Fish As Food Or Fodder Moenieba Isaacs*
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A Review of On-Farm Feed Management Practices for North African Catfish (Clarias Gariepinus) in Sub-Saharan Africa
463 A review of on-farm feed management practices for North African catfish (Clarias gariepinus) in sub-Saharan Africa Thomas Hecht1 Department of Ichthyology and Fisheries Science Rhodes University, Grahamstown South Africa Hecht, T. 2013. A review of on-farm feed management practices for North African catfish (Clarias gariepinus) in sub-Saharan Africa. In M.R. Hasan and M.B. New, eds. On-farm feeding and feed management in aquaculture. FAO Fisheries and Aquaculture Technical Paper No. 583. Rome, FAO. pp. 463–479. ABSTRACT This review considers feed management practices for North African catfish (Clarias gariepinus) in sub-Saharan Africa. Clariid catfish production in the subcontinent is increasing exponentially, particularly in Uganda. Semi-intensive pond culture is still the most prevalent production system, while intensive tank culture is becoming more popular in peri-urban areas in Nigeria. Total production in these two countries now exceeds 178 000 tonnes annually. Catfish are now commonly spawned and their larvae reared in hatcheries for ten to 14 days, after which they are reared in nursery ponds or in tanks. Extensive rearing of larvae, after yolk sac absorption, in ponds is now less often practiced than in the past. Where it is still practiced, successful larval rearing and satisfactory survival rates depend mainly on adequate fertilization schedules. Feed management practices in hatcheries are closely matched with the physiological and endocrinological ontogeny of the fish. For optimal survival and growth, live food (mainly Artemia) is required for the first five days after the start of exogenous feeding, after which the fish can be weaned onto a dry starter feed. -
A Rapid, Easily Used Test Kit to Determine Histamine Concentrations in Fish
A Rapid, Easily Used Test Kit To Determine Histamine Concentrations in Fish Brinton M. Miller, Chari G. Johnson, and David J. Ledden Neogen Corporation Lansing, Michigan 48912 BACKGROUND Recently the U.S. Food and Drug Administration announced it was improving its histamine policy in the revised Compliance Policy Guide 7108.24 Decomposition and Histamine “Raw, Frozen Tuna and Mahi-Mahi; Camred Tuna; and Related Species” (Fed. Reg. v. 601149, August 3, 1995; pp. 39754-39756). In summary the FDA: . lowered the Defect Action Level (DAL) to 50 ppm for decomposition. eliminated the requirement that findings of < 200 ppm had to be confirmed by organoleptic tests [i.e., histamine determination alone is sufficient]. l application of the revised DAL applies to raw and frozen tuna and mahi-mahi; and furthermore, on a case-by-case basis histamine levels r 50 ppm to < 500 ppm may be used as evidence of decomposition in other species. l the Action Level (AL) of 500 ppm will apply to species of fish that have been implicated in histamine poisoning outbreaks. The FDA notice calls our attention to the fact that ”. ..nonvolatile spoilage compounds such as histamine remain in the product (the fish) and can be determined reliably by chemical analysis.” The most commonly used method for histamine determination is AOAC Official Method 977.13-- the fluorometric method, which received Final Action approval in 1987. This method has three phases: First - extraction of histamine from it matrix (fish).This phase consists of a methanol extraction of histamine from (blended) fish followed by heating (60 “C) and filtrations (Fig. -
Delivery Menu
