Truth Behind Popular Seafood Myths - Common misconceptions Exposed and Explained

Debunking Common Seafood Myths: Facts vs. Fiction

Not everything you hear about fish consumption is true. There's a lot of misinformation out there. In this post, we bust 25 myths about seafood, both big and small, to help you put them to rest once and for all. Don’t let these myths fool you into missing out on some of the most delicious, affordable, and nutritious foods available.

Myth: Fresh Seafood is Better than Frozen

The Reality of Frozen Seafood Quality
When high-quality, local seafood isn't available, frozen seafood is an excellent alternative. In fact, frozen seafood often provides more options and extended shelf life. Studies have consistently shown that most people can't distinguish between high-quality fresh and high-quality frozen seafood when prepared similarly. This is because fish is frozen immediately after being caught, preserving it at its freshest point.

Advanced Freezing Technology

Today’s advanced freezing technology ensures the best taste, texture, and nutritional value are retained, making frozen fish just as enjoyable when thawed. The many nutrients in seafood, including heart-healthy Omega-3 fatty acids, remain intact in frozen fish, offering the same benefits as fresh varieties.

Frozen Seafood and Food Safety


For certain types of seafood, such as those intended for raw consumption in sushi, freezing is a legal requirement. This process effectively eliminates harmful parasites, ensuring safety and quality in every bite.

By choosing high-quality frozen seafood, you can enjoy delicious, nutritious meals with convenience and peace of mind.

Myth: You Shouldn’t Mix Seafood and Dairy

Contrary to popular belief, there is no scientific evidence that consuming fish and dairy together causes vitiligo or any other health conditions. However, if you're allergic to fish or intolerant to dairy, it's best to avoid this combination.

Cultural Practices and Culinary Delights
Different cultures have unique culinary traditions. While some avoid mixing fish and dairy for religious reasons, many enjoy dishes like cheesy fish bakes or creamy fish pasta. This combination is particularly popular in South Africa, the UK, and several Asian countries.

Health Considerations and Nutritional Balance
Though not scientifically proven to be harmful, there are some reasons to be cautious about combining fish and milk. This pairing might not be ideal for those with weak immune systems. Some believe it could lead to a nutritional imbalance, as fish provides protein, omega-3 fatty acids, and various vitamins, while milk is rich in calcium and vitamin D. It's thought that consuming these together might hinder nutrient absorption.

Ayurvedic Perspective
Ancient Ayurvedic traditions suggest that mixing fish and dairy can be harmful to health. While modern science doesn't support this claim, it's always wise to consider individual dietary needs and consult with a healthcare professional if you have concerns.

Myth: Seafood is full of mercury, and eating it will harm your body; it should be avoided, especially by pregnant women and young children.

Fact: It is safe to eat fish and seafood as long as you choose those that are low in mercury and follow guidelines for weekly consumption. Avoiding fish during pregnancy can negatively impact gestation and affect the neurodevelopment of children. Ensure all food is fully cooked during pregnancy. Avoid high-mercury fish like shark, swordfish, king mackerel, and tilefish to minimize risk.

Myth: Wild-Caught Fish is Superior; Farmed Fish Quality is Lower

Many people believe that farmed seafood is less nutritious and of lower quality than wild-caught seafood. However, research shows that both wild-caught and farmed fish offer essential nutrients. Farmed seafood is produced under controlled conditions, ensuring consistent quality. Unlike wild-caught fish, aquaculture allows for the improvement of the nutritional quality of the fish through dietary adjustments and nutrient fortification.

Aquaculture also addresses significant challenges, including food security and reducing the strain on wild fish populations. It provides consumers with healthier and more sustainable seafood options.

Myth: Seafood Spoils Too Quickly

Worried about fish spoiling? Frozen fish is a fantastic option, lasting about twice as long in the freezer compared to the refrigerator. Canned seafood boasts an even longer shelf life, provided it's stored according to package instructions. Properly stored seafood, whether fresh or frozen, should have a mild smell and taste.

Myth: Darker Fish are Richer in Omega-3

Contrary to popular belief, the omega-3 content in fish is not determined by its color. Fatty fish like mackerel, sardines, salmon, and tuna are well-known for their high omega-3 levels. Numerous studies highlight that regular consumption of these fish can help prevent cardiovascular diseases. For optimal heart health, include these omega-3 rich fish in your diet.

