Fish as food

Fish as food encompasses the meat of fish and, in culinary and fishery contexts, may include shellfish such as molluscs, crustaceans, and echinoderms. Many species are caught and consumed worldwide, serving as a vital dietary source of protein and other nutrients. Unlike some other animals, the English language lacks a distinct culinary term for fish (compare pig versus pork), though other languages, like Spanish, differentiate between the live animal (*pez*) and the food (*pescado*). Since 1961, global consumption of fish for food has grown faster than population, driven by reduced waste, better distribution, and rising demand linked to urbanization and income growth. Asia now accounts for over two-thirds of total consumption, while the share of Europe, Japan, and the United States has declined sharply. Of over 32,000 described fish species, only about 20% are used as food. Fish can be prepared raw, cured by marinating, pickling, or smoking, or cooked by baking, frying, grilling, poaching, or steaming. Its delicate texture comes from short fibers and thin connective tissue, about 3% of its weight compared to 15% in land animals. Nutritionally, fish provides high-quality, easily digested animal protein; a 150-gram portion supplies roughly half of an adult’s daily protein needs. It is classified as whitefish (very low fat), oily fish (10–25% fat, rich in fat-soluble vitamins and essential fatty acids), or shellfish. Oily fish containing long-chain omega-3 fatty acids may reduce inflammation and lower cardiovascular disease risk, though the effect on overall deaths is limited. Fish bone is a common choking hazard, and seafood allergies can cause severe reactions. Some species, like fugu pufferfish, contain natural toxins requiring careful preparation to avoid poisoning.