SS2 Second Term Food and Nutrition Lesson Note – Sea Food

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WEEK 1

TOPIC: SEA FOOD

CONTENT:

• Types of fish in local and sea waters
• Classes of sea food
• Nutritive value of sea foods
• Factors to consider when choosing sea foods
• Cooking methods: baking, grilling, poaching, frying, stewing

Sub-Topic 1: TYPES OF FISH IN LOCAL AND SEA WATER

Sea foods are animals that live in water e.g., fish. Sea foods are good sources of protein i.e. high

quality protein with all the essential amino acids. Fish is more digestible than meat because the

protein in fish is more tender than that of meat. It is advisable to consume more fish than meat

because of its low-fat content, as compared to that of meat. The energy content of fish is low

because of its low-fat content and its lack of carbohydrate.

Other sea foods apart from fish are oyster, crabs, crayfish, prawn etc. They are also good source of high quality, first class protein. Sea foods are very good because they have little or no cholesterol, but most sea foods contain sodium which increases blood pressure.

Types of fish in local and sea water

The type of fish in local and sea water may be grouped into two;

White or lean fish e.g. haddock, halibut cod, whiting, plaice etc. White fish contain very little fat (usually less than 2%). Most of the fat it contains is deposited in the liver and not

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