Myth: Cooking Fish is More Difficult Than Cooking Other Types of Meat

Contrary to popular belief, cooking fish is actually easier than cooking other meats. Seafood cooks faster, making it crucial to avoid overcooking. Many cuts of fish can be perfectly cooked on the stove in under 10 minutes. Additionally, seafood is incredibly versatile, making it a great addition to a variety of dishes such as stir fries, pasta, and salads. Unlike chicken or beef, many types of seafood are safe and delicious when eaten raw or undercooked, reducing the risk of foodborne illnesses from home cooking.

Myth: Eating Meat is Healthier Than Eating Fish

Contrary to popular belief, eating fish offers numerous health benefits that are hard to beat. While both meat and fish provide ample protein, fish boasts high levels of omega-3 fatty acids, which are crucial for heart health. Additionally, fish is rich in phosphorus for strong bones and teeth, potassium for muscle and heart function, and iodine for thyroid health. Calcium, found in fish bones like those of sardines and anchovies, and selenium, a powerful antioxidant, further enhance fish's nutritional profile. While chicken is known for its iron, zinc, and selenium content, fish remains a superior source of lean protein and essential B vitamins, whether fresh or frozen.

Myth: Seafood is Expensive

Many people believe that seafood is costly and best reserved for special occasions, but this is not always the case. Fresh, frozen, or canned seafood can all provide the same nutritional benefits, and affordable options are available to fit various budgets. Price fluctuations in seafood often result from supply and demand dynamics, seasonal availability, and trade issues. Despite these factors, it's possible to enjoy the delicious and luxurious taste of seafood without breaking the bank.

Myth: Only Eat Oysters in Months with an "R"

It's a common belief that oysters should only be consumed in months containing the letter "R" (September to December), excluding the summer months like June, July, and August. This myth originated because warm months coincide with oyster spawning, affecting taste and safety due to increased bacteria. Today, stringent government regulations ensure oysters are safe year-round when properly cooked.

Myth: Seafood Smells Fishy

Fresh fish doesn't inherently smell fishy. Proper storage is key to maintaining freshness and avoiding unpleasant odors. Fish like tilapia, Arctic char, flounder, and cod are excellent choices for those seeking fish without a strong smell or taste. Always purchase from reputable vendors and consider online options for freshness and convenience. Interesting Fact: Fish Smells and Swimming Depth

Did you know fish that swim closer to the surface, like herring or mackerel, tend to be oilier and smellier? In contrast, deeper-laying fish are less pungent due to their different body composition and behavior.

Myth: Avoid Fish on Mondays and Buy on Fridays

An old myth suggests avoiding seafood on Mondays due to freshness concerns from weekend deliveries. However, the freshness of fish depends on the supplier, not the day of purchase. Trustworthy suppliers offer high-quality fish any day of the week, including frozen options that preserve nutritional value and flavor.

Myth: Female Lobsters Taste Better

Contrary to popular belief, the taste of lobsters isn't influenced by gender. The only distinction comes from personal preference for roe found in female lobsters. Both male and female lobsters offer similar taste and texture in their meat.

Myth: Oceans Will Be Depleted of Fish by 2048

The claim that fish stocks would collapse by 2048 has been debunked by recent scientific assessments. Improved fisheries management indicates most fish stocks will be sustainable by 2050.

Myth: Seafood Is Naturally High in Sodium

Sodium levels in seafood vary widely. While some shellfish contain higher sodium levels, fish like salmon, cod, halibut, flounder, tuna, and snapper are naturally low in sodium. This makes them healthy choices for low-sodium diets.

Myth: Eating Seafood During Monsoon is Unhealthy

During the monsoon season, many fish may contain eggs, which can be less healthy for human consumption. Additionally, some fish are preserved with harmful components to extend shelf life, compromising freshness. It might be advisable to limit fish consumption during this time for these reasons.

Myth: Shellfish are High in Cholesterol

While shellfish like shrimp and crab do contain cholesterol, they are low in saturated fat, which has a greater impact on blood cholesterol levels. They are also rich in lean protein, vitamins, and minerals, making them a nutritious choice when prepared without additional saturated fats like butter.

