ABSTRACT
More than 200 species of fish and shellfish available for today's consumer offers generous amounts of complete protein, a variety of vitamins and minerals, essential and health-promoting fatty acids, accompanied by low total fat and low total calories. Geographical and environmental factors influence the composition of edible flesh. Energy is stored in animals primarily as triglycerides. Both aquatic and land animal storage lipids reflect their dietary fatty acids. Additionally, the oil in seafood is the only good dietary source of long-chain highly unsaturated fatty acids (HUFA) with the n-3 configuration, a proven health benefit. Fish and shellfish have traditionally been valued for their high-quality proteins and are the main sources of this essential nutrient for many people. The vitamin and mineral content of seafood is similar to that of meat and poultry, with certain species providing especially rich sources of several micronutrients.
