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Tuesday, July 15, 2014

Fish Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies

Fish Recipes Biography

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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 termseafood, 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"Fish provides a good source of high quality protein and contains many vitamins and minerals. It may be classed as either whitefish, oily 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
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 bodyA 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
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 tunaand mackerel, but can also include non-scombroids such as mahi-mahi and amberjack.[13] The poison is odourless and tasteless.[14]
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.[15][16]
Shellfish are filter feeders and, therefore, accumulate toxins produced by microscopic algae, such as dinoflagellates anddiatoms, 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.Fish products have been shown to contain varying amounts of heavy or toxic metals. Toxicity is a function of solubility, and insoluble compounds often exhibit negligible toxicity. Organometallic forms such as dimethyl mercury and tetraethyl lead can be extremely toxic.
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

Fish Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies