Category: Marine biology

Deep-sea sharks possess remarkably large livers, which can constitute up to 25% of their body weight, and it is from these livers that we get shark liver oil. This oil is prized for its unique composition of bioactive compounds, particularly alkylglycerols and squalene, and has a long history of use in traditional Scandinavian folk medicine for a variety of ailments. However, modern science is now seeking to understand the specific components and benefits it may offer.

According to the Seafood Nutrition Partnership, some definitions of seafood include marine plants like seaweed and algae. However, the question, 'Is seaweed classed as seafood?' has a more complex answer that depends on the context, from scientific classification to culinary use. This article clarifies how seaweed is categorized and why it's not simply 'seafood.'

According to the Food and Agriculture Organization (FAO), porgies are part of the widespread Sparidae family, which includes over 100 species of marine fish. This diverse family has led to many fish being commonly known as a porgy across different regions, most notably the scup in the United States and various sea bream species in Europe.

Tilapia has been the fourth-most consumed fish in the United States since 2002, yet many people remain confused about other popular fish species. For those wondering, 'is porgy fish tilapia?', the answer is a definitive no, as they belong to entirely different families and have distinct characteristics.

Environmental pollution, including industrial discharges and atmospheric deposition, introduces various contaminants into the marine ecosystem that can accumulate in fish like herring. As a small, oily fish, herring is susceptible to absorbing pollutants from its environment, including chemicals, heavy metals, and microplastics.

The common brown seaweed known as bladderwrack played a pivotal role in the discovery of iodine by chemist Bernard Courtois in 1811. This widespread marine plant, found on North Atlantic coasts, is known by many other names that reflect its physical characteristics and historical uses, leading to potential confusion for enthusiasts and consumers.

A 100-gram serving of bowhead whale blubber can contain up to 870 calories, revealing just how energy-dense this specialized tissue is for marine mammals. This critical layer of fat, known as blubber, is essential for survival in the frigid waters of the Arctic and Antarctic, providing insulation and a concentrated source of fuel.

According to nutritional data, raw beluga whale meat contains an impressive 26.5 to 27 grams of protein per 100g serving. This high-protein yield, along with other nutrients, has historically made whale meat a significant food source for indigenous populations, particularly in Arctic regions.

According to the USDA, a 100g serving of raw beluga whale meat contains approximately 27 grams of protein. While this is a high-protein food source, especially for indigenous Arctic communities where it is a traditional staple, its consumption is complex and carries significant health considerations related to environmental contaminants.

According to scientific studies, whale blubber contains relatively high levels of omega-3 fatty acids. This dense, fatty layer, known as muktuk in many Arctic cultures, is not only an excellent source of energy but also provides vital nutrients that support the health of those living in harsh northern climates. Beyond its high energy content, the question of whether whale blubber is high in omega-3 involves a complex look at its specific fatty acid composition and the presence of environmental pollutants.