Myth: Imitation Crab is Not Real Seafood

Imitation crab, made from surimi (ground-up fish), is indeed seafood but not crab. It's a processed product designed for longer shelf life.

Myth: Lobsters Are Scavengers

Lobsters are primarily hunters, feeding on live prey such as snails and fish. Their banded claws are a natural defense, not indicative of being scavengers.

Myth: Great Seafood Only on the Coast

Modern transportation, including refrigerated trucks, ensures fresh seafood is accessible inland, dispelling the myth that coastal locations are the only source of quality seafood.

Myth: Mahi Mahi and Dolphin Meat

Mahi Mahi, or dolphinfish, is often confused with dolphins due to similar names, but they are different species entirely. Mahi Mahi is a fish prized for its flavor and is not related to marine mammals like dolphins.

Myth: Cooking Fish Until Brown

Contrary to the myth, fish is best enjoyed when not overcooked to preserve its nutritional value, especially omega-3 fatty acids. Cooking until just opaque and easily flaking with a fork maintains both taste and nutrients.

Myth: Overcooked Seafood

Properly cooked seafood is essential to avoid health risks associated with undercooked fish. While some types can be enjoyed raw when prepared correctly, others must be cooked thoroughly to prevent foodborne illness.

Myth: Straight-Tailed Crawfish

The myth that straight tails indicate poor quality or death prior to cooking is false. Crawfish tails can naturally straighten during cooking and are safe to eat regardless of tail position.

Myth: Sourcing Sustainable Seafood

Contrary to popular belief, sourcing sustainable seafood is feasible through supporting local fisheries and utilizing fish entirely to minimize waste. Awareness has led to improved fishing practices and conservation efforts.

Myth: Dover Sole Origin

Dover Sole refers to common sole found throughout Europe, not just near Dover. It's valued for its delicate flavor and is sourced from various cold-water regions.

Myth: Fish Oil Quality

Fresh fish oil should not smell or taste fishy; a fishy odor indicates oxidation and rancidity, which diminishes its nutritional benefits and could be harmful.

Myth: Aquaculture vs. Wild-Caught

Both aquaculture and wild-caught fish offer safe and nutritious options, with practices like species selection, location, and diet having a greater impact on nutritional quality than the method of catching.

Myth: Tilapia Misconception

Tilapia is a nutritious fish often criticized due to farming practices in some regions. Responsibly sourced tilapia, such as from sustainable farms, provides essential nutrients and is a popular choice in many diets.

Myth: Defrosting Prawns

Defrosting prawns can be done overnight in the fridge or quickly under cool running water, ensuring they are handled gently to maintain their delicate texture.

Continue Reading...

FISH FRAUD - Beware of Fish swap or Fake Fish in Restaurants and Seafood Shops

When is a sea bass not a sea bass? when it’s served as tilapia. Fish fraud happens everywhere, from endangered species passed off as snapper to deadly pufferfish sold with devastating consequences, how can you know that what you’re eating is what you’ve paid for? Seafood fraud includes swapping cheaper fish and passing them off as more expensive fillets, or putting false, incomplete or misleading information on a label.

List of fishes substituted for more expensive ones.

Asian catfish was found to be the type of fish most often sold as a different, higher value type of fish. The next commonly mislabelled species were sea bass and snapper.

