Dry fish and its contribution towards food and nutritional security.

Abstract

The match between dry fish supply and nutrient needs is vital to support the health and well-being of the increasing human population. The depleting fisheries resources also suggest a corrective measure to define accurately the amount and quality of nutrients supplied by dry fish. Dry fish is increasingly becoming a vital factor in providing high-quality proteins, healthy fats (including long-chain omega-3 fatty acids like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)), and a unique source of essential nutrients such as iodine, zinc, copper, selenium, and calcium. Our knowledge on contribution of dry fish towards food and nutritional security is largely based on limited scattered data which is unsatisfactory. The aim of our work consequently to put together dry fish information all about nutrition and its safety aspects. We show that dry fish gives basic supplements of high bioavailability which are found in constraining sums in the eating regimen of developing countries. The review also assesses the economics and health risks associated with consumption of dry fish and consequently, the necessary measures and steps to reduce such risks in order to have a safer food for the consumers and profitability to fish farmers.