Importance of fish

1. Food value:

• 65% of the raw weight of finfish is eaten, compared with 50% of chicken and pigs, and 40% of sheep/goat.

2. Nutritive value:

• Fish is an almost zero-carbohydrate food, good for diabetes and other such patients.
• The protein content in fish varies from 15-30% on wet weight basis and 60-80% on dry weight basis.
• Protein of fish is highly digestible and with well-balanced amino acids.
• Are low in fat and cholesterol.
• Good source of Vitamins and offers a good source of minerals.
• Rich in poly-unsaturated fatty acids containing omega-3.
• These poly-saturated fatty acids can help to reduce the cholesterol level in the blood, thus minimize the risk of heart attack.

3. Medicinal value:

• Are low in carbohydrate and fat, high in protein, and an excellent source of omega-3 fatty acids.
• Are used in many traditional medical practices such as healing wounds, infertility, energizing weak pregnancy, etc.
• Children who eat fish are less likely to develop asthma.
• Fish rich in moega-3 fatty acids can contribute to the health of brain tissue and the retina of the eye.
• The omega-3 fatty acids in fish reduce the risk of many types of cancers by 30-50%, especially of the oral cavity, oesophagus, colon, breast, ovary and prostate.
• Eating fish every week reduces the risk of heart disease and stroke by reducing blood clots and inflammation, improving blood vessel elasticity, lowering BP, lowering blood fats and boosting good cholesterol.
• Elderly people who eat fish at least once a week may have a lower risk of developing dementia, including Alzheimer’s disease.

4. Fish products:

Fish meal:

• Makes an excellent feed for poultry, pig, cattle and fish.
• Fish meal contains about 60-70% Crude protein, 2-15% oil and 10-20% minerals.
• The protein of fish meal is highly digestible and contains all amino acids.
• It is also very rich in vitamins, calcium, phosphorous and iodine.

Fish oil:

• The fish body oil is mostly used in manufacture of paints, varnishes, soaps, lubricants, candle, printing inks, etc.
• Also used in dressing of leather, tanning of skin and searing the surface of boats for longer protection.
• Liver oil contains 55-75% fat and 5-10% protein and are very rich in Vit. A and D.

Fish flour:

• It is made up of dried and powdered fish and is superior quality of fish meal which is used for human consumption.
• Are used for enriching the nutritive value of bread, biscuits, cakes, etc.

Fish manure and guano:

• Fish manure contains a high percentage of nitrogen and phosphorous.
• Guano contains 8-10% nitrogen and has been found more effective than animal manure.

Fish glue:

• Are obtained from the connective tissue of skin and bones of certain fish, principally cod fish.
• Used in gummed tape, letterpress, printing plates, blueprint paper and adhering the wood, leather, glass, etc.

Isinglass:

• Are obtained from the dried swim bladders of fish.
• High-grade collagen used mainly for the clarification of wine, beer and vinegar.

Fish leather:

• The coarse scaly skins are used for manufacturing, polishing and smoothing materials in place of sand paper.

Biological control

• Gambusia affinis is a well-known fish for mosquito control.
• They help in biological control of dengue, malaria, filaria, encephalitis, etc.