Study Suggests That Fried Fish Consumption May Be a Factor in Strokes

Researchers at Emory University’s School of Medicine are pointing a finger at fried fish as a key contributor in the cause of strokes in Americans living in the Southeastern part of the United States.

A study published in the Dec. 22 online issue of the journal Neurology finds people living in states commonly called the stroke belt eat more fried fish than people living in the rest of the country.

The stroke belt includes Alabama, Arkansas, Georgia, Louisiana, Mississippi, North Carolina, South Carolina and Tennessee, as previous studies have shown people living in this region are more likely to die from a stroke than people living in other parts of the United States. Blacks are more affected than whites.

The study’s author, an Emory neurologist, says the type of fish is just as important as the preference to eating the fish when cooked fried.

“While all fish contain healthy omega-3 acids, the amount of these essential nutrients varies depending on the type of fish and the cooking methods,” says Fadi Nahab, MD, an assistant professor of neurology in Emory University School of Medicine and medical director of the stroke program at Emory University Hospital.

Previous studies have shown that the omega-3 fatty acids in fish, especially fatty fish such as salmon, herring and mackerel, may reduce the risk of stroke, and the American Heart Association recommends that people eat fish at least two times per week with an emphasis on fatty fish.

Nahab and his fellow researchers used existing data obtained from more than 21,000 people participating in the Reasons for Geographic and Racial Differences in Stroke (REGARDS) project sponsored by the National Institutes of Health. http://regardsstudy.org

Study Details:

* Researchers assessed data from 21,675 people across the United States participating in the REGARDS study between Jan. 2003 and Oct. 2007. Participants were age 45 or older, with an average age of 65.

* Twenty-one percent of participants were from the “stroke buckle” – the coastal plain region of North Carolina, South Carolina and Georgia where stroke mortality rates are even higher than in the rest of the stroke belt. Thirty-four percent were from the rest of the stroke belt and 44 percent were from the other 40 contiguous states.

* Participants were interviewed by phone and then given an in-home physical examination. They answered questions about how often they ate oysters, shellfish, tuna, fried fish and other fish not fried.

* Fewer than one in four study participants consumed two or more servings of non-fried fish per week. Those in the stroke buckle were 11 percent less likely to meet the recommendations than those in the rest of the country. Those in the rest of the stroke belt were 17 percent less likely than those in the rest of the country.

* Blacks were more than three-and-a-half times more likely to eat two or more servings of fried fish per week than whites, with an overall average of 0.96 servings per week of fried fish for blacks compared to 0.47 servings for whites. Those in the stroke belt were 32 percent more likely to eat two or more servings of fried fish than those in the rest of the country. People in the stroke buckle were 17 percent more likely to eat two or more servings of fried fish.

* Overall, those in the stroke belt ate an average of 0.68 servings of fried fish per week, compared to 0.64 in the stroke buckle and 0.62 in the rest of the country. For non-fried fish, those in the stroke belt ate an average of 1.45 servings per week, compared to 1.52 servings in the stroke buckle and 1.63 servings in the rest of the country.

source: Emory University press release

FoS Certifies As do Mar Tuna

As do Mar brand of tuna and mackerel has been one of the first in Italy to be certified Friend of the Sea since 2006. Generale Conserve produces AS do MAR and it is the second largest tuna company in Italy.

Generale Conserve has recently moved all of its AS do MAR tuna production site to Olbia, in Italy. The factory has been recognized for its green energy practices. Their production site in Italy uses only energy from renewable sources. Both the production and sales units of General Conserve are certified SA8000 for their high labor and social accountability standards.

General Conserve creates employment for over 500 people in its tuna factory in Italy and mackerel factory in Portugal. It’s one of the few companies in Italy where the tuna arrives whole which places full control of the tuna species and size on Generale Conserve has before they process it.

source: FoS

Bluefin Tuna Sold for Nearly $400,000 at Tokyo Auction

According to numerous media reports, a single bluefin tuna sold for 32.49 million yen (nearly $400,000 US) at Tsukiji market in Tokyo, the highest price paid for a single fish since records began.

The fish's growing popularity across Asia has raised fears it will soon be fished into commercial extinction and several headlines referred to the fish as "endangered", although the species is currently not classified as such by scientists.

"It was an exceptionally large fish," said a Tsukiji spokesman, Yutaka Hasegawa. "But we were all surprised by the price."

The fish was reported to weight 342 kg (roughly 750 pounds).

How To Cook Fish On a Gas Grill

Grilled Salmon

Grilling is a fast and simple way to cook fish. Most types of fish can be grilled whole, as fillets or steaks. Grilling helps retain natural flavors, fish oil, and moisture, without adding excess calories. Fish can be cooked on the grill un-seasoned or enhanced with marinades or spices.

According to the Hearth, Patio and Barbecue Association nearly 80% of households own an outdoor barbecue grill or smoker. During peak months (May - September), nearly 50% of grill owners grill foods weekly. Grilled fish and seafood is popular due in its flavor, simplicity, and appearance.

For cooking fish on the grill, a must-have tool is a grilling sheet, pan, or grid. No matter which term is used, these special grill accessories are essential for grilling fish and seafood. These sheets are also useful for grilling vegetables or other foods.

Most sheets or grids come in stainless steel or feature a porcelain coating. Some sheets come with a non-stick surface which helps prevent fish or other foods from breaking apart when transferred to serving dishes. After grilling, sheets, pans, and grids can be cleaned up by hand or in the dishwasher.

2009 Maine Red Tide Caused Commercial Fishery Disaster

On December 22, 2010, U.S. Commerce Secretary Gary Locke determined that the economic effects of closing shellfish fisheries in Maine in 2009 due to a harmful algal bloom, commonly referred to as red tide, caused a commercial fishery failure.

"The natural disaster, which forced the closing of shellfish beds to protect human health, hurt Maine's commercial shell fishermen and their families," said Locke. "Should Congress appropriate funds for disaster assistance, the Department of Commerce and NOAA will work with Maine to develop an effective program to provide assistance to the fishery."

In October 2009, Maine Governor John Baldacci requested the disaster determination in a letter to the Department of Commerce and provided information detailing how the disaster affected the softshell clam, blue mussel and mahogany quahog fisheries.

The closures due to the harmful algal bloom began in April of 2009 and resulted in closures of 97 percent of the fisheries at the peak. Some areas of the Maine coast were closed to shellfishing until late September. After reviewing this information, the Department of Commerce determined the natural resource disaster met the requirements of a commercial fishery failure under the Magnuson-Stevens Fishery Conservation and Management Act.

source: NOAA press release