Page 18 - Vol.36-No.6 issue

FISHERIES

in East Asian countries like eating with
chopsticks from a bowl in hand. Eating
sushi is best done with chopsticks. Some
people would venture to try new eating
methods. Others would find it confus-
ing to distinguish between sushi, nigiri,
tempura and sashimi. However, for those
who wish to venture in sushi bars, it is ad-
visable to go to a well reputed for good
farmed are concerned wild seafood ac- fish quality as good quality fish is the key
cording to the species offered can some- for a good sushi choices as the quality
times become more costly than farmed. is important for the expected taste. The
There are commercial reasons for price most popular types of fish that are used
differences. However, government agen- in Japanese cuisine are salmon and tuna.
cies which inspects markets’ activities Some restaurants use cheaper quality
oversee pricing of commodities to in- fish like mackerels. However, new eat-
sure no over pricing. ing habits are not exclusive to Japanese
cuisine, but most countries around the
6. NUTRITION VALUES OF world have their domestic ways and hab-
SEAFOOD 7. SEAFOOD AS AN
INTERNATIONAL CUISINE its to consume seafood.
Eating fish is part of the cultural tra-
dition of many people and in terms of Seafood consumption has become
health benefits, it has an excellent nu- more open to international kitchens. In
tritional profile. It is a good source of the past before the world has become “a
protein, fatty acids, vitamins, minerals small village” consumers used to eat the
and essential micronutrients. Reports dishes of their country’s cuisine. Trav-
on seafood nutritious values are numer- el has become increasingly available,
ous especially that the Omega 3 which which has opened up to international
is found in several species especial- food and tasted of new dishes and spe-
ly the oily ones like salmon, sardines, cies. Japanese cuisine was among the
mackerels, tuna, shellfish, shrimps, kitchens that Arabs have known during
herring, seaweed which is known as a the past twenty years, but after Japanese 8. PROMISSING FUTURE OF
group called polyunsaturated fatty ac- dishes became attractive to the eastern SEAFOOD
ids, which is very important for the body taste, there is still a large percentage in
and is able to lower its cholesterol level. the early stages of acquaintance with No doubt that seafood will continue
Medical reports conclude that the ben- Japanese cuisine, despite the spread of to be a very valuable source of animal
efits of omega 3 from seafood products restaurants in abundance in the coun- protein. Sources will continue to be from
are many. These reports conclude that tries. There are a percentage of people the wild and also from aquaculture to
omega 3 provide health benefits to fight who are afraid to try new flavors. There feed a growing global population and
depression and anxiety, fight heart dis- are those who are afraid to eat uncooked which will continue to be the main tar-
ease, fight infections, improved mental food, and there are those who cannot get of seafood. As FAO annual statistics
disorders, improve sleep, benefit skin, tolerate the taste of raw fish. There are show, production will continue to in-
prevent some types of cancer and other many reasons why some people avoid crease. However, growth from the wild
health benefits. Japanese cuisine despite its internation- will remain steady unless the problems
al fame, and that it is one of the benefi- experienced in the past which caused
cial kitchens for health, which does not the declining trend are not avoided and
cause obesity if someone knows what to that the sustainability and conservation
eat what and what to avoid. New eating of the resources continues to prevent any
habits also became normal practices further declines. However, as for the fu-
ture of expanding aquaculture produc-
tion it looks more promising to continue
to expand at a faster rate than fishing in
the wild. The aquaculture industry will
increase production by culturing var-
ious commercially acceptable finfish
species, crustaceans and bivalves but
will also venture into more research and
development of more species that would
increase production world-wide and in-
16 Vol. 36 No. 6