- published: 18 Jan 2015
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Fish is a food consumed by many species, including humans. The word "fish" refers to both the animal and to the food prepared from it. Fish has been an important source of protein for humans throughout recorded history.
English does not distinguish between live fish and the food prepared from it as it does for, e.g. 'pig' vs. 'pork': 'fish' can refer to either. Some other languages do: Spanish peces vs. pescado, and German fisch vs. speisefisch. English also has the term 'seafood', which covers fish and other marine animals used as food.
The modern English word for fish comes from the Old English fisc (plural: fiscas) which was pronounced as it is today.
"Fish provides a good source of high quality protein and contains many vitamins and minerals. It may be classed as either white, oily or shellfish. White fish, such as haddock and seer, contain very little fat (usually less than 1%) whereas oily fish, such as sardines, contain between 10-25%. The latter, as a result of its high fat content, contain a range of fat-soluble vitamins (A, D, E and K) and essential fatty acids, all of which are vital for the healthy functioning of the body. The table opposite illustrates some of the main nutritional differences between oily and white fish."
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