Fish name	Substitute
Asian catfish	Asian catfish was sold as 18 different types of fishes like perch, grouper, sole, plaice, halibut.Also known in the UK as Vietnamese river cobbler , Basa, Swai, Panga, Pacific Dory, Pangasius is a cheap substitute for cod or haddock in uk and Hamour in gulf countries. This relative of catfish is the most common culprit in cases of seafood fraud. It might be called grouper or sole on the menu
Sea bass	It is substituted with giant perch or Nile tilapia, fish that should be less and is considered lower quality
Red snapper	Red snapper is substituted with catfish, rockfish, tilapia, nile perch, mahi mahi, mullet snapper, malabar blood snapper,Atlantic cod
Haddock	One of the most common substitutions was haddock for cod haddock is substituted with saithe
chilean sea bass	white bass, striped bass
hogfish	Indian grouper.
Grouper	tilapia , alaska pollock, nile perch, channel catfish, hake
wild salmon	atlantic farmed salmon
Atlantic cod	saithe, pollock, whiting, escolar
tropical sole	common sole
white tuna (albacore)	were actually escolar, This fatty, waxy fish causes digestive upset and diarrhea, also is high in mercury content.
gaint freshwater prawn	slipper lobster
Alaskan halibut	greenland turbot
dover sole	walleye
walleye	Alaskan pollock
redfish	channel catfish
black drum	sheephead
florida snapper	lavender jobfish
swordfish	mako shark
white snapper	white hake
bluefin tuna	bigeye tuna ,yellowfin tuna
mahi mahi	halibut, Yellowtail,
Anchovies	Icefish
orange roughy	john dory
Monk fish	pufferfish
Red mullet	spotted goatfish
shark meat with	nile perch
red drum	black drum
halibut	sea bass, deep water cape hake
yellow perch	white perch
caviar (sturgeon species)	other fish Roe
walleye	sauger
chum salmom	pink salmon
scallops	skate wings
salmon	rainbow trout or steelhead trout
blue crabmeat	imported crabmeat
abalone	top shell

Imported seafood was sometimes marketed as locally-caught, while vulnerable species like the Atlantic halibut were falsely advertised as a more sustainable catch.

SEAFOOD fraud is a serious global problem”, one in five fish sold has been mislabelled. Seafood fraud can happen at each step of the supply chain – the restaurant, the distributor, or the processing and packaging phase. You may not be getting the fish you paid for. In most cases, the motivation is economic—slippery restaurateurs frequently serve up cheaper fish than they advertise to cut costs.


Here’s how to avoid seafood fraud.

Buying whole fish is cool! Not only does a whole fish prevent mislabeling, a clear eye and nice sheen on the body will tell you that the fish is good quality! Plus, fish heads make for a great seafood stock. A whole fish, is far easier to identify “than a fillet in a plastic pack. If you’re worry about filleting one yourself, buy the fish and ask your fishmonger to fillet it for you.”Food standards authorities can now use DNA testing to identify fish, but the average customer merely comes equipped with their own senses.
Not only is fish priced lower when it is abundant during its peak season, fish is mislabeled more when it is not in season.
If the price is too good to be true, it probably is a sign that it is a mislabeled product.
The four most common fish that are most likely to be mislabeled for species swap include tuna, snapper, salmon and grouper - always ask extra questions when buying these fish.

Along with ripping off consumers, the consequences of seafood fraud include:

Directly threatens human health. Swapping one fish species for another that may be riddled with contaminants, toxins or allergens can make people sick.
Creates a market for illegal fishing by making it easy to launder illegally caught seafood products through the EU market. This undermines conservation efforts to prevent overfishing and accidental capture of at-risk species and hurts honest fishermen.
Mislabeling fish makes it difficult for consumers to make eco-friendly choices.
Misleads consumers about the true availability of seafood and the state of the marine environment. Because mislabeling maintains the appearance of a steady supply of popular fish species despite severe overfishing, the general public is unaware that the species is in serious trouble.

Consumers can also make a difference. Consider asking questions such as:

What species of fish am I ordering?
Is it wild or farmed?
How was it caught?
Is the price too good to be true?

Continue Reading...

How to identify the types of tuna from its steaks ?

Salmon and mackerel are known for their more fish-esque flavor, tuna is beloved for its meat-like taste.Tuna is a type of saltwater fish and vary in size and color, depending on the type of tuna. There are different kinds of tuna, different grades of tuna, and even different ways tuna are caught, processed, and sold. Generally tuna has a semi-firm texture and is very flaky and often on the dryer side. It is a meatier fish than others. The meat is red when raw and once cooked it takes in a grey tone. The flavor is strong and fishy. Tuna steak is a healthy food choice, high in protein and omega 3-fats.Tuna is a good source of Vitamin B, potassium, vitamin D, phosphorus, selenium, and magnesium.

Identifying the types of tuna from their steaks can be challenging, but there are some key characteristics that can help distinguish among common varieties:

To identify these types accurately, consider the following steps:

Look at the Color: Compare the color of the raw tuna steak. Bluefin is usually the darkest, albacore the lightest, with yellowfin and bigeye somewhere in between.

