Nutritional Value of Commercially Important Fishes
Abstract
There is high biological value of fish flesh. Usually it is consumed in fresh condition,sometimes in its preserved form. The nutritional value, the look, the flavor and evenbiochemical composition differs. Even fishes from the same species show variations inbiochemical composition according to the fishing ground season, age, sex etc. Theprincipal biochemical content of fish are protein, fat and water. The variations inchemical composition particularly in relation to moisture, fat, protein, ash and mineralcontents and its food value should indeed be a very fruitful aspect of the study. Thoughthe food and feeding habits of fishes are known, very few work has been done on theestimation of stomach. The present study is helpful in this regard. The principle areas ofsuch depofats are muscles, head, egg, liver and viscera. Brain shows highestconcentration of fat and heart shows the lowest. The composition of fatty acids in fish isaffected by a number of environmental factors of varying salinity, the extreme beingrepresented by fresh and marine water conditions. The present study is helpful forcomparison of chemical composition of some of the commercially important fishes notonly in muscle tissue but also in digestive tract tissue, which is generally thrown.Keywords: Fish-chemical composition-muscle-tissue-digestive tract tissue
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