Delivery Menu. Stuck between binge-watching your favourite show and a delicious meal? Well, debate no more! Our burgers and lobsters are now available for take-out from our Raffles restaurant and delivery, right to your doorstep. Please note that our delivery menu prices are lower than our usual a la carte prices. The following prices are only valid whilst our restaurants are temporarily closed. Key Worker Discount. We will be offering a 15% discount on take-outs to all frontline workers. This includes health workers, police officers, immigration officers, laboratory staff and more. To claim this, simply flash your ID card to any of our team members. Starters. Pan-Fried King Prawns. Salted Egg Yolk Cuttlefish. King Prawns served with our sweet and sour sauce and garnished Crispy baby cuttlefish flavoured with home-made with spring onion. salted egg yolk spice mix. 3 pieces $12.84 / 6 pieces $23.54 $10.70 Lobster Mac & Cheese. Kale & Quinoa Salad. Succulent lobster meat and macaroni folded in Quinoa, avocado and kale leaves with fig, cranberry a lobster bisque and creamy four cheese sauce. and roasted walnuts. Tossed in a balsamic dressing $16.05 served with succulent lobster meat and shavings of radish. Marinated Octopus. $18.19 Octopus tentacle marinated with lemon, parsley, garlic and olive oil. Served either chilled or grilled and served with fresh lime. Lobster Nuggets. $16.05 Crispy lobster claw ‘nuggets’ in a spicy batter served with a cooling lemon mayo. $17.12 Combos. We’ve made your life a little bit easier, get the best of both worlds! Minimum 2 people Main Course Options: Mayfair Burger, Smoked BBQ Burger, The Impossible Burger, Original Roll, Seven Samurai Roll, California Roll or Surf & Turf Roll.* Side Options: Sautéed Mushrooms, Garlic Spinach, Truffle Fries, Sweet Potato Fries or Salted Egg Yolk Fries. -
Southwest Guide: Your Use to Word
BEST CHOICES GOOD ALTERNATIVES AVOID How to Use This Guide Arctic Char (farmed) Clams (US & Canada wild) Bass: Striped (US gillnet, pound net) Bass (US farmed) Cod: Pacific (Canada & US) Basa/Pangasius/Swai Most of our recommendations, Catfish (US) Crab: Southern King (Argentina) Branzino (Mediterranean farmed) including all eco-certifications, Clams (farmed) Lobster: Spiny (US) Cod: Atlantic (gillnet, longline, trawl) aren’t on this guide. Be sure to Cockles Mahi Mahi (Costa Rica, Ecuador, Cod: Pacific (Japan & Russia) Cod: Pacific (AK) Panama & US longlines) Crab (Asia & Russia) check out SeafoodWatch.org Crab: King, Snow & Tanner (AK) Oysters (US wild) Halibut: Atlantic (wild) for the full list. Lobster: Spiny (Belize, Brazil, Lionfish (US) Sablefish/Black Cod (Canada wild) Honduras & Nicaragua) Lobster: Spiny (Mexico) Salmon: Atlantic (BC & ME farmed) Best Choices Mahi Mahi (Peru & Taiwan) Mussels (farmed) Salmon (CA, OR & WA) Octopus Buy first; they’re well managed Oysters (farmed) Shrimp (Canada & US wild, Ecuador, Orange Roughy and caught or farmed responsibly. Rockfish (AK, CA, OR & WA) Honduras & Thailand farmed) Salmon (Canada Atlantic, Chile, Sablefish/Black Cod (AK) Squid (Chile & Peru) Norway & Scotland) Good Alternatives Salmon (New Zealand) Squid: Jumbo (China) Sharks Buy, but be aware there are Scallops (farmed) Swordfish (US, trolls) Shrimp (other imported sources) Seaweed (farmed) Tilapia (Colombia, Honduras Squid (Argentina, China, India, concerns with how they’re Shrimp (US farmed) Indonesia, Mexico & Taiwan) Indonesia, -
Essential and Toxic Elements in Sardines and Tuna on the Colombian Market
Food Additives & Contaminants: Part B Surveillance ISSN: (Print) (Online) Journal homepage: https://www.tandfonline.com/loi/tfab20 Essential and toxic elements in sardines and tuna on the Colombian market Maria Alcala-Orozco, Prentiss H. Balcom, Elsie M. Sunderland, Jesus Olivero- Verbel & Karina Caballero-Gallardo To cite this article: Maria Alcala-Orozco, Prentiss H. Balcom, Elsie M. Sunderland, Jesus Olivero-Verbel & Karina Caballero-Gallardo (2021): Essential and toxic elements in sardines and tuna on the Colombian market, Food Additives & Contaminants: Part B, DOI: 10.1080/19393210.2021.1926547 To link to this article: https://doi.org/10.1080/19393210.2021.1926547 Published online: 08 Jun 2021. Submit your article to this journal View related articles View Crossmark data Full Terms & Conditions of access and use can be found at https://www.tandfonline.com/action/journalInformation?journalCode=tfab20 FOOD ADDITIVES & CONTAMINANTS: PART B https://doi.org/10.1080/19393210.2021.1926547 Essential and toxic elements in sardines and tuna on the Colombian market Maria Alcala-Orozco a,b, Prentiss H. Balcomc, Elsie M. Sunderland c, Jesus Olivero-Verbel a, and Karina Caballero-Gallardo a,b aEnvironmental and Computational Chemistry Group, School of Pharmaceutical Sciences, Zaragocilla Campus, University of Cartagena, Cartagena, Colombia; bFunctional Toxicology Group, School of Pharmaceutical Sciences, Zaragocilla Campus, University of Cartagena, Cartagena, Colombia; cJohn A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA, USA ABSTRACT ARTICLE HISTORY The presence of metals in canned fish has been associated with adverse effects on human health. Received 15 January 2021 The aim of this study was to evaluate risk-based fish consumption limits based on the concentra Accepted 2 May 2021 tions of eight essential elements and four elements of toxicological concern in sardines and tuna KEYWORDS brands commercially available in the Latin American canned goods market. -
