The celebration bell is ringing all over the world. The silverbell of the yuletide season and the smell of Christmas. T his is the best time to prepare something croakky and nice. Hppy Holiday.
There are different types of croaker fish.
From the smallest Atlantic Croaker which is the smallest member of the Sciaenidae family of drums, to the over two hundred and eighty-four global members that are littered across North American waters of the Atlantic and Pacific Oceans including the Sea of Cortez to the White Croaker and many kinds of species and sorts, the list is endless.
The beauty of these seafood is that they are littered across the countless waters of this planet earth.
The family includes Corvinas, Drums, High-Hats, and Weakfish, which are found in tropical and coastal waters and are also abundant in the Gulf of Mexico.
Infact, they are known in Mexico’s fishing areas as berrugatas and corvinas.
Others are seabass, spotted seatrout, red drum, black drum, and speckled sea trout, the Small Yellow Croaker, Larimichthys polyactis, Panama Kingfish, and Longfin and Longspine Croaker amongst others.
Croaker fish are known to be excellent food and sports fish, even as they are commonly caught by surf and pier fishermen, just as others are known to be essential as commercial species and even sold for human consumption.
The meat has delicate flakes and a moderate flavour.
It is pertinent to note that in June 2015, the Centre for Food Safety (CFS) announced the results of a risk assessment study on non-dioxin-like polychlorinated biphenyls (NDL-PCBs) including that relatively low levels of this group of chemical contaminants are more likely to be found in fish.
Croaker Fact File
* Benefits from fish consumption far outweighs the potential risks associated with the current levels of contaminants in the fish. This include dioxin and many others.
* The various croaker species got their names from the croaking sound they make from the voluntary contraction of muscles attached to the air bladder, which acts like a resonance chamber
* Raw croaker meat is usually snow white but may have a reddish tint.
* The cooked meat is usually white and also usually lean and full flavoured, with a lovely delightful taste.
* Most times, Croaker fish is usually and often cooked whole.
* The flesh is of this seafood is usually firm and edible.
* There are several ways to relish this fish – you can suya – smoke your fish, you can grill the fishl, fry, bake, steam or even stir fry the fish.
* Croaker is a very important commercial fish and can be found in many countries – from Nigeria to other parts of Africa, to the US, Mexico and many other countries.
* It is advised that Croaker should not be eaten raw because they may pass trematodes (parasites) to humans.
* In many parts of the world, Croaker fish are usually expensive because of their meat.
* This fish is said to be in high demand because parts of it are known for their use in medicine and surgery.
* This fish is an excellent source of high quality proteins and omega-3 fatty acids.Omega-3 fatty acids and can help to lower the risk of coronary heart disease and stroke.
* Eating fish is a good idea for the pregnant woman, because this can be essential for the foetal growth and neurological development of the baby in the womb.
* It also contributes to the intake of nutrients, such as iodine, selenium, calcium, iron and vitamins A and D. Omega-3 fatty acids such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) are found in every kind of fish, but are especially high in fatty fish.
The nutritional factss are explained below
| Calories: | 104 |
| Fat Calories: | 29 |
| Total Fat: | 3.2 g |
| Saturated Fat: | 1.1 g |
| Cholesterol: | 61 mg |
| Sodium: | 56 mg |
| Protein: | 17.8 g |
| Omega 3: | 0.3 g |
-https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_108_01.html
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