Sunday April 22, 2018
Home Business Fishing, Reve...

Fishing, Revenue and Sea food: An all you need to know account about aquaculture production

Global production from fishing and aquaculture combined reached approximately 144 million tonnes in 2016

2
//
229
fishing on the coast. Wikipedia commons
Republish
Reprint

Sept 05, 2016:“Fishery and aquaculture production provide direct employment and revenue to an estimated 43.5 million people.”

That’s how important fishery is to the layman! Fishery basically means the business of catching fish or industry of fishing. The fishery concerns itself with the habits, life histories and interrelationships of fish population.People probably began fishing in Africa, very early on in human history. Neanderthals were fishing by about 200,000 BC. Modern humans were gathering shellfish at Blombos Cave in South Africa by about 100,000 BC. Evidences of fishery were found in the Indus Valley and the adjoining areas of Sind, Punjab and Baluchistan. Fishing was super important for early people, and a lot of our early inventions happened around fish.

Follow NewsGram on Facebook

As far as the overall fishing is concerned, this sector alone accounts for about a third of the world’s supply of fish products.

All the coastal people get to eat various sea food recipes and their cuisine is very interesting!

India is a land of exotic fishes and seafood’s. A huge variety of fishes and other seafood products are available in the coastal waters of India, Which makes India as one of the leading seafood exporters and traders in world. As compare to the popular chicken dishes, seafood’s are very famous for its taste and short cooking time. Recipe of Indian Seafood are very delicious and easy to Cooked with special Indian spices and herbs. Kerala and Goa are the most famous spot for seafood. Fish is one of the most important ingredients of Goa and kerla cuisine. Every coastal state of India, include fishes in almost every cuisine.West Bengal fish curry is very popular and its taste with rice is delicious.Most popular Seafood in India are fish,crab and prawns. Crab Xacuti and Meen Curry are the the best Seafood of Goa and Kerala.

Follow NewsGram on Twitter

Prawn is a major dish in coastal areas of India.Indian fish dishes are gives a lovely tangy flavour. Crab is one of the most favourite seafood dishes all across India. Crab tandoori, Crab curry and crab soups are famous dishes of crabs in India. Lobster is also a very popular marriage party snack in India. Lobster is very famous seafood and can be boiled, steamed, grilled or baked.

Various products are made using fishes and fish processing is itself a very long prcedure.More than three-quarters of the world’s fish production is consumed by humans. Most of the remaining portion is fed to animals, particularly in the form of fishmeal.

Necoras
Seafood. Image Source: Wikimedia common

Half of the fish is consumed fresh by humans while the other half undergoes some processing. When fish is processed, it is often frozen, but it can also be canned, cured, dried, salted, smoked, etc.Freezing is the main method of processing fish for food use, accounting for 50 percent of total processed fish for human consumption. Fish silage and fish protein hydrolysates obtained from fish viscera are finding applications in the pet feed and the fish feed industries. A number of anticancer molecules have been discovered following research on marine sponges, bryozoans and cnidarians.

Developing countries play a major role in the fishery industry. They account for more than three quarters of the world’s fishery production and for almost half of the world’s exports.   Species and fishery products of high value on world markets include shrimp, salmon, tuna,groundfish, squid and octopus, as well as fishmeal and fish oil. However, relatively low-value species traded in large quantities, such as tilapia from aquaculture, have also gained increasing importance on world markets.

These delightful treats from the sea are key to a healthy diet. Low in calories, sodium, and cholesterol, protein-packed seafood provides vitamins and minerals and may reduce the risk of heart disease and lower blood pressure.

– prepared by Manthra Koliyer of NewsGram. Twitter @Manthra_koliyer

Click here for reuse options!
Copyright 2016 NewsGram

  • Kabir Chaudhary

    Seafood is the best alternative to meat and much healthier also.

  • Manthra koliyer

    Fishes are highly nutritious and contain lots of proteins as well!

Next Story

Dilli 6: Culinary legacy continues against all odds

Originality, legacy, a loyal customer base and word-of-mouth via social media are taking their businesses forward in times of rising inflation and rapid influx of a variety of cuisines, say Purani Dilli's much-loved street food vendors

0
//
36
The
The "Daulat ki Chaat", once served to the rich and the Royals, is a frothy and sublime sweet made from churned milk under the moon only during the winter season. Wikimedia Commons

Jamaluddin Siddique has been serving up delectable kheer cooked up with his great grandfather’s 150-year-old recipe. There’s also Khemchand Adesh Kumar, who has been selling the sweet winter delight “Daulat Ki Chaat” from his humble “khomcha” on the streets of old Delhi for the last 30 years.

