8–11.įish are an excellent source of high-quality protein.
Department of Agriculture, Composition of Foods, Agriculture Handbook no. Nutrient composition of raw edible portion of fish species (per 100 g) The table shows the nutrient composition of several types of fish. In addition, the composition of fish bred in captivity (i.e., aquaculture fish) may vary according to their artificial diet. The composition of fish may vary considerably-especially in their fat content-during certain growth periods and annual spawning or migration periods. Therefore, white fibres contain relatively little myoglobin, the oxygen-binding protein that provides the red colour of muscles in other animals. These fibres primarily metabolize glucose, a simple sugar released from muscle glycogen stores, for energy production through anaerobic (i.e., in the absence of oxygen) glycolysis. The high percentage of white fibres allows fish to swim with sudden, rapid movements and gives the meat its white colour. The skeletal muscles of fish are composed mostly of white, fast-twitch fibres. The unique structure and thin connective tissue sheaths of fish muscle give the meat its characteristic soft, flaky texture. The myomeres are separated by thin horizontal (myosepta) and vertical (myocommata) layers of connective tissue. The skeletal muscles of fish differ from those of mammals and birds in that they are largely composed of stacks of short bundles of muscle fibres called myomeres. The majority of edible fish products are derived from the skeletal muscles (flesh), which represent more than 50 percent of the total body mass of these animals. Characteristics of fish Structure of skeletal muscles Modern methods of processing and preservation have encouraged the consumption of many species of fish that are popular throughout the world. Rudimentary processing techniques such as sun-drying, salting, and smoking were used by these ancient groups to stabilize the fish supply. Harvesting wild fish from fresh and marine waters and raising cultured fish in ponds were practices of ancient Egyptians, Greeks, and other Mediterranean peoples. Fish from the marine and freshwater bodies of the world have been a major source of food for humankind since before recorded history. The word fish is commonly used to describe all forms of edible finfish, mollusks (e.g., clams and oysters), and crustaceans (e.g., crabs and lobsters) that inhabit an aquatic environment.
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