FDA: "Glowing" Seafood?
FDA: "Glowing" Seafood? http://web.archive.org/web/20080225162926/http://vm.cfsan.fda.gov/~ea... U.S. Food and Drug Administration Seafood Products Research Center July 1998 "GLOWING" SEAFOOD? by Patricia N. Sado* Introduction Seafood that produces a bright, blue-green light in the dark could be a meal from outer space or haute cuisine in a science fiction novel. The U. S. Food and Drug Administration (FDA) has received many consumer complaints about various seafood products "glowing" in the dark. Some of these consumers called their local health departments, poison control centers, and their U.S. Senator because they thought they had been poisoned by radiation. These consumers said they had trouble convincing people that their seafood was emitting light. One consumer took his imitation crabmeat to a local television station. Unfortunately his seafood had dried out and did not glow for the television reporters. Several consumers said that it took them many weeks before they found phone numbers for various government agencies to make inquiries. Several consumers thought their "glowing" seafood was due to phosphorescing phytoplankton, or even fluorescence. The consumers' seafood products "glowing" in the dark were not due to radiation or to fluorescence, which requires an ultraviolet light to trigger the reaction. These seafood products exhibited luminescence due to the presence of certain bacteria that are capable of emitting light. Luminescence by bacteria is due to a chemical reaction catalyzed by luciferase, a protein similar to that found in fireflies. The reaction involves oxidation of a reduced flavin mononucleotide and a long chain aliphatic aldehyde by molecular oxygen to produce oxidized flavin plus fatty acid and light (5, 12). -
Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1
Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1. - These regulations may be cited as the Spiny Lobster and Prawn (Shrimp) Regulations, 1973. Article 2. - No person shall fish for, take, or land from any vessel any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4.50 inches). Article 3. - No person shall purchase or have in his possession any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4...50 inches). Article 4. - (1) No person shall fish for, or take any spiny lobster that is in the soft-shell stage. (2) No person shall sell, purchase or have in his possession any spiny lobster which is in the soft-shell stage. Article 5. - No person shall land from any vessel or sell or have in his possession any spiny lobster tail which: (a) is in such a condition that it cannot be measured; or (b) has the calcified bar of the tergum of the first abdominal segment fractured. Article 6. - (1) Every person who takes any spiny lobster that is carrying external eggs shall immediately return it alive with as little injury as possi~le into the water from which it was taken (2) No person shall remove the external eggs from any female lobster or from any spiny lobster tail. (3) No person shall buy, sell or expose for sale, or have in his possession any female spiny lobster or any spiny lobster tail from which any of the erteYnal eggs have been removed. -
The Importance of Freshwater Species to Livelihoods in the Lake Victoria Basin