Originality, legacy, a loyal customer base and word-of-mouth via social media are taking their businesses forward in times of rising inflation and rapid influx of a variety of cuisines, say Purani Dilli’s much-loved street food vendors.

“Options have increased tremendously, but true food lovers value the originality and legacy. We have been serving ‘Daulat ki Chaat’ for more than 30 years now. We have a base of loyal customers who travel from far off places just to savour this winter delicacy.

“A lot of kids and youngsters also come to us and tell us that they read about us online. So, considering the quality and legacy of our product, business sustenance is never an issue,” Kumar, who belongs to Moradabad, Uttar Pradesh, told IANS.

Also Read: These 10 Food Items are Popular with Indians and not to be missed this Monsoon!

The “Daulat ki Chaat”, once served to the rich and the Royals, is a frothy and sublime sweet made from churned milk under the moon only during the winter season.

“The soft, cottony foam is carefully collected overnight under the dew as it requires low temperature for the formation and is served along with khoya and saffron fresh in the morning,” explained Kumar, who gives a plate for Rs 40.

Besides, as Siddique said, it worked like a pull for people, who left with a promise to explore the culinary-rich bylanes of Chandni Chowk. Wikimedia Commons
Besides, as Siddique said, it worked like a pull for people, who left with a promise to explore the culinary-rich bylanes of Chandni Chowk. Wikimedia Commons

When he is not selling his seasonal delight in peak business months from November to January, Kumar makes money with a Golgappe and Chaat stall in Burari here.

“Inflation remains a key challenge, but our customer base has always seen a positive trend.

This has helped us cope with price rise,” he said, adding how foreigners find it intriguing and fancy to know about the six-hour process behind the making of “Daulat Ki Chaat”.

Also Read: 4 Startups which changed the face of Food and Beverage Industry in India

For Siddique, the pride in his Bade Miya Ki Kheer business comes from his belief, “We are not just serving kheer, we are serving our legacy of 150 years”.

“Richness of our ingredients and authenticity in the taste, a method of preparation and presentation keep us strong in business. We are moving ahead with time and using several strategies to sell our product and combat inflation.

“There are a lot of restaurants in Delhi which buy our kheer every day from the Lal Quan shop, plate it differently, and serve to their young customers.

Jamaluddin Siddique has been serving up delectable kheer cooked up with his great grandfather's 150-year-old recipe. Wikimedia Commons
Jamaluddin Siddique has been serving up delectable kheer cooked up with his great grandfather’s 150-year-old recipe. Wikimedia Commons

“This helps us in making good profits,” said Siddique, whose outlet satiates the kheer-craving of two people within Rs 250.

The kheer, he says, is made by using full-fat milk, slow-cooked on a charcoal fire for almost eight hours, with rice and pure ghee. The result is a thick, creamy pudding, full of smoky aroma and a rich golden colour, and sold in dry leaf bowls.

Also Read: Indo-Pakistan Peace Restaurant ‘Sarhad’ to showcase food in Paris at an International food event ‘Grand Fooding S. Pellegrino Plats’ in September

“A lot of people ask us what is that one secret ingredient that makes our recipe cult and we feel it’s “Allah’s blessing” that does the magic every time.”

There’s also Ram Babu Kushwaha, whose winner at his forefather’s eatery Hira Lal Chaat Corner is the “Kulle Chaat ” — scooped out potatoes and other fruits and vegetables filled with delicious stuffing, a recipe he claims to have discovered out of an experiment.

“Our clientele is getting diversified as a lot of young people keep coming to us when they read about us on social media sites. They come to our shop, make videos and click pictures of our ‘kuliya chaat’ which helps in putting a word out,” said Khushwaha.

These vendors were among around 20 old Delhi “chaat-walas” who participated in DLF Mall of India’s “Chaat Festival” in Noida last month.

“We want to introduce our legacy to the modern generation. We feel that is how it will grow. Instead of thinking that mall culture is a threat to our business, why not use them as a platform to reach out to a wider audience?” he added.

Also Read: Being Vegan Good For Environment: Study

Besides, as Siddique said, it worked like a pull for people, who left with a promise to explore the culinary-rich bylanes of Chandni Chowk. (IANS)

(Radhika Bhirani can be contacted at radhika.b@ians.in)