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Fish Tales

Nutritionists have called it the answer to everything our body needs. Fish is the staple diet in many parts of the world. Its nutrition value only equals its delicate flavor…

By Kanika Goswami, 7/27/2004

In the recent years, a decade or so, the interest in fish as a complete food has been revived. Now researchers are telling us what our forefathers knew all along, that fish is one of the healthiest animal proteins known to man and provides nutrition that cannot be found elsewhere. In many cases, such as unborn babies and expectant mothers, consumption of fish is an absolute Godsend. But not too many of us see fish in that light. The odd thing is that while almost the whole world eats fish, very few take it seriously. It does not have a meaty flavor like full bodied red meat, it is not rich enough it would seem. But rich it is, in folic acid, a huge rage of vitamins and of course, proteins. In addition, fish contains very little fat, and this is what makes it such a relevant food in our times…all health and no fat. Most fish are low in calories and carbohydrates; hence need a carb- rich accompaniment, which may be the reason why a very large majority of fish eating races are rice eaters too.

It has been noticed that the developing regions of the world are the highest consumers of fish and fish products. Predictably, Asia tops the list, with almost a quarter of the population (almost 25%) of Asian population, specially that inhabiting the food deficit areas like the congested parts of China, and other South East Asian low income countries. Across Asia the figure is slightly higher. It stands to reason that across Korea, China, Thailand, Myanmar and their neighboring regions, fish is the staple animal protein diet. Compared to this, fish provides only 7% of the animal protein consumption in North and Central America and about 10% in European countries. These regions obviously have other meat alternatives. Besides, an active and economically backward coastline is one major reason why fish is so popular in the Asian peninsula. In these regions, fish is the most easily available source of animal protein, and sometimes a life savior, especially in the case of malnutrition, close pregnancies and general protein deficiencies. In more developed cultures, fish is more often than not a delicacy, and the best example is French cuisine. Here fish is flavored delicately with subtle herbs and served in many imaginative ways, making them the special dishes for the occasion.

It has been proved by scientific research that fish is actually full of great nutrients that our body needs, and devoid of the unhealthy effects of other meats. To point out a few facts, it provides what is commonly termed as poly unsaturated fats while lowering tryglycerides, so it prevents heart attacks and heart diseases. In addition, it is a rich source of minerals - iron, phosphorus, potassium and zinc, vitamins (mainly B6 and B 12, besides vitamin A) and of course, the most easily digestible form of protein.

Some varieties of crustaceans (shell fish), may contain almost as much fats as red meats but in most cases they are unsaturated and therefore, harmless.

Fish takes very little time to actually cook, and is one of the animal proteins (like eggs), that continue to cook in their own latent heat, long after removed from fire. So cooking it for a long time will actually spoil its texture and flavor. Fish like mackerel have a high fat content, so grilling it brings out the best flavors. The fat content in fish makes it an excellent main dish for the health conscious, and the subtle flavors can make up a great soup.

http://www.buzzle.com/editorials/7-27-2004-57139.asp?viewPage=2

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