Chapter 10 The importance of freshwater species to livelihoods in the Lake Victoria Basin Sayer, C.A.1, Máiz-Tomé, L.1, Akwany, L.O.2*, Kishe-Machumu, M.A.3*, Natugonza, V.4*, Whitney, C.W.5**, Omondi, R.6**, Nshutiyayesu, S.7** and Kabuye, C.S.8** 10.1 Introduction ...................................................................................................................................................................................................136 10.2 Methods ........................................................................................................................................................................................................137 10.2.1 Data collection ....................................................................................................................................................................................137 10.2.2 Taxonomic scope ...............................................................................................................................................................................137 10.2.3 Species use and livelihoods workshop ..............................................................................................................................................137 10.3 Freshwater fishes ..........................................................................................................................................................................................138 10.3.1 Summary of data ................................................................................................................................................................................138 -
Potential Consumer Acceptance of Canned Bighead Carp: a Structural Model Analysis CAROLE R
Marine Resource Economics. Volume 10. pp. 101-116 073&.136OW5 S3.M * ,00 Primed in ihe USA. All nghls reserved. Copyright O 1995 Marine Resources Foundation Potential Consumer Acceptance of Canned Bighead Carp: A Structural Model Analysis CAROLE R. ENGLE PIERRE-JUSTIN KOUKA Aquaculture/Fisheries Center University of Arkansas at Pine Bluff 1200 N. University Drive Pine Bluff, AR 71601 Abstract The effects of socio-demographic factors on consumer ratings of product attributes of an experimental canned bighead product were analyzed. OLS techniques were used to evaluate the effects of experience consuming other canned fish products, race, gender, age, and income on the taste, tex- ture, appearance, and aroma of canned bighead. A logit analysis was then used to measure the effects of these variables on binary choice variables related to preference comparisons and willingness-to-pay as much for canned bighead as for canned salmon and canned tuna. Responses between the com- parisons of canned bighead and canned salmon or canned tuna varied. In- come, region, and gender significantly affected ratings on product attributes while taste variables significantly affected consumers' willingness-to-pay as much for canned bighead as for canned tuna. Conditional probabilities showed more clearly the effects of age, income, and gender on taste ratings, the subsequent effects of taste on preferences, and ultimately on willingness-to- pay. Probabilities estimated showed that canned bighead competes more fa- vorably with canned tuna than with canned salmon. Keywords consumer preferences, structural model analysis, logit. marketing, aquaculture Introduction Bighead carp (Hypophthalmicthys nobilis) have been raised in Arkansas in poly- culture with catfish in commercial fish ponds in an attempt to improve water quality since the 1970s. -
A Review of Guidance on Fish Consumption in Pregnancy: Is It Fit for Purpose? Public Health Nutrition
Taylor, C. , Emmett, P., Emond, A., & Golding, J. (2018). A review of guidance on fish consumption in pregnancy: Is it fit for purpose? Public Health Nutrition. https://doi.org/10.1017/S1368980018000599 Publisher's PDF, also known as Version of record License (if available): CC BY Link to published version (if available): 10.1017/S1368980018000599 Link to publication record in Explore Bristol Research PDF-document This is the final published version of the article (version of record). It first appeared online via Cambridge University Press at https://www.cambridge.org/core/journals/public-health-nutrition/article/review-of-guidance-on- fish-consumption-in-pregnancy-is-it-fit-for-purpose/BC3BB20A2D848F5CF5AED90C86413F85 . Please refer to any applicable terms of use of the publisher. University of Bristol - Explore Bristol Research General rights This