2. FishFish Nutritional valueNutritional value Fish ClassificationFish Classification Buying and storing fishBuying and storing fish Ways in which fish is used and soldWays in which fish is used and sold

3. Nutritional Value Nutritional Value Fish is rich in protein. This protein is of high biological value protein which contains all the ten essential amino acids needed for growth and repair. Oily fish is rich in omega3 fatty acids which helps to prevent heart disease. It is rich in Calcium, Phosphorus and high in Fluoride. Rich in Vitamins A,D,E,K The water content of fish is 70% Fish is rich in protein. This protein is of high biological value protein which contains all the ten essential amino acids needed for growth and repair. Oily fish is rich in omega3 fatty acids which helps to prevent heart disease. It is rich in Calcium, Phosphorus and high in Fluoride. Rich in Vitamins A,D,E,K The water content of fish is 70%

4. Classifications of Fish Fish is separated into three kinds: White fish eg. plaice Oily fish eg. salmon Shell fish eg. shrimps

5. Buying and storing fish Fish is sold from plenty of places such as supermarkets, fishmongers, streetmarkets, and from the shore when they are fresh. It should be stored in the freezer and when defrosted in the fridge fish must always be stored in the lower shelves to prevent cross contamination.

6. Ways in which fish is used and sold. Fish is used in several ways. It may be grilled, poached, baked, steamed, microwaved,etc…. They are sold in many forms like whole fish, fillets, cutlets, canned and salted. Fish is also available as fishfingers, fish cakes and other products.

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