Fish It is a concept that derives from Latin piscatus. This is the name given to the fish which, once extracted from its habitat (ocean, river, lake, etc.), can become food for him human being.
To obtain fish, therefore, one must to fish. The fishing It can be done in multiple ways, both at an artisanal and industrial level. While a person can catch a few fish with one cane or one net, the big ones fishing boats they trap them in large tons and allow the development of a million-dollar industry.
In any case, procedures used to kill fish are very cruel as they always include suffocation as Final strike and the fishing rod adds the terrible wounds that the hook causes in its mouth. Just as it happens with the rest of the animals that the human being decides to eat, this violence is not appreciated with the naked eye in a fishmonger or in a supermarket, where its parts are classified and presented in neat trays.
Fish are usually classified as blue (animals that have a high level of fat, such as sardines or mackerel) or whites (low fat: haddock, hake and others).
Although the characteristics vary according to the species, the fish generally present a high level of minerals Y vitamins. Thanks to the phosphorus, zinc, fatty acids known as omega 3 and other nutrients that they house in their meat, nutritionists often recommend the habitual intake of fish.
Despite these benefits for Health, fish consumption in many countries in the western world is limited for various reasons. On the one hand, its meat provides a lower satiety than the rest of the meats, which forces you to eat more. On the other hand, fish decomposes very quickly, a peculiarity that requires greater conservation efforts.
As for the ways of eating fish, they are multiple: it can be eaten raw (as in the sushi), fried, Grill and in other ways, according especially to the type of fish.
The risks of eating fish
The pollution from the sea can turn fish into a very dangerous product for our health; some of the contaminants that can be found in these animals are mercury, dioxins, traces of pesticides and polychlorinated biphenyls. Mercury, for example, is among the most worrisome, as it can alter the proper development of the brain in fetuses and cause damage to the nervous system in adults.
The fish that present values Highest levels of mercury in its body are shark, tile, swordfish and mackerel. Young children, pregnant women and those who are fully breastfeeding should avoid its consumption. On the other hand, there are salmon, catfish, haddock and light tuna, with little pronounced mercury contamination.
Although with fish there are not the same risks than with slaughterhouse animals, since humans do not feed them directly, the damage that they cause to marine species through water pollution and the abrupt alterations that it causes on the planet has repercussions on their health and, by consequently, in that of the beings that feed on them. In addition, in the face of a shortage of fish, companies may decide to fish in undesirable places in order not to suffer losses.
On the other hand, private fishing can also be risky if the contamination levels of the fish are not known. zone chosen. It is very important to inform yourself about this point before deciding to fish, since it is enough to consume 170 grams of a contaminated fish to suffer the consequences.