Faculty of Engineering
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TIS THE SEASON TO EAT FISH
As the fish counters are overflowing with fish with lifting of fishing ban, it has been reported that Turkish public do not consume enough fish, which is a very rich source of Omega-3. According to 2017 Turkish Seas Report, global per capita fish consumption is 19.2 kg, 24 kg in European Union, whereas per capita fish consumption in Turkey is only as high as 7.6. The experts state that fish consumption has a preventative and curative effect on cardiovascular diseases, diabetes, high blood pressure, cholesterol, depression, and mental diseases, and they strongly urge people to eat fish.
Prof. Dr. Nazan Turhan, Head of Department of Food Engineering, Izmir University of Economics (IUE), pointed out that fish was an excellent source of protein and high in many important nutrients. Prof. Dr. Turhan said, “Fish and seafood has an important place in nutrition because of their high protein, digestibility, and polyunsaturated fatty acids. Essential fatty acids cannot be synthesized in the body and must be obtained from food. Fatty acids composition and its ratio in fish is very significant in this respect. Therefore, you need to eat different variety of fish”.
'Opt for sea fish'
Fatty acids composition in cultured fish is lower, therefore people should be consuming many fish with lifting of fishing ban, said Prof. Dr. Turhan and she stated the following regarding fresh fish consumption:
“Fresh fish should have bright, bulging eyes. Eyes of old fish are cloudy and sunken into the head. The surface of healthy, fresh fish must be tight and shiny so that fish slides out of your hands. The body of a fresh fish is firm and has a specific consistency and appearance. When pressed it should bounce back. Scales must be fresh and bright, they must be tightly attached to the body. Fish on counters may appear bright because they are wetted with water all the time. Fresh fish should also have bright red or pink gills. In old fish, they are dry, covered with sticky slime, grayish-brown in color and smell bad. It is very important to get yourself familiar with these so you will be able to buy good fish.”
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