FOOD AND NUTRITION FIRST TERM SSS1

WEEK 7

SEAFOOD COOKERY

CONTENT

Sea foods are creatures that live either in fresh or salt water. Fish is also a good source of protein that is rich in all the essential amino acids. The protein is more tender than that meat and therefore more digestible. The fat content in fish is however considerably less than that of most types of raw

meat and poultry. Many types of fish are poor sources of calcium. However, those canned with the bone are an excellent source of calcium. Most fish are low in iron but oysters are rich in iron Fish

from the sea are good sources of iodine because of the presence of minerals (iodine) in seawater. Most fish are good sources of B-complex, vitamins while fatty fish are also rich in fat-soluble vitamins especially vitamins   A and D.

CLASSIFICATION OF FISH.

Fish can be classified into major groups.

1. Finfish.
2. Shellfish.

FIN FISH:-These have fins on their bodies. They can be further classified into two groups.

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