document is made available in accordance with publisher policies. Please cite only the published version using the reference above. Full terms of use are available: http://www.bristol.ac.uk/red/research-policy/pure/user-guides/ebr-terms/ Public Health Nutrition: page 1 of 11 doi:10.1017/S1368980018000599 Review Article A review of guidance on fish consumption in pregnancy: is it fit for purpose? Caroline M Taylor*, Pauline M Emmett, Alan M Emond and Jean Golding Centre for Child and Adolescent Health, Population Health Sciences, Bristol Medical School, University of Bristol, Oakfield House, Oakfield Grove, Bristol BS8 2BN, UK Submitted 17 November 2017: Final revision received 14 February 2018: Accepted 14 February 2018 Abstract Objective: Public health messages to reduce Hg exposure for pregnant women have focused exclusively on advice on fish consumption to limit Hg exposure, with little account being taken of the positive contribution of fish to nutritional quality. -
Spiny Lobster Amendment 4
AMENDMENT 4 TO THE FISHERY MANAGEMENT PLAN FOR SPINY LOBSTER IN THE GULF OF MEXICO AND SOUTH ATLANTIC INCLUDING THE REGULATORY IMPACT REVIEW AND ENVIRONMENTAL ASSESSMENT prepared by the South Atlantic and Gulf of Mexico Fishery Management Councils SEPTEMBER 1994 Financial assistance for producing this Amendment was provided by grant funds from the National Marine Fisheries Service, National Oceanic and Atmospheric Administration, under Public Law 94-265, the Magnuson Fishery Conservation and Management Act. TABLE OF CONTENTS PAGE LIST OF ACTIONS IN SPINY LOBSTER AMENDMENT 4 ........................................... i REGULATORY IMPACT REVIEW FOR SPINY LOBSTER AMENDMENT 4 ..................... ii 1.0 PURPOSE AND NEED.................................................................................. 1 2.0 ALTERNATIVESINCLUDINGTHEPROPOSEDACTION .....................................5 3.0 AFFECTED ENVIRONMENT.......................................................................... 7 A. Optimum Yield.....................................................................................7 B. Definition of Overfishing......................................................................... 7 C. Commercial Fishery...........................................:.................,................. 8 D. Recreational Fishery .............................................................................. 9 E. Status of the Stocks ............................................................................... 16 ~~-· 4.0 ENVIRONMENTAL CONSEQUENCES ...............................:;:-.: -
Canning Smoked Fish at Home
PNW 450 Canning Smoked Fish at Home Barbara Rasco, Carolyn Raab, and Sandra McCurdy Introduction Smoked fish is a delicacy in the Pacific Northwest. Whether the fish is caught or purchased, it can be smoked and canned successfully at home. This bulletin provides instructions for lightly smoking fish in preparation for canning and for the canning process itself. Another bulletin, Smoking Fish at Home—Safely , PNW 238, provides instructions for fully smoking and heating fish that is safe to eat without further treatment. Those instructions, however, produce a fish that tends to be too dry and strong-flavored after canning. Fish is highly perishable, and even smoked fish has a short shelf life. Refrigerator storage of fully smoked fish is limited to 2 weeks. For long-term storage, smoked fish must be frozen or canned. Freezing is a quality storage option, but canning is preferred by many people who smoke fish at home. Canning smoked fish requires a processing time of 110 minutes in a home pressure canner to destroy Clostridium botulinum spores and guarantee safety. This lengthy heating time means that the quality of home-canned smoked fish will differ from that of smoked fish that has not been canned. Canning tends to cause moisture loss from the fish, alter its color, and intensify the smoked flavor. However, it’s not safe to reduce the processing time to lessen these undesirable Photo by Nellie Oehler quality changes. Instead, you reduce the amount of heat applied during the smoking procedure prior to canning. Otherwise, the canned smoked fish will be too Contents dry and the smoke flavor may be too strong.