Feel the Texture: Bluefin has a distinctive fatty texture, while yellowfin and bigeye are firmer.

Consider the Flavor: If tasting is an option, the flavor can be a big clue. Bluefin is rich and buttery, yellowfin is mild, and skipjack is strong and fishy.

Check for Fat Content: Visible fat marbling is more common in bluefin and bigeye tuna.

These tips can help you make an educated guess about the type of tuna, but keep in mind that variations within each species and different cuts can sometimes make identification tricky

1. ALBACORE TUNA

Albacore Tuna best known as “white meat” tuna. Perfect for salads, grilling or searing steaks, this mild and delicate rich tasting fish has a firm texture with large, moist flakes. An excellent source of protein, it is also low in fat and sodium. Found maily in Temperate and tropical waters

Color: Light pink to white when raw.
Texture: Softer and less dense than yellowfin or bluefin.
Flavor: Mild and slightly buttery.
Appearance: Often lighter in color with a softer texture, and usually has a less intense flavor.

2. BIGEYE TUNA

Bigeye tuna found in tropical and subtropical water is a tender, fattier tuna than yellowfin, making it a richer tasting, Pink darker red meat  ideal for sushi and grilling. Its name comes from the unusually large eyes of the fish.

Color: Similar to yellowfin, deep red.
Texture: Firm and meaty.
Flavor: Richer than yellowfin, with a higher fat content.
Appearance: Can be similar to yellowfin but usually has a higher fat content and richer flavor.

3. BLUEFIN TUNA

The king of tuna - Bluefin is a highly sought after fish for its sport and it's Pink deep red meat. Like bigeye tuna, bluefin tuna has Rich buttery, dark red tasting meat that makes the best sushi of all the tuna species. Main found in Pacific and Atlantic Ocean. Bluefin tuna are considered the most valuable because they can store a lot of fat in their musculature, and this means greater flavor and texture

Color: Dark red, almost maroon when raw.
Texture: Rich, fatty, and buttery texture.
Flavor: Strong, pronounced flavor.
Appearance: Marbling of fat is often visible, giving it a luxurious look.

4. SKIPJACK TUNA

Skipjack tuna is a type of tuna and the smallest and most abundant of tuna used as a commercial food source. Skipjack is flaky and has a white to pale pink flesh. When raw, the flesh is red. it is a mild fishy tasting fish with a relatively strong flavor.Skipjack is commonly used in canned tuna labeled "chunk light"

Color: Darker red than albacore but lighter than bluefin or yellowfin.
Texture: Soft and flaky.
Flavor: Strong, often described as more "fishy".
Appearance: Smaller steaks with a darker, more intense color and a pronounced flavor.

5. YELLOWFIN TUNA

Yellowfin Tuna (Thunnus Albacares)  is mild in taste with reddish pink firm meat. Its fresh meat is used for sushi, Sashmi and grilling. Yellowfin and ahi tuna are the same - ahi is the Hawaiian name for yellowfin tuna.

Color: Deep red when raw.
Texture: Firm and dense.
Flavor: Mild and slightly sweet.
Appearance: Can have a slightly lighter color compared to other types, with a firm texture and small grain.

Skipjack makes up the largest component of tuna production worldwide, and most of it is canned and not sold fresh. Yellowfin accounts for 58% of the worldwide tuna catch, followed by bigeye (18%), albacore (17%), and bluefin (7%).

What does Tuna Taste Like?

Tuna is a type of fish with a mild, meaty flavor. The taste of tuna can vary depending on the specific variety of tuna and how it is prepared. Fresh tuna often has a slightly sweet and clean taste with a firm texture. When cooked, tuna can have a rich, buttery flavor that is often described as similar to steak.
Canned tuna has a milder flavor compared to fresh tuna. It is typically described as having a more fishy taste and a softer texture.

Continue Reading...

