GEOLOGY

Detailed explanation-1: -Fish is a low-fat high quality protein. Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium.

Detailed explanation-2: -Fish is a vital source of food for people. It is man’s most important single source of high-quality protein, providing ∼16% of the animal protein consumed by the world’s population, according to the Food and Agriculture Organisation (FAO) of the United Nations (1997).

Detailed explanation-3: -Freshwater finfish and small marine finfish species from the capture fishery, and carps, tilapia, catfishes, and milkfish are particularly important as protein sources for lower-income families in developing countries (FAO, 2020c).

Detailed explanation-4: -A 100 g cooked serving of most types of fish and shellfish provides approximately 18–20 g of protein, or about a third of the average daily recommended protein intake. The fish protein is of high quality, containing an abundance of essential amino acids, and is very digestible by people of all ages.