ingesting seafood, or by breathing in vapours from preparing or cooking seafood.[11] The most severe seafood allergy reaction is anaphylaxis, an emergency requiring immediate attention. It is treated with epinephrine.[12]
Specially prepared dish of the poisonous blowfish fugu, Japan
Biotoxin
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 tetrodotoxin 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, and red snapper.[13] Scombroid poisoning can result from eating large oily fish which have sat around for too long before being refrigerated or frozen. This includes scombroids such as tuna and mackerel, but can also include non-scombroids such as mahi-mahi and amberjack.[13] The poison is odourless and tasteless.
A lot of fish eat algae and other organisms that contain biotoxins (defensive substances against predators). Biotoxins accumulated in fish/shellfish include brevetoxins, okadaic acid, saxitoxins, ciguatoxin and 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; the others will only cause diarrhea, dizzyness and a (temporary) feeling of claustrophobia.
Shellfish are filter feeders and, therefore, accumulate toxins produced by microscopic algae, such as dinoflagellates and 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 mussels, clams, oysters and scallops.[17] Fish, like anchovies can also concentrate toxins such as domoic acid.[18] If suspected, medical attention should be sought.
According to the US Food and Drug Administration (FDA), the risk from mercury by eating fish and shellfish is not a health concern for most people.[34] However, certain seafood contains sufficient mercury to harm an unborn baby or young child's developing nervous system. The FDA makes three recommendations for child-bearing women and young children:
Do not eat shark, swordfish, king mackerel, or tilefish because they contain high levels of mercury.
Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury. Four of the most commonly eaten fish that are low in mercury are canned light tuna, salmon, pollock, and catfish. Another commonly eaten fish, albacore ("white tuna") has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.
Check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas. If no advice is available, eat up to 6 ounces (one average meal) per week of fish you catch from local waters, but don't consume any other fish during that week.
These recommendations are also advised when feeding fish and shellfish to young children, but in smaller portions.Mislabeling
A recent found that one-third of the seafood sold in the U.S. had been mislabeled. The non-profit organization Oceana had collected more than 1,200 seafood samples during 2010 and 2012. With a rate of 87 percent, snapper had been the most frequently mislabeled fish type – followed by tuna with 57 percent.[35] Through substituting one seafood species by another can harm consumers’ health. Potentially harmful toxins may enter the food supply chain and lead to foodborne illnesses.[36]
Persistent organic pollutant
Parasites in fish are a natural occurrence and common. Though not a health concern in thoroughly cooked fish, parasites are a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. The popularity of such raw fish dishes makes it important for consumers to be aware of this risk. Raw fish should be frozen to an internal temperature of −20°C (−4°F) for at least 7 days to kill parasites. It is important to be aware that home freezers may not be cold enough to kill parasites.
Traditionally, fish that live all or part of their lives in fresh water were considered unsuitable for sashimi due to the possibility of parasites (see Sashimi article). Parasitic infections from freshwater fish are a serious problem in some parts of the world, particularly Southeast Asia[citation needed]. Fish that spend part of their life cycle in brackish or freshwater, like salmon are a particular problem. A study in Seattle, Washington showed that 100% of wild salmon had roundworm larvae capable of infecting people. In the same study farm raised salmon did not have any roundworm larvae
Parasite infection by raw fish is rare in the developed world (fewer than 40 cases per year in the U.S.[citation needed]), and involves mainly three kinds of parasites: Clonorchis sinensis (a trematode/fluke), Anisakis (a nematode/roundworm) and Diphyllobothrium (a cestode/tapeworm). Infection risk of anisakis is particularly higher in fishes which may live in a river such as salmon (sake) in Salmonidae or mackerel (saba). Such parasite infections can generally be avoided by boiling, burning, preserving in salt or vinegar, or freezing overnight. In Japan it is common to eat raw salmon and ikura, but these foods are frozen overnight prior to eating to prevent infections from parasites, particularly anisakis.

Fish Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos