Climate change; a threat for Namibian fishing industry

The fisheries sector and aquaculture are the source for survival for millions of people in Africa but the fishing sector is under threat yet the country need to expand its market possibilities. The African fishing sector like other primary sectors is threatened by climate change as the earth’s climate is changing speedily than ever.

The scientists have reported that the temperature of the earth will basically increase by 1.5 degrees Celsius by 2050 and this will affect directly the natural environment and the ecosystem. The rise in temperature can be a disaster as it will bring up many effects that will put the population into dilemma. The level of sea and storms will be rising unexpectedly which will in turn have an impact on rainfall, river flows and Lake water levels. It will further lead to the acidification of water sources, calcification and coral bleaching.

Moreover, the climate change will impact on the compositions, the productions and yields of fish species. Furthermore, this can lead to rapid expansion of diseases.

However, the African state is said to be the most susceptible to the climate change effects and it is predicted that this will be the hardest hit for African fisheries. It has been said that African fisheries sector can likely supply about 6 percent of the world’s annual economic growth but yet Africa is a bit weak to take up challenges due to lack of information, modern technology, skills and economic resources. However, efforts are being made at the continental level with African Union that is intended at evaluating technical expertise and resources.

The annual fish production in Africa accounts for two percent of the global production (which is 2.77 million tons) and a total traded value of 1.7 percent. 

Thus, Namibia is considered to be the main exporter of fish products especially fish fillets in the SADC regions in terms of volumes which accounts for 48 percent. The Namibian fishing authorities have reported that Namibia is considered to be the largest fishing nation in the region of Africa and about 90 percent of the fish that are landed, are exported internationally.

Namibian fishing industries also contribute to the employment sector which is a good initiative for Namibian people. Most of the employed work at sea or in the processing plants. An example of a fish fillet processor in Namibia is Seawork Fish Processors Ltd. Every single fish processed at the plant is being hand filleted and the company employs around 1500 people to work at their plant.

As a whole, the population needs to take severe precautions so as the fight against the climate change and also to save their job. 

 Ref: http://allafrica.com/stories/201009030740.html 

http://www.seawork.com.na/about-us.html

Edible coating for fish fillet is the packaging for the future

Nowadays, demand for healthier food is growing hastily and this has pushed scientists to devise a new type of packaging that extend the use of the products and at the same time the products can be recyclable. 

When it comes to seafood sector, food scientists have shown that edible coating makes fish fillet lasts longer and healthier. Edible coating is made by the use of a transparent film that coats the seafood product and it acts as a fence to humidity and oxygen. This type of packaging can be advantageous for seafood processing industries as it prolongs the valuable life of the fish fillet product and probably make them more nourishing by plunging them into an edible, protective coating supplemented with fish oil. 

As per the analysis done by the food science professionals, when the fish fillet was packed with this type of coating, the fish fillet could be kept for two to three days more and was good for consumption. Moreover, the liquid used for coating contains a certain type of element known as Chitosan which comes from crustacean cells. This was used as films for wrapping of fish fillet to prohibit bacteria and fungi from entering and it also extends the storage cycle of the fish fillet. After the coating was done, some of the fish fillets that were used for testing, were keep in refrigerator for three weeks while the remaining were kept frozen for three months.

When the frozen fish fillets were analyzed after a specific amount of days, it was found that amount of omega-3 fatty acids were three times higher in the fish fillets that were coated and kept in refrigerator as compared to  uncoated fish.

Omega-3 fatty acids are vital nutrients found in fish fillet and research recommends that an increase in the omega-3 may have a number of benefits to human health. 

Ref:

http://www.sciencedaily.com/releases/2006/09/060905084809.htm

http://www.sciencedaily.com/releases/2009/07/090716164346.htm

 
http://www.seawork.com.na/fish-processing.html

Hake fish fillet helps to reduce prostate cancer

Prostate cancer is a common form of disease that develops in a gland found in male reproductive system.  The number of people suffering from prostate cancer is commonly found all around the world but the United State holds the highest percentage when it comes to this type of cancer.

