Food and Nonfood Fisheries

  • Edwin S. Iversen
Chapter

Abstract

Most fish species contain less than 5% oil. This is of importance to calorie watchers who know that lean meat contains usually 5 to 15%. Seafoods supply amino acids needed by humans, in balanced amounts. Studies sponsored by the American Heart Association show that diets high in fish result in lower rates of coronary attacks in middle-aged men. This reflects the beneficial polyunsaturated oils in seafoods that also have a high content of certain essential minerals and water-soluble vitamins.

Keywords

Fish Meal Horseshoe Crab Domoic Acid Fishery Product Final Host 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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References

Section 1: Fish as Food

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Copyright information

© Chapman & Hall 1996

Authors and Affiliations

  • Edwin S. Iversen
    • 1
  1. 1.Rosenstiel School of Marine and Atmospheric ScienceUniversity of MiamiMiamiUSA

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