Seafood Allergy - Crucial things to be aware of

Allergic reactions occur when the immune system overreacts to a specific allergen, leading to severe adverse effects. These reactions often appear within minutes of allergen exposure, such as Seafood, but can sometimes develop hours later. Seafood allergies are typically lifelong. Various triggers for these reactions include food, insect stings, latex, medications, and other substances. The nine main food allergens are peanuts, tree nuts, sesame seeds, milk, eggs, seafood (including fish, crustaceans, and shellfish), soy, wheat, and sulphites (a food additive). Seafood refers to all edible fish (e.g., trout, salmon), crustaceans (e.g., lobster, shrimp), molluscs (e.g., scallops, clams), and shellfish from both fresh and saltwater environments.

Recognizing Allergic Reaction Symptoms: What to Look For?

When a person encounters an allergen, the signs of a reaction can appear swiftly and escalate from mild to severe. The most serious type of allergic response is known as anaphylaxis. Symptoms can include breathing difficulties, a drop in blood pressure or shock, which may result in loss of consciousness and even death. An individual with an allergic reaction may exhibit various symptoms.

• Red and warm face, skin rash, hives, and itchiness
• Swelling may occur in the eyes, face, lips, throat, or tongue, along with difficulty breathing, speaking, or swallowing
• Feelings of anxiety, distress, faintness, paleness, a sense of impending doom, and weakness
• Gastrointestinal symptoms like cramps, diarrhea, and vomiting may also manifest
• In severe cases, a decrease in blood pressure, rapid heartbeat, and loss of consciousness may occur

How are food allergies and severe allergic reactions treated?

Presently, there is no known cure for food allergies. The sole recourse is the complete avoidance of the specific allergen. In cases of anaphylaxis, a severe reaction to food allergies, timely administration of adrenaline is crucial. This life-saving medication is available in an auto-injector device for quick and easy use. Adrenaline should be promptly administered at the onset of severe allergic symptoms, followed by immediate medical attention at a hospital emergency room. If your allergist has diagnosed you with a food allergy and prescribed adrenaline, it is imperative to always carry it with you and be well-versed in its proper usage. Adhere to your allergist’s instructions on how to operate an auto-injector device for optimal effectiveness.


How can I avoid a fish, crustacean or shellfish-related reaction if I’m allergic to these foods?

Steer clear of any food or items that have fish, crustaceans, shellfish, or their byproducts. This includes any product that cautions it could potentially have traces of fish, crustaceans, or shellfish.


If I am allergic to one type of seafood will I be allergic to another?

It is possible for individuals who have an allergy to a certain type of seafood (whether it be fish, crustacean, or shellfish) to consume other varieties of seafood without experiencing an allergic reaction. However, research indicates that if a person has a specific seafood allergy, they may also have allergies to other species within the same category. For instance, if someone is allergic to cod, they might also have an allergy to pike since both are classified as fish; similarly, a shrimp allergy could extend to lobster as both are crustaceans; and an allergy to mussels might mean an allergy to clams as they are both shellfish. It's important to note that being allergic to one type of seafood does not guarantee an allergy to all other types within the same group. It is advisable to consult with your allergist before trying out different seafood options.


What is the difference between a fish, crustacean or shellfish allergy and histamine poisoning?

When an individual has a seafood sensitivity, their immune system reacts abnormally to proteins found in fish, crustaceans, or shellfish. Histamine toxicity occurs when consuming fish with elevated histamine levels, a compound that forms as certain fish types begin to spoil. Increased histamine levels arise when fish like anchovies, mackerel, mahi-mahi, and tuna are not adequately frozen or refrigerated. Symptoms of histamine toxicity mimic those of a seafood allergy and may be mistaken for a reaction to fish, crustaceans, or shellfish. If uncertain whether experiencing a seafood allergy or histamine toxicity, seeking guidance from an allergist or immediate medical attention is recommended.


What is the difference between crustaceans and shellfish?

Shellfish (also known as molluscs) have a hinged two-part shell and include clams, mussels, oysters and scallops, and various types of octopus, snails and squid. Crustaceans are aquatic animals that have jointed legs, a hard shell and no backbone, such as crab, crayfish, lobster, prawns and shrimp.


Can I have a seafood-related reaction even if I do not eat or use seafood and seafood derivatives?

