FishyTalk

Washington Post Highlights Omega-3s in Fish

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Fatty acids lower your risk of heart disease. Without fish, you’re missing out.


By Christy Brissette, August 17

Read complete article at https://www.washingtonpost.com/lifest...

Christy Brissette is a dietician, President of 80TwentyNutrition.com and a spokeswoman for GOED (Global Organization for EPA and DHA Omega-3s), a nonprofit association that educates people on the health benefits of EPA and DHA. Follow her on Twitter @80twentyrule. Courtesy- Washington Post

Fishmart gets place in Deakin Times brief class notes.

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Shrimp Exports: India turns world No 1 in 2016 – Financial Express

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Shrimp Exports: India turns world No 1 in 2016

Seafood exports from the country hit an all-time high last fiscal with the total revenue touching $5.78 billion, or Rs 37,870.90 crore, by exporting 11,34,948 tonne seafood products, largely due to a robust demand for frozen shrimp and fish.


By:  | Kochi | Published: August 24, 2017 3:48 AM

India is the second-largest fish producer in the world after China and accounts for nearly 6% of global fish production.

India claimed the top spot in shrimp exports to the global market in 2016 with an unprecedented 14.5% growth over the previous year, according to a trade report by FAO’s Globefish, which is responsible for information and analysis on international fish trade and markets. The report says that India also achieved the distinction of 130% growth in the exports of value-added shrimp, growing from 10,100 tonne in 2015 to 23,400 tonne in 2016, mostly directed to the US market. India is the second-largest fish producer in the world after China and accounts for nearly 6% of global fish production. Seafood exports from the country hit an all-time high last fiscal with the total revenue touching $5.78 billion, or Rs 37,870.90 crore, by exporting 11,34,948 tonne seafood products, largely due to a robust demand for frozen shrimp and fish. According to Globefish, the top five shrimp exporters to the international market in 2016 were India (438,500 tonne, +14.5%), Vietnam (425,000 tonne, +18–20 %), Ecuador (372,600 tonne, +7.8%), Indonesia (220,000 tonne, +21%) and Thailand (209,400 tonne, +22%). India’s top export markets include the US, Vietnam, the EU and Japan. Indian seafood exports to the US is seen recouping its losses suffered due to the punitive tariff imposed by US department of commerce (USDOC) in 2004 with the help of higher production of vannamei shrimp, which is cheaper than the traditional black tiger.

Seafood exports to the European Union and South Africa have also come under intense scrutiny in the recent past. The EU commission has passed a motion to increase the number of shipments of Indian aquaculture products stopped for checks at the borders to 50% from 10 % earlier. On the global demand for shrimp, the reports says that US, EU and Japanese markets showed a moderate growth. Strong demand was reported from China due to decline in domestic production. International prices remained stable throughout 2016. “Mixed production trends for farmed shrimp were observed in Asian producing countries during 2016, with a total estimated production of around 2.5 million tonne. While disease remained a major concern, adverse weather conditions also had impacts on production, particularly during the first half of the year. Fortunately, supplies recovered in India, Indonesia, Vietnam and Thailand during the second half of 2016,” the report said.

International prices for shrimp remained stable throughout 2016. “In terms of prices, vannamei shrimp prices increased marginally during 2016. In the single-largest import market, the US, there was a 5.5% rise in import prices compared with 2015. US prices for Indian shrimp and Ecuadorean shrimp increased 2.7% and 7.8% respectively,” the report said. Year-on-year imports increased significantly in Vietnam, China, the Republic of Korea and Hong Kong.

Courtesy- http://www.financialexpress.com/economy/

Beyond Luxury – any doubts ?

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The Health Benefits of Calamari

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If you tend to think squid belongs in bait shops rather than kitchens, you might reconsider. Calamari, another name for squid, is a good choice for your healthy lifestyle, whether you're interested in losing weight or just making sure you give your body the nutrients it needs.

Calories and Fat

Plain, uncooked calamari is exceptionally low in calories and fat. Sushi squid, without any additives, has a mere 26 calories per ounce, and less than half a gram of fat. However, if you don't fancy raw calamari, be careful about cooking methods. Calamari is often served fried, which makes it significantly less healthy. A 1 cup serving of breaded, deep-fried squid has 205 calories and 15 percent of the daily value for fat.

Protein

Calamari is a good source of protein. An ounce of plain squid offers 4.4 grams of protein, or about 9 percent of the daily value. Protein is well known for its role in building healthy muscles, but is also important to dieters because it helps keep your appetite under control. The body processes protein slowly, helping you stay full, according to the book "The End of Overeating: Taking Control of the Insatiable American Appetite."

Vitamins and Minerals

Calamari provides essential vitamins and minerals. A mere 1 ounce provides 9 percent of the daily value for calcium, 6.1 percent of the daily value for vitamin B12, 2.8 percent of the daily value for zinc, and 2 percent of the daily value for vitamin C. The Epicurious Food Dictionary also reports squid is a good source of phosphorus.

