Properties: Sea fish
Sea fish from more northern regions usually has a higher fat content than, for example, sea fish caught in the equatorial region. Sea fish is easily digestible and represents a popular protein source.
Origin: Sea fish
Sea fish has been caught, consumed, and processed into other foods by humans for thousands of years. Therefore, sea fish can be found in all the world's oceans.
Uses: Sea fish
Seafood is considered one of the most popular main dishes worldwide. It can be consumed either raw (for example, in the form of sushi) as well as cooked, fried or grilled. Seafood is also often served in combination with salads or light side dishes.
Health: Sea fish
Sea fish represents an excellent protein source and additionally provides valuable unsaturated fatty acids that protect against cardiovascular diseases. Sea fish thus constitutes a particularly healthy food item.
Season of Sea fish: Sea fish have, except for the winter months in the northern latitudes, almost the entire year in season. For example, salmon, as one of the most common sea fish, is caught within the months of November to December, whereas mackerel, for instance, is caught between March and July and sardines between April and September. After being caught, the sea fish either goes directly into retail or is deep-frozen. Accordingly, sea fish is therefore available in retail throughout the year.
The food item Sea Fish encompasses all fish species found in the sea that are considered edible. Along with products such as grain, foods from fish represent one of the most important basic foods for humans. Sea Fish are also referred to as saltwater fish because they occur in salty seawater. Taste-wise, sea fish tends to be rather subtle but rich, as it usually has a relatively high fat content – this is correspondingly lower in predatory fish compared to non-predatory fish.
Fish is one of our basic foods. While some edible fish live in freshwater, others are caught in saltwater – a strict distinction is impossible because there are species that occur in both habitats.
The Sea Fish
Sea fish exist mostly in larger schools in the sea. Internationally, it is increasingly traded intensively. Fresh fish can be referred to as such if they remain untreated after being caught at sea. Cooled and never frozen, merely cleaned, gutted or cut up, fresh sea fish are even landed daily by coastal fishermen.
Characteristics of whole fresh sea fish include brightly colored skin with a clear mucus layer, plump and shiny black eyes with convex lenses. The gills should be adhering, bright red, and slime-free; the scales firmly attached, and the smell reminiscent of the sea or perhaps seaweed. The fish flesh is bluish, translucent, elastic – finger indentations quickly even out.
Sea fish from deep-sea catches with longer durations are frozen as a whole or fillets at -30 to -40 °C and additionally protected against ongoing oxidation processes either by an ice glaze or a layer of alginate jelly. An older method of preservation is salting. Here, the denaturation of proteins in the fish tissue extends the shelf life of sea fish.
Especially valuable are amino acids and iodine
The meat of sea fish contains a particularly high biologically valuable protein content. The amino acid profile resembles that of mammals; the proportion of essential amino acids is especially high. The contained fat occurs mainly in the form of long-chain, highly unsaturated fatty acids, primarily found in fish oil. It is easily digestible. Sea fish provide almost no carbohydrates but do supply nutrients and active substances as well as many trace elements and vitamins. Sea fish contains a lot of iodine.
Types of Sea Fish
Among the herring-like sea fish, there are various variations such as herring, sardines, anchovies, and sprats. They can be excellently processed into salads and side dishes for example with pizzas. Preserved in oil, they remain long-lasting. Bream-like sea fish originate from the eponymous genus; cod, salmon (coho), pollock, blue ling or plaice belong to it. The bream-like sea fish are well suited as cooking fish. Significant catches are made in the seas of Northern Europe (Sweden, Norway, Finland). From the perch family come the roundfish. Along with mackerel and red perch, also include red tuna, hake, spiny dogfish, and monkfish – all considered delicacies. Halibut, flounder, and sole belong to the genus of flatfish.
Minimized Fish Stocks
Sea fish is extremely healthy. It supports the mineral and vitamin balance in the human organism and is important for maintaining a healthy immune system, muscles, and bones. In various international fishing areas, there are catch quotas up to complete bans on fishing to protect and provide opportunities for regeneration of minimized stocks of endangered species.