Lipid is regarded as one of the most important food reserve.

Lipids in fishes are important for

energy reserve. Protein content, which is an important component, tends to vary little in healthy
fish (Anthony et al., 2017).

Shellfish is a major component of global seafood production. Specific items include shrimp,
lobsters, oysters, mussels, scallops, clams, crabs, krill, crayfish, squid, cuttlefish, snails, abalone,
and others. Shellfish, in general, contain appreciable quantities of digestible proteins, essential
amino acids, bioactive peptides, long-chain polyunsaturated fatty acids, astaxanthin and other
carotenoids, vitamin B12 and other vitamins, minerals, including copper, zinc, inorganic
phosphate, sodium, potassium, selenium, iodine, and also other nutrients, which offer a variety of
health benefits to the consumer (Venugopal and Gopakumar, 2017).

Reference:

 Anthony, O., J. Richard and E. Lucky. 2016. Biochemical composition of five fish
species (C. laticeps; D. rostratus; S. schall; S. mystus and H. bebe) from river Niger in
Edo State, Nigeria. Int. J. Fish. Aquatic. Squad. 4(3): 507-512.
 Venugopal, V. and K. Gopakumar. 2017. Shellfish: nutritive value, health benefits, and
consumer safety. Compr. Rev. Food Sci. Food Saf. 16: 1219-1242.
 Ochiai, Y. and H. Ozawa. 2020. Biochemical and physicochemical characteristics of the
major muscle proteins from fish and shellfish. Fish. Sci. 86: 729-740.
