Types Of Sea Food
- All fresh and saltwater fish, crabs, and shellfish are considered seafood. Common types of seafood include:
- Anchovy, bass, bluefish, carp, catfish, char, cod, flounder, haddock, halibut, herring, orange roughy, mahi-mahi, sardines, salmon, trout, and tuna are some of the fish available.
- Crustaceans include crab, crayfish, lobster, prawns, and shrimp.
- Abalone, clams, conch, mussels, octopus, oysters, scallops, sea snails (escargot), and squid are examples of shellfish (calamari)
- Other items include caviar and roe, kamaboko and surimi (crab and lobster flesh imitations), and tarama (salted carp roe)
Seafood Allergy
A seafood allergy occurs when the body’s immune system misidentifies seafood as dangerous. Seafood can produce life-threatening responses in certain persons who are allergic to it. You may not be allergic to one type of seafood if you are allergic to another. It’s essential to consult with your allergist about the types of seafood you may and cannot consume.
An allergic reaction to shellfish, like other food allergies, can cause any of the following symptoms:
- Face flushing, hives or a rash, red and itchy skin
- Eye, face, lip, throat, and tongue swelling
- Breathing, speaking, or swallowing difficultie
- Skin itch
- Anxiety, anxiety, fainting, pallor, foreboding, and weakness
- Cramps, diarrhoea, and vomiting
- A dip in blood pressure, a fast pulse, and loss of consciousness are all symptoms (in extreme cases)
The seafood industry has changed dramatically during the previous several decades as a result of continual increase in aquaculture output, significant international commerce of goods, and variations in consumer tastes in developed nations that consume the majority of the products. Processing is becoming increasingly intense, geographically focused, vertically integrated, and linked to global supply networks (FAO, 2012). All stakeholders involved in the fish industry face new food safety risks as a result of these developments.
Hygiene rules should be followed throughout the food chain, from farming (capturing), processing, storing, distributing, through selling and serving. Because fish products are traded on a global scale, standards governing sanitary requirements must be harmonised. The rules for the use of aquaculture medications, for example, complicate international trade and make government supervision difficult.
Seafood is an essential source of protein all around the world. It is, nevertheless, vulnerable to a number of fraudulent acts, such as species substitution, illicit transshipment, and short-weighting. This chapter covers the worldwide fish sector and how it is subject to fraud. The most common types of seafood fraud are covered, as well as the possible repercussions of fraud. Data on seafood fraud instances are offered, as well as specific large-scale research. Various analytical methods are reviewed for use in detecting seafood fraud, and risk mitigation measures are presented in order to improve communication and awareness among the food sector, regulatory authorities, and consumers.
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