Ikan (makanan): Perbedaan antara revisi

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Revisi per 12 Maret 2014 09.17

Ikan sebagai makanan merujuk pada pemanfaatan ikan dan bagian tubuh ikan (daging, organ tubuh, minyak ikan, dan sebagainya) sebagai bahan makanan. Istilah "ikan" dalam kehidupan sehari-hari dapat merujuk kepada organismenya atau suatu bahan makanan. Untuk makanan laut yang tidak spesifik hanya pada ikan melainkan juga pada organisme lain seperti kerang dan timun laut dapat merujuk kepada boga bahari.

Spesies

Saat ini, lebih dari 32 ribu spesies ikan telah diidentifikasi, namun hanya sebagian kecil yang telah dimanfaatkan sebagai makanan.^[1]

Spesies ikan yang umum digunakan sebagai bahan makanan berdasarkan kategori rasa^[2]
	Rasa ringan	Rasa sedang	Rasa kuat
Tekstur lunak	Pangasius bocourti, flounder, hake, Stenotomus chrysops, Osmerus mordax, Oncorhynchus mykiss,	teri, herring, Ophiodon elongatus, Polydactylus sexfilis, Hoplostethus atlanticus, Sebastes norvegicus, Lates niloticus, Perca flavescens	Scomber scombrus
Tekstur sedang	Centropristis striata, Dicentrarchus labrax, Abramis brama, kod, Sciaenidae, Melanogrammus aeglefinus, Macruronus novaezelandiae, Theragra chalcogramma, Sebastidae, Oncorhynchus gorbuscha, Lutjanus campechanus, nila, Scophthalmus maximus, Sander vitreus, Coregonus clupeaformis, Anarhichadidae	Anoplopoma fimbria, Salmo salar, Oncorhynchus kisutch, Rajidae	Lepidocybium flavobrunneum, Oncorhynchus tshawytscha, Oncorhynchus keta, Alosa sapidissima
Tekstur keras	Salvelinus alpinus, mas, lele, kerapu, Hippoglossus, Trachinotus, Solea solea, sturgeon, Malacanthidae, Acanthocybium solandri, Seriola quinqueradiata	Lates calcarifer, Brosmius brosme, Squalidae, Genypterus capensis, Coryphaena hippurus, Lampris, Isurus oxyrinchus, todak, tuna albakor, tuna madidihang	barakuda, Dissostichus eleginoides, Rachycentron canadum, Micropogonias undulatus, belut, Makaira nigricans, Mugil cephalus, Oncorhynchus nerka, tuna sirip biru

Kandungan nutrisi

Perbandingan nutrisi antara ikan daging putih dan ikan daging merah	Ikan daging putih Theragra chalcogramma^[3]	Ikan daging merah Clupea harengus^[4]
Energi (kcal)	111	203
Protein (g)	23	23
Lemak (g)	1	12
Kolesterol (mg)	86	77
Vitamin B-12 (µg)	4	13
Fosfor (mg)	267	303
Selenium (µg)	44	47
Omega-3 (mg)	509	2014

Daging ikan merah dicirikan dengan tingginya kandungan lemak yang memberikan rasa yang relatif lebih kuat dibandingkan daging ikan putih. Dan karena kandungan lemak lebih tinggi, kandungan vitamin yang larut di dalam lemak seperti vitamin A, D, E, dan K juga lebih tinggi pada daging ikan merah.^[5]

Perbandingan tekstur daging ikan putih dan daging ikan merah

Referensi

^ FishBase: June 2012 update. Diakses 18 Juni 2012.
^ Peterson, James and editors of Seafood Business (2009) Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation John Wiley & Sons. ISBN 9780470404164.
^ United States Department of Agriculture (September 2011). "Nutrient data for 15067, Fish, pollock, walleye, cooked, dry heat". USDA National Nutrient Database for Standard Reference, Release 24. Diakses tanggal 22 Juli 2012.
^ United States Department of Agriculture (September 2011). "Nutrient data for 15040, Fish, herring, Atlantic, cooked, dry heat". USDA National Nutrient Database for Standard Reference, Release 24. Diakses tanggal 22 Juli 2012.
^ Fellows P and Hampton A (Eds.) (1992) Fish and fish products Chapter 11 in: Small-scale food processing - A guide for appropriate equipment Intermediate Technology Publications, FAO, Rome. ISBN 1 85339 108 5.

Bahan bacaan terkait

Aquamedia, "Consumption of Fishery Products" retrieved from http://www.feap.info/economics/Tradebalance_en.asp on 2007-09-17.
Paston-Williams, Sara (2006) Fish: Recipes from a Busy Island National Trust Books. ISBN 9781905400072.
Sweetser, Wendy (2009) The Connoisseur's Guide to Fish & Seafood Sterling Publishing Company,. ISBN 9781402770517.
Tidwell, James H. and Allan, Geoff L., "Fish as food: aquaculture’s contribution Ecological and economic impacts and contributions of fish farming and capture fisheries", 2001-11-15, retrieved from http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1084135 on 2007-09-17.
University of Michigan Health System, "Fish & Seafood" retrieved from http://www.med.umich.edu/umim/clinical/pyramid/fish.htm on 2007-09-17.
VegDining.com, "Frequently Asked Questions-Definitions" retrieved from http://www.ivu.org/faq/definitions.html on 2007-09-17.
The State of World Fisheries and Aquaculture 2000, 2000, retrieved from http://www.who.int/nutrition/topics/3_foodconsumption/en/index5.html on 2007-11-17. World Health Organization.

Pranala luar

Science Daily Benefits Of Eating Fish Greatly Outweigh The Risks, New Study Says
Science Daily Experts Say Consumers Can Eat Around Toxins In Fish
Scientific American Soy and fish protect from cancer: study.
Seafood Recipes from Gourmet Recipe.

[1] FishBase: June 2012 update. Diakses 18 Juni 2012.

[2] Peterson, James and editors of Seafood Business (2009) Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation John Wiley & Sons. ISBN 9780470404164.

[3] United States Department of Agriculture (September 2011). "Nutrient data for 15067, Fish, pollock, walleye, cooked, dry heat". USDA National Nutrient Database for Standard Reference, Release 24. Diakses tanggal 22 Juli 2012.

[4] United States Department of Agriculture (September 2011). "Nutrient data for 15040, Fish, herring, Atlantic, cooked, dry heat". USDA National Nutrient Database for Standard Reference, Release 24. Diakses tanggal 22 Juli 2012.

[Fellows1992-5] Fellows P and Hampton A (Eds.) (1992) Fish and fish products Chapter 11 in: Small-scale food processing - A guide for appropriate equipment Intermediate Technology Publications, FAO, Rome. ISBN 1 85339 108 5.

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