There have been documented responses to seafood fumes produced during cooking, preparing (such as using hot skillets), and dealing with fish, crustaceans, shellfish, and/or related products. It is advisable to steer clear of these circumstances. Seafood and its byproducts are frequently concealed under various aliases, like kamaboko. To identify other prevalent ingredient label terms, consult the provided list. It is essential to meticulously review the ingredient list of any product before consumption.

Are fish-based omega-3 supplements safe for fish allergic consumers?
People who are allergic to fish may not need to avoid fish oil supplements. Fish oils supplements on the market tend to be refined enough to remove all of the proteins that can trigger allergic reactions. However, you should consult your allergist before consuming anything made with fish oils.

What do I do if I am not sure whether a product contains seafood or seafood derivatives?

If you have a seafood allergy, do not eat or use the product. Get ingredient information from the manufacturer.


Does product size affect the likelihood of an allergic reaction?

The probability of a reaction remains unchanged, but a specific brand of product might be suitable for consumption in one size while posing a risk in another size. This discrepancy arises from potential differences in product composition across various sizes of the same product.


Avoiding seafood and seafood derivatives

Possible sources of fish, crustaceans and shellfish

• Deli meats, e.g., bologna, ham
• Dips, spreads, kamaboko (imitation crab/lobster meat)
• Ethnic foods, e.g., fried rice, paella, spring rolls, Nuoc Mâm
• Fish mixtures, e.g., surimi (used to make imitation crab/lobster meat)
• Garnishes, e.g., antipasto, caponata (Sicilian relish), caviar, roe (unfertilized fish eggs)
• Gelatin, marshmallows
• Hot dogs
• Pizza toppings
• Salad dressings
• Sauces, e.g., fish, marinara, steak,Worcestershire
• Soups
• Spreads, e.g., taramasalata (contains salted carp roe)
• Sushi
• Tarama (salted carp roe)
• Wine


Non-food sources of fish, crustaceans and shellfish


• Fish food
• Lip balm/lip gloss
• Pet food

Note: These lists are not complete and may change. Food and food products purchased from other countries, through mail-order or the Internet, are not always produced using the same manufacturing and labelling standards

Be sure to carefully check the labels of products to steer clear of any containing seafood or seafood-related ingredients. Avoid consuming items without ingredient lists and make it a habit to read labels each time you go shopping. Manufacturers might alter their formulations or include different ingredients in various products under the same brand. Prior to shopping, consult the following list for guidance.


Other names for fish, crustaceans and shellfish

Fish:
Anchovy, bass, bluefish, bream, carp, catfish (channel cat, mudcat), char, chub, cisco, cod, eel, flounder, grouper, haddock, hake, halibut, herring, mackerel, mahi-mahi, marlin, monkfish (angler fish, lotte), orange roughy, perch, pickerel (dore, walleye), pike, plaice, pollock, pompano, porgy, rockfish, salmon, sardine, shark, smelt, snapper, sole, sturgeon, swordfish, tilapia (St. Peter’s fish), trout, tuna (albacore, bonito), turbot, white fish, whiting.

Crustaceans:
Crab, crayfish (crawfish, écrevisse), lobster (langouste, langoustine, coral, tomalley), prawns, shrimp (crevette).

Shellfish:
Abalone, clam, cockle, conch, limpets, mussels, octopus, oysters, periwinkle, quahaugs, scallops, snails (escargot), squid (calamari), whelks.


Watch out for allergen cross contamination!

Cross contamination is the transfer of an ingredient (food allergen) to a product that does not normally have that ingredient in it. Through cross contamination, a food that should not contain the allergen could become dangerous to eat for those who are allergic.

Cross contamination can happen:

• during food manufacturing through shared production and packaging equipment
• at retail through shared equipment,e.g.,cheese and deli meats sliced on the same slicer; and through bulk display of food products, e.g., bins of baked goods, bulk nuts;
• during food preparation at home or in restaurants through equipment, utensils and hand

What can I do?

Be informed
See an allergist and educate yourself about food allergies. Contact your local allergy association for further information.

Before eating
Allergists recommend that if you do not have your auto-injector device with you, then you do not eat. If an ingredient list says a product “may contain” or “does contain” seafood or seafood derivatives, do not eat it. If you do not recognize an ingredient or there is no ingredient list available, avoid the product

Continue Reading...

