Fishes as source of food
Fishes is an important source of high quality protein, minerals, essential fatty acids and contains many vitamins (A, D, E and K), all of which are vital to the healthy functioning of the body. There are different types, such as white, blue fish and shellfish. White fish contains little fat, less than 1% and the blue fish from 10 to 25%.
Cold-blooded animals from the group of vertebrates that live in water and breathe with the help of gills. In fact, they extracting dissolved oxygen from the water that goes into the blood and excrete carbon dioxide. They have developed sense of lateral line and they move with fins.
Another key point, about half of all vertebrates are fishes. They are divided into “without jaw” and “jaw mouth” and they are divided into cartilaginous (chondrichthyes – in which among others include sharks and devil fish) and drupes (osteichthyes), which includes all other fishes. The bony group is most abundant species.
They are divided on both, marine and freshwater, although there are between forms. Today in the world there are about 28.000 species of fishes. Fishes are very widespread in most aquatic ecosystems on Earth. They have been found in lakes, high mountain streams and greatest ocean depths. For instance, fishes can be herbivores, carnivores and scavengers that feed on the remains of dead plants and animals and the parasites that feed by sucking blood.
About 50 species is poisonous, they emit poison through spines and there are eels, which can generate electricity (voltage of 500 volts).