FAT TO SLIMMER.

Women rely on many diet programs and diets to lose weight, and fish in this regard is one of the best healthy foods ,many ignore of The Benefits of Fish for Weight Loss.

Women are taking too many diet programs and diets for weight loss Refuge,

Fish contains a high proportion of proteins, vitamins, omega-3 fatty acids and some minerals as well as healthy fats.

Fish effectively burn fat in the body. Due to its high calcium content, it is good on the skin. In addition, the fish feed on the amount of protein found in the chicken and its effect on serotonin, one of the main hormones responsible for appetite.

It is more digestible than meat and poultry proteins, and its calories are low and low for meat and poultry, too.

Do you want to be slim????😍😍😍😍

oooh try Greasy fish:

such as salmon,

tuna,

sardines,

oysters And other naturally saturated fish with healthy fats.

Woooh another solutionπŸ₯°πŸ₯°πŸ₯°πŸ₯° White steamed fish can make you slim:

Like cod

tilapia,

halibut

because of there low Fat content and with a significant amount of protein and there effect on serotonin, one of the most important hormones responsible for appetite signals and ensuring satiety for a long time.

The fish at the rate of two to three times a week to use its nutritional properties, will reduce your weight but keep from frying until no unnecessary calories are added.

Not just women also fish can reduce weight for men!!!!! Want to lose weight eat white, greasy fish.

ABOUT FISH

Fish are gill-bearing aquatic craniate animals that lack limbs with digits. They form a sister group to the tunicates, together forming the olfactores. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well.

Fish in sea

However, traditionally fish are rendered paraphyletic by excluding the tetrapods (i.e., the amphibians, reptiles, birds and mammals which all descended from within the same ancestry). Because in this manner the term “fish” is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology, unless it is used in the cladistic sense, including tetrapods.The traditional term pisces (also ichthyes) is considered a typological, but not a phylogenetic classification.

The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods.

Most fish are ectothermic (“cold-blooded”), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature.

Fish can communicate in their underwater environments through the use of acoustic communication. Acoustic communication in fish involves the transmission of acoustic signals from one individual of a species to another. The production of sounds as a means of communication among fish is most often used in the context of feeding, aggression or courtship behaviour. The sounds emitted by fish can vary depending on the species and stimulus involved. They can produce either stridulatory sounds by moving components of the skeletal system, or can produce non-stridulatory sounds by manipulating specialized organs such as the swimbladder.

Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., cusk-eels and snailfish), although no species has yet been documented in the deepest 25% of the ocean. With 34,300 described species, fish exhibit greater species diversity than any other group of vertebrates.

SALMON steak

Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries (see fishing) or farm them in ponds or in cages in the ocean (see aquaculture). They are also caught by recreational fishers, kept as pets, raised by fishkeepers, and exhibited in public aquaria.

Woman Selling fish

Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.

Today, the correct identification of fish species and their precise, updated and
taxonomic ordering are the basis for the bulk of the international fish trade. Proper
and sufficient consumer information about products and prevention of fraud,
wrongdoing or deceit will lead to a larger market trust and stimulate development.
In most countries where the market for fish products has evolved more  – the
European Union (Member Organization), the United States of America, Australia
and Japan  – there are legal regulations covering these points. How detailed or
specific should this information be? Is it problematic to group some species for
commercial purposes and thus not allow consumers to distinguish the products by
species? The answers depend on the customs and culture as well as on the technical and operational conditions in different countries. In particular, one should consider the following aspects when contemplating species identification for fishery products: commercial and operational, legislative, taxonomical and technical.


The commercial and operational aspects will take into account the cultural tra-
dition of each country or region that influences the way fish species are perceived.


These aspects must also consider the type of fisheries, i.e. small-scale fisheries with
small volumes of catch and large industrial fisheries landing tens of thousands of
tonnes of fish. What should be done in the case of mixed-species catches that are
difficult to separate? Another difficulty consists in the fact that about 50 percent
of the catches are traded under the form of fillets, portions and elaborated prod-
uct. However, legislation in the European Union (Member Organization) cur-
rently applies only to non-processed fish and not to elaborated fish products, a
situation that may be amended by the current review of the Common Marketing
Organization.

At present the use of scientific fish species names is not legally prescribed.
Therefore, different countries can use different official names for the same species.

Fish pond
Fish after harvest

The denomination of genera and their species is not harmonized either. Different
States can legally designate a common commercial name for a specific genus and
afterwards they may separately develop specific names for the different species
pertaining to this genus. However, the names might not be complete for all species
under one genus and might not apply to all countries in which the genus in ques-
tion occurs. In the texts currently under discussion at the European Commission,
mention is made of FishBase as an official source for the consideration of the
scientific names;28 but this does not address invertebrates. Therefore, the agreed recognition of a unique international taxonomic reference system is required for the establishment of criteria and recommendations regarding the use of synonyms and new classifications.

As for the technical aspects concerning the identification of species, simple
highly operational tools for non-experts would be desirable, in particular for work
conditions on-site and preferably close to the catch and origin of the species. In
addition, tools are needed to allow a quick, reliable and economic identification of
highly processed fishery products at markets. Such tools would be used to check
and verify the correct labelling of the product both by commercial agents and the
local authorities. The necessary mechanisms must be developed to guarantee the integrity of the information throughout the product chain.

In conclusion, the fisheries industry is highly interested in the international har-
monization of species-naming conventions, in the easy identification of species at
the catch site (origin) and in the correct species identification of processed fish in
markets.

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