Talk:Fish (food)
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[edit] Toxins in fish
This has definately been overlooked. I'm not an expert on the subject, but I know that many fish, including salmon and particularly, tuna, are contaminated with mercury, PCBs, and dioxins. Some say it's not safe to eat a lot of fish.
If I had the time I'd be researching on it myself.
For such an important food source, this page is really neglected. I'd like to see more entries to foods with fish as a major ingrediant. And perhaps more about the history of people eating fish. Haoie 23:55, 3 September 2005 (UTC)
- It's still a relatively new article, having split off from Fish only a few days ago. It'll grow in time. You are, of course, more than welcome to contribute any information you have on the topic. --Icarus 05:48, 4 September 2005 (UTC)
OK, I've added a short list of commonly eaten species. Haoie 00:40, 8 September 2005 (UTC)
[edit] Fish blood/lymph?
Hi,
I just had a discussion with two coworkers today regarding my salmon I brought for lunch. When you cook a piece of red meat, some of the blood comes to the surface, and forms a greyish gelatinous substance. Perhaps 'gelatinous' is misleading, as it's certainly not like Jell-o, but I think you know what I'm talking about. When I cook a fish, I gain the same thing, though it is white. Is this blood or lymph, or something altogether different?
Also, as a fish does have a circulatory system, however primitive, it must have capillaries throughout the flesh in order to provide oxygen and nutrients to the rest of the body, right? In that case, is there simply no iron in the blood at that point, or is there another reason we don't see red capillaries throughout the flesh?
Just curious, and hoping you can help!
Daria
- I don't have a source, but I'm 90% sure I remember reading somewhere that crabs, at least, have some other metal as the predominant metal in their blood. I wouldn't be surprised if it was the same for many other aquatic animals as well. The red color is caused by the same process as rust, exposure to oxygen, so the color of oxygenated blood would corrospond to whatever metal they had. I don't know if any animals have aluminum as their main metal, but that's the only metal I can remember the color of oxidation for (except, of course, iron) so I'll use it as an example: an animal which had aluminum for its predominant blood metal would appear to have black blood when it was oxygenated. --Icarus 05:31, 30 September 2005 (UTC)
[edit] Freshness of fish?
Kind of a small article for something as important as this. Maybe someone could add a paragraph about factors that determine how fresh a fish is, how common it is to find unfresh fish in supermarkets (which freeze their fish for long periods of time and are still legally allowed to call it "fresh"), and how it's possible to tell whether a fish is fresh or not. I don't really know anything about that, but if anyone does, then it would be a neat addition. --Michiel Sikma 13:46, 22 October 2005 (UTC)
[edit] Fishes1?
can we please just call them fish(pl), fishes just sounds so wrong--Sir.Salmon FishThe First 15:00, 27 October 2005 (UTC)
Fish (as a plural) refers to multiple organisms, fishes to multiple species of fish. Each should be used where correct. The difference is similar to people and peoples.Emmett5 01:04, 26 May 2006 (UTC)
[edit] Canned Fish
I've read that canned/tinned Tuna is compressed prior to canning to extract oils, thus removing a nutritional component. Are other fish treated thus or is Tuna oil especially valuable ?