Prostate cancer is a type of disease that is grown slowly in the male body and it is usually not fatal. However, prostate cancer does kill with enough frequency when certain precautions are not taken. Some men may want to reduce the risk of developing prostate cancer and ultimately give way to it. But what’s need to be done? 

While fish is known to have many health benefits, including cutting the risk of heart disease and stroke, the question of whether it could protect against prostate cancer has been "a bit controversial".

A new review of medical literature suggested that consumption of high amount of Hake fish product such as fillet of fish may not protect men from developing cancer but it could reduce the risk of dying from this disease.

They also found that men who ate more fish fillet were 44 percent less likely to develop metastatic prostate cancer. That means the disease that had spread beyond the prostate gland. Higher fish fillet consumption was also associated with a 63 percent lower risk of dying from the disease.

Research has also shown that the omega-3 found in fish species reduce the progression of cancer cells. Some species of fish such as hake fish contain a great quantity of omega-3 fats, mainly in the form of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Fish is known to have many health benefits including the risk of getting stroke and heart disease. Fish products such as fish fillet are highly recommended for consumption as it helps us from developing many types of cancer.

As a recommendation, we suggest men should choose eating fish fillets more often as it could have a major positive impact in public health. 

Ref:

http://uk.reuters.com/article/idUKTRE69649E20101007?feedType=RSS&feedName=healthNews

http://www.theepochtimes.com/n2/content/view/44009/

http://www.health24.com/news/Prostate/1-941,58832.asp

http://www.seawork.com.na/main-products.html

Classic Hake fish fillet in parsley sauce

Ingredients

·         3 liter of water

·         2 slice lemon

·         1oz flour

·         2 pint full-cream milk

·         2oz fresh parslay, stalks removed and chopped

·         1 ½  tablespoon salt

·         900-1000g  fish fillet

·         4oz  unsalted butter

Directions:

1. Place the water, lemon and salt in a pan and boil for about 8 minutes.

2. Put in the Hake fish fillet and then cook for 5minutes.

3. Take out from the heat and leave it cooking in the cooking liquid.

4. Liquefy 1oz butter in a pan and add over the flour.

5. Stir constantly with a spoon in order to mix and then cook.

6. Slowly pour in the milk and stir constantly to make a smooth sauce. Add 300ml pint of the fish cooking liquid and leave to cook for 15 minutes.

7. Cut the Hake fish fillet into 6 slices.

8. Mix the chopped parsley and the rest of the butter into the sauce.

9.  Pour the sauce over half the Hake fish fillet

10. Serve with some potatoes boiled in salted water and a sprig of mint.

Ref: 

  http://www.seawork.com.na/fish-processing.html

Tips how to fillet your fish

Filleting of fish is a very method in preparing of fish meals. There are several steps that are needed to be followed in order to fillet the fish but spending a little effort at the cleaning process is worth because it contains no bones at the eating stage.

• First you need to have a good knife with a thin and flexible blade for filleting.

• Cut the head of the fish behind the gills. 
• Cut it in a way that the knife touches only the backbone of the fish.
•  Hold the fish by its tail and pass the knife deep along the backbone and dorsal fin. The fish needs to be cut deep enough so that the knife passes through the rib cage. 
• When the knife is no longer in contact with the rib cage, push the knife through the width until the fish fillet is cut off at the tail. 
• The skin of the fish can be removed by inserting the knife near the tail and remove the flesh from the skin.
•  Repeat the same process at the other side.
•  Now you can use your fish fillet in your meals. 

There are some contaminants that are found in fish. Basically, this can be reduced in a fish meal by doing a proper trimming, skinning and cooking of the fish fillet. Cooking does not really remove all the contaminants in the fish but the heats from cooking can melt the certain amount of fats. Thus, baked fish fillet is mostly preferred in fish meals as it contains low fat.

Source: 

http://www.myfitnesspal.com/nutrition-facts-calories/baked-fish

http://www.dummies.com/how-to/content/filleting-your-fish.html

http://www.seawork.com.na/fish-processing.html