Fish describes the gill-bearing organisms that are a common staple protein in many coastal countries and are classified by their fat content as whitefish (<1% fat) or oily fish (10%-25% fat).
Fish are an excellent source of protein, essential vitamins and minerals, and oily fish provide omega-3 fatty acids. Fish consumption is associated with numerous health benefits. Mercury accumulation is a concern in larger fish. Some farmed fish are provided synthetic colors in their diet and may be genetically modified organisms. Allergies to fish (affecting 0.1% of North American children and 0.4% of adults), commonly caused by the protein parvalbumin, can arise not only with ingestion, but with skin contact and vapour inhalation as well. Such allergies are most prevalent in countries that consume a large amount of fish. See: Omega-3 fatty acids, Methylmercury
Overfishing is a significant problem and detrimental to the environment; sustainable sources of seafood should always be sought.
Seafood, soups, prepared meals, sauces, worcestershire sauce