What is Anchovy fish called - fish names in English

Common names of Anchovy in India, Anchovy Fish names in Malayalam, Anchovy Fish names in telugu, Anchovy Fish names in Tamil, Anchovy Fish names in Marathi , Anchovy Fish names in Hindi
FISHES AND THEIR COMMON NAMES / POPULAR NAMES/ LOCAL NAMES 

Anchovy



Malayalam ( മലയാളം ): Nethili, Kozhuva, Natholi, Netha , Nathal

Tamil ( தமிழ ): Nethali, Nethili, Thogai meen

Telugu ( తెలుగు ): Nethallu, poorava ,Kelba, Poravallu

Kannada: Manangu, bolingei Kollathuru

Other: Capsali Mandli मांडलि(konkani) Mandeli or GOLDEN ANCHOVIES, Phasa, Phansa Gang maurala, Ruli(bengali)Purasa, Churali Patua, Dinasi, Dindus, motyala, Enaga, Onaga, Phansi, Gujarathi - Pelli , Oriya - Chauli,

Malaysia : Bak kang, Bilis bunga air, Pusu, Teri

Arabic (عربى ): Barriya, Zaam, أنشوفة

Phyasa, padni(in pakistan)

Tagalog (also in Philippines ): Dilis, Silag, Alipatang, Bolinao, Munamom

Srilanka : Halmassa, Handalla

Coilia, Golden Anchovy or Mandeli as popularly known in Maharastra. Also known as the grenadier anchovies or Gold spotted gernadier anchovy is a genus of anchovies

Arabic : أنشوفة بُقَع ذهب

Malayasia : Bulu ayam

Spain : Anchoa granadera dorada

Srilanka: தோகை மீன், Thogai-meen

India :मंदीळि, Mandeli, kapsali maṇḍli (Konkani)(कपसालि मांडलि) Oorialli,Monangu, ಮುನಂಗು, Olua


ANCHOVY vs SMELT vs SARDINES

Anchovy is distinguished from smelt by the wide mouth and long eyes and relative position of fins with dorsal wholly behind. Anchovy is saltwater fish of the engraulidae family . Smelts (family Osmeridae) are Anadromous fishes means those that spend most of their lives in the sea but migrate to fresh water to spawn. True smelts seldom exceed 14 inches in length and thus classified as small fish. Eperlan, the French word used, is the name for the European smelt (Osmerus eperlanus) of northern European lakes and seas is a true smelt. European smelt is typically 15 to 18 cm long.

Smelts only have one dorsal fin with rays, .The true smelt have a small adipose fin on the dorsal fin,which is absent in silversides but you can also find them on salmon, trout and most catfish, which looks more like a little fleshy nub. March–April the smelt season, in the Russian city of Saint Petersburg, smelt (locally known as koryushka) is known as a special local delicacy, famous for its cucumber smell.

The osmerid smelts are often confused with atherind smelt (silverside family) The silversides and other unrelated fishes are sometimes also called smelts. Smelts are found in the Atlantic and Pacific oceans and in lakes in North America and northern part of Europe.Smelts are not found in Indian Ocean or the southern hemisphere. These fishes are sometimes refrred as whitebaits too. Silvery-green fish, also known as rainbow smelt, are similar in appearance to sardines and anchovies. The silver smelt is silver and grey coloured about 20cm, dark on the back, and clear on the belly. It appears all along Peruvian coast. (Refer Candlefish - Thaleichthys pacificus) found in waters off the American Pacific northwest for its excessive oil content)

The European Anchovy is related to herring and are oily fishes.



European Anchovy or Black Sea Anchovy

The European anchovy or common names as Anchoa europea, Ansjovis, Hamsia,Anshuga, Enchova, Southern African anchovy, Japanese anchovy, Ansjos,Anchois de l'Afrique australe, Acciuga di Faro lives, Alice 'e sperone,Cicinielli janculilli (popular in Italy ), Antjúga or Europäische Sardelle or Katakuchiiwashi lives off the coasts of Europe and Africa, including in the Mediterranean Sea, the Black Sea. It has a silver underbelly and blue, green or grey back and sides. A silver stripe along flank disappeares with age.

Continue Reading...