ABSTRACT
At the global level, the increase in the average per capita supply and con sumption of most plant foods (grains, cereals, legumes, roots and tubers) has already reached to a plateau (FAO, 1994; Pinstrup-Anderson, 1994). Very few avian (about four) and mammalian (about five) species account for the vast majority of the worldwide food production. Therefore, dairy animals and poultry, perhaps, will not be able to meet all the food requirements of human beings. On the other hand, there are many species of finfishes (teleosts), shellfishes (crustaceans and molluscs) and macroalgae that are grown across the earth. Therefore, the culture of fish and other aquatic products is necessary in order to contribute to the food security of the growing world population. Moreover, from the human nutrition point of view, fish food is not only easily digestible but is also rich in essential amino acids such as lysine and methionine. The polyunsaturated fatty acids (such as eicosapentaenoic acid) of fish are known to reduce the cholesterol level of blood and save human beings from being afflicted with coronary diseases (Lands, 1989). In addition, fish flesh is also rich in minerals and vitamins.
