Nutritional Freshwater Life
2
related to malnutrition. Further, more
than 2 billion people in the world suffer from specific dietary micronutrient
deficiencies, including iron, iodine,
vitamin A, and zinc (WFP, 2012).
In terms of per capita food supply,
total aquatic animal food supply (live
weight equivalent) has grown from
11.1 kg in 1970 to 18.6 kg in 2010, and
per capita aquatic meat supply has
grown from 8.7 kg in 1970 to 13.2 kg in
2010 (FAO/FAOSTAT, 2012).
IMPORTANCE OF FRESHWATER FISHERIES
Today, fishing remains the largest
use of wildlife in the world. Ninetyfour percent of all freshwater fisheries occur in developing countries, and
freshwater fishes make up more than
6% of the world’s annual animal protein
supplies for humans (FAO, 2007). They
provide food and a livelihood for millions of the world’s poorest people, and
also contribute to the overall economic
well-being by means of export commodity trade, tourism, and recreation.
Some people derive great aesthetic
pleasure from recreational activities in
freshwaters, such as fishing, swimming,
kayaking, and canoeing. Recreation
and tourism help the entire industry of
skilled craftspeople.
IMPORTANCE OF FRESHWATER FISH
Freshwater fish make up an important
portion of aquatic organisms that are
used as human foodstuffs. In many
regions of the world, freshwater fish are
a significant source of animal protein.
They also contain considerable quantities of valuable lipids as well as minerals and vitamins.
Protein Content
In the dry matter of muscle or flesh,
protein is the main component. The
protein content generally amounts to
15 to 20% of wet weight in the muscle.
In lipid-rich fish species, the protein
level is lower than in species with poor
lipid content in their flesh. The amino
acid composition of the protein in different freshwater fish species is more or
less similar.
LiPid Content
Depending on species, size, and nutrition, the lipid level of the flesh in freshwater fish can vary considerably. There
are freshwater fish species like pike
(Esox lucius), perch (Perca fluviatilis),
and pike-perch (Sander lucioperca) with
exceptionally lean meat, while other
species are characterized by medium
or even high lipid levels in their muscle,
e.g., eel (Anguilla anguilla). Lipid content
varies between less than 5% and more
than 50% in the dry matter of muscle.
With growing fish size, the lipid level
in the muscle generally increases. The
lipid content of large rainbow trout
(Oncorhynchus mykiss) weighing more
than 1000 g frequently is about 10% of
wet weight.
2
related to malnutrition. Further, more
than 2 billion people in the world suffer from specific dietary micronutrient
deficiencies, including iron, iodine,
vitamin A, and zinc (WFP, 2012).
In terms of per capita food supply,
total aquatic animal food supply (live
weight equivalent) has grown from
11.1 kg in 1970 to 18.6 kg in 2010, and
per capita aquatic meat supply has
grown from 8.7 kg in 1970 to 13.2 kg in
2010 (FAO/FAOSTAT, 2012).
IMPORTANCE OF FRESHWATER FISHERIES
Today, fishing remains the largest
use of wildlife in the world. Ninetyfour percent of all freshwater fisheries occur in developing countries, and
freshwater fishes make up more than
6% of the world’s annual animal protein
supplies for humans (FAO, 2007). They
provide food and a livelihood for millions of the world’s poorest people, and
also contribute to the overall economic
well-being by means of export commodity trade, tourism, and recreation.
Some people derive great aesthetic
pleasure from recreational activities in
freshwaters, such as fishing, swimming,
kayaking, and canoeing. Recreation
and tourism help the entire industry of
skilled craftspeople.
IMPORTANCE OF FRESHWATER FISH
Freshwater fish make up an important
portion of aquatic organisms that are
used as human foodstuffs. In many
regions of the world, freshwater fish are
a significant source of animal protein.
They also contain considerable quantities of valuable lipids as well as minerals and vitamins.
Protein Content
In the dry matter of muscle or flesh,
protein is the main component. The
protein content generally amounts to
15 to 20% of wet weight in the muscle.
In lipid-rich fish species, the protein
level is lower than in species with poor
lipid content in their flesh. The amino
acid composition of the protein in different freshwater fish species is more or
less similar.
LiPid Content
Depending on species, size, and nutrition, the lipid level of the flesh in freshwater fish can vary considerably. There
are freshwater fish species like pike
(Esox lucius), perch (Perca fluviatilis),
and pike-perch (Sander lucioperca) with
exceptionally lean meat, while other
species are characterized by medium
or even high lipid levels in their muscle,
e.g., eel (Anguilla anguilla). Lipid content
varies between less than 5% and more
than 50% in the dry matter of muscle.
With growing fish size, the lipid level
in the muscle generally increases. The
lipid content of large rainbow trout
(Oncorhynchus mykiss) weighing more
than 1000 g frequently is about 10% of
wet weight.