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Eating marinated fish intestines is certainly not common but they are much enjoyed in Korea and other countries in that region of the world.

Is eating fish guts a delicacy or a risk? Usage of a fish’s internal organs is a controversial matter and it is viewed differently depending on cultural background. In Japan, Korea and other Asian countries the liver, eyes or intestines of some fish species are considered a delicacy. This is usually not the case in the western world although it must be said that in some regions it was, or is, not rare

that fish heads, for example, are eaten. In the course of the “tipto-tail� philosophy that rejects wastage of any edible parts of an animal this tradition is currently undergoing a revival among more courageous, curious or adventurous consumers. Critics and the US health authorities such as the FDA and EPA sooner advise against consumption of such foods because harmful chemical substances and toxins such as dioxins, PCBs, and mercury as

Cod roe is often smoked, salted, boiled or processed to various canned products, particularly in Scandinavian countries.

well as toxins from cyanobacteria and ciguatera accumulate mainly in organs such as the eyes, brain, liver, kidney, spleen and intestine. Eating the green-grey tomalley of lobster and other crustaceans was also deemed risky, although this is particularly appreciated by lobster lovers. The tomalley organ serves a lot of crustaceans as liver and pancreas which can store toxic substances. This doesn’t seem to worry consumers in South-East Asia, and in Korea there are very strict regulations for the human consumption of fish heads, fish guts (“visceral by-products�) and squid glands. In Japan there is a centuries-old tradition of eating raw fish and seafood. Not only as sushi and sashimi, which have long been part of the gastronomic standard throughout the world, but also in the form of more questionable products such as “ika ikizukuri�, fragmented live squid, whose tentacles attach themselves to the tongue and palate in the mouth

with still functioning suction cups or, no less bizarre, “odori ebi�, a sashimi preparation made of live baby shrimps. The translation “dancing shrimps� is probably better understood as a euphemistic variation. Even more doubtful is the ceremonial consumption of the pufferfish fugu, some of whose body parts contain the deadly tetrodotoxin against which there is as yet no antidote. According to legend, fugu gives health, power, and virility to anyone who survives the risky meal unscathed. This “game� can therefore to be understood as a combination of Russian roulette and Viagra. In keeping with this, in Japanese literature death from fugu is romanticized as a particularly stylish and delicate suicide method.

Enzymes and hormones from fish waste Enzymes, and above all proteases, lipases, oxidases and transglutaminases as well as bioactive peptides that can be extracted from fish waste are of great commercial significance. They were used for centuries based on longstanding experience but today experts are looking for rational and controlled usage options to make implementation of enzymatic processes less expensive, more efficient and more environmentally friendly. The fields of biocatalysis and biosensors are becoming more and more important. Enzymes play a decisive role as biocatalysts in numerous biotechnological processes, including fish and seafood processing. Of particular interest are fish enzymes from cold water species that display high activity at low temperatures. This enables gentle processing without thermal influences. Proteases are for example used for decalcifying or curing seafood products, they serve as




Profile for Eurofish

Eurofish Magazine 5 2017  

Featuring Albania's fisheries and aquaculture sector, this issue also looks at EU and Japan's trade agreement while the fisheries section co...

Eurofish Magazine 5 2017  

Featuring Albania's fisheries and aquaculture sector, this issue also looks at EU and Japan's trade agreement while the fisheries section co...

Profile for eurofish