Project Report on South Indian Sea Food

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CHAPTER -I

INTRODUCTION
Seafood refers to any sea animal or plant that is served as food and eaten by humans. Seafoods include seawater animals, such as fish and shellfish (including molluscs and crustaceans). By extension, in North America although not generally in the United Kingdom, the term seafood is also applied to similar animals from fresh water and all edible aquatic animals are collectively referred to as seafood, however in some countries such as New Zealand they are categorized as "Game". Edible seaweeds are also seafood, and are widely eaten around the world, especially in Asia. See the category of sea vegetables. The harvesting of wild seafood is known as fishing and the cultivation and farming of seafood is known as aquaculture, mariculture, or in the case of fish, fish farming. Seafood is often distinguished from meat, although it is still animal and is excluded in a vegetarian diet. Seafood is an important source of protein in many diets around the world, especially in coastal areas.

OBJECTIVE

1. To know about the popularity of malbar seafood among the youths and elders.
2. To learn more about different sea food preparations and its popularity.
3. To know the effects of seafood.
4. To study about the seafood and its nutritional value. 5. To know about the type of seafood.

METHODOLOGY

I have collected my primary data by a detailed survey among youths and elders in kerala about the topic of “comparison study on malabar sea food and popularity among youth and elders”. I have collected my secondary data collection has done through the help of books, articles, journals, and also by the internet.

LIMITATIONS

1. Less availability books
2. Collection of primary data was little hard
3. Medium for reference is low.

CHAPTER –II

REVIEW OF LITERATURE
Types of seafood
There are over 32,000 species of fish, making them the most diverse group of vertebrates. However, only a small number of the total species are considered food fish and are commonly eaten. The principal food fish species groups are:

Anchovy,Carp,Catfish,Cod,Eel,Haddock,Halibut,Herring,Mackerel,Salmon,Sardine,Scad,Snappe
, Trout, Tuna
Perishability
Fish is a highly perishable product. The fishy smell of dead fish is due to the breakdown of amino acids into biogenic amines and ammonia. Live food fish are often transported in tanks at high expense for an international market that prefers its seafood killed immediately before it is cooked. This process originally was started by Lindeye. Delivery of live fish without water is also being explored. While some seafood restaurants keep live fish in aquaria for display purposes or for cultural beliefs, the majority of live fish are kept for dining customers. The live food fish trade in Hong Kong, for example, is estimated to have driven imports of live food fish to more than 15,000 tonnes in 2000. Worldwide sales that year were estimated at US$400 million, according to the World Resources Institute. If the cool chain has not been adhered to correctly, food products generally decay and become harmful before the validity date printed on the package. As the potential harm for a consumer when eating rotten fish is much larger than for example with dairy products, the U.S. Food and Drug Administration (FDA) has introduced regulation in the USA requiring the use of a time temperature indicator on certain fresh chilled seafood products. Preservation

Fresh fish is a highly perishable food product, so it must be eaten promptly or discarded; it can be kept for only a short time. In many countries, fresh fish are filleted and displayed for sale on a bed of crushed ice or refrigerated. Fresh fish is most commonly found near bodies of water, but the advent of refrigerated train and truck transportation has...
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