Low Mercury Content

In recent years, government agencies such as the Environmental Protection Agency have expressed concern over the rising mercury content in fish and seafood. Mercury gets into the oceans as the result of pollution. However, not all fish and seafood are the same when it comes to mercury. The EPA reports that squid is one of the best fish to eat, since it tends to contain very low amounts of mercury.

Courtesy: http://www.livestrong.com/

Aphrodisiac Sea Foods

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Overview

If you are looking to improve sexual arousal -- yours or your partners -- try some aphrodisiac seafood. Aphrodisiacs are foods that can increase the potency of the male arousal and increase the cravings of women. These foods vary in origin, type and nutrition value, but each of them has the advantage of increasing sexual desire for each gender. Eating aphrodisiac foods may increase your sexual desire, potency and improve your mood.

Seafood Aphrodisiacs

The most well-known aphrodisiacs are oysters and clams. Other seafood items that can improve potency include lobster and scallops. In fact, the liver of the lobster is supposed to be a potent aphrodisiac. This section of the lobster, called the tomalley, is added to spicy foods as a condiment, as well as several snacks and side dishes.

Courtesy: http://www.livestrong.com/

Side Effects of Eating Raw Seafood

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Overview

Seafood and fish can be a part of a healthy and well-balanced diet. Seafood is low in saturated fat, rich in B vitamins, and a good source of protein and iron. Seafood and fish may include salmon, whitefish, tuna, herring, trout, mussels, oysters, crab, shrimp, scallops, clams, cod and lobster. When properly cooked, seafood is a good dietary choice. However, eating raw or undercooked seafood may pose potential side effects and health problems.

Thiamine Deficiency

According to MedlinePlus, eating a large amount of raw fish or shellfish can cause you to become deficient in vitamin B1, or thiamine, an important vitamin for proper digestion, kidney function and prevention of diabetes. MedlinePlus states that eating cooked fish and seafood is safe and does not affect your thiamine levels. This is because cooking can destroy and eliminate chemicals that pose a hazard to thiamine in your body.

Food Poisoning

Eating raw fish or oysters can contribute to food poisoning. Food poisoning occurs when you consume toxins, bacteria, or viruses from water or food that contains these harmful substances. Symptoms of food poisoning include nausea, diarrhea, abdominal cramps, headache, weakness, and nausea and vomiting.

Hepatitis

Viral hepatitis occurs when your liver becomes inflamed. One possible cause of hepatitis is contamination by a water or food source. The University of Maryland Medical Center recommends that you avoid eating raw or undercooked fish and shellfish, especially when traveling, in order to reduce your risk of being contaminated with the hepatitis virus.

Courtesy: http://www.livestrong.com/

Health Benefits of Squids

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Health Benefits of Squids:

 
  1. Squids contain sufficient copper that fulfills the 90% of the body’s requirement. Copper, being a trace mineral, is essential for absorbing, storing and metabolizing iron and stimulating the formation of red blood cells.
  2. Individuals suffering from rheumatoid arthritis are often found to have low selenium levels in their blood. Since squids have an abundance of this mineral, it helps in relieving symptoms of arthritis and controlling damage caused by free radicals.
  3. Proteins, found in squids, are extremely beneficial for the healthy functioning of the human body. Consumption of snails is highly recommended in keeping the skin, muscles, hair and nails, in good shape.
  4. Frequency and duration of migraines are lowered due to the presence of vitamin B2 (riboflavin) in plentiful quantities, in squids. Research indicates that riboflavin supplements are a good remedy for the prevention of migraines.
  5. Squids contain large amounts of phosphorus, similar to fish and shrimps. This mineral is necessary for stimulating calcium and building the bones and teeth.
  6. A great source of vitamin B12, squids are known to lower homocystein levels in the body, which can otherwise increase the rate of strokes and heart attacks.
  7. Squids help in stabilizing sugar levels in the blood due to an increased supply of vitamin B3 to the body.
  8. Deficiency of zinc can lead to a range of infectious organisms damaging the body. However, squids which are rich in this component strengthen the immune system.
Courtesy: http://www.foodofy.com/

Shrimp Nutritional Facts Per Serving.

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Seafood and Current Dietary Recommendations

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Food alone cannot make a person healthy, but good eating habits based on variety and moderation can help keep a person healthy and may even improve health. The U.S. Departments of Health and Human Services and Agriculture issued Dietary Guidelines in 2010 which are intended to help people maintain their health. The guidelines suggest that Americans should increase their seafood consumption and eat seafood twice a week. In addition, the omega-3 fatty acids found in seafood may provide other significant health benefits. In order to maximize the health benefits of seafood, healthy preparation methods, like baking, are recommended. Major conclusions in the 2010 dietary guidelines describe the steps that can be taken to help all Americans adopt health-promoting nutrition and physical activity including:

  1. Prevent and/or reduce overweight and obesity through improved eating and physical activity behaviors.
  2. Choose a variety of protein foods, which include seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds.
  3. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
  4. Replace protein foods that are higher in solid fats with choices that are lower in solid fats and calories and/or are sources of oils.
  Courtesy:http://www.seafoodhealthfacts.org/

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