fisheating

Fisheating is the act of consuming fish as food. The term is informal; in biology the related concept is piscivory, referring to animals that feed on fish. For humans, fish has long been a staple protein source in many cultures and continues to be a major global commodity.

Historically, humans relied on wild-caught fish from rivers, lakes, and seas. In the late 20th century aquaculture expanded, making farmed fish a significant share of supply. Today, most major markets mix wild and farmed products, with species selection driven by price, availability, and consumer preference.

Common methods of preparing fish vary by cuisine and prevailing safety guidelines. Raw preparations include sushi and sashimi; cured products exist in many traditions; cooked methods include grilling, baking, steaming, and frying. Flavorings range from simple salt and citrus to herb and spice blends.

Nutritively, fish is a source of high-quality protein and certain fats, especially omega-3 fatty acids (EPA and DHA). It also provides vitamins such as D and B12. Dietary advice often emphasizes variety and moderation, particularly for higher-mercury species, and encourages choosing sustainable options to minimize environmental impact.

Safety considerations include proper handling to prevent spoilage and parasitic infection, keeping fish cold, avoiding cross-contamination, and cooking to safe temperatures for the product. Smoked, cured, or canned fish have additional storage and safety considerations.

Environmentally, demand for fish has influenced fisheries management and aquaculture practices. Sustainable consumption guidance often highlights certified products, reduced bycatch, and responsible farming to balance nutrition with ecosystem health.