CHAPTER -I

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INTRODUCTION

Seafood refers to any sea animal or plant that is served as food and eaten by humans. Seafoods

include seawater animals, such as fish and shellfish (including molluscs and crustaceans). By

extension, in North America although not generally in the United Kingdom, the term seafood is

also applied to similar animals from fresh water and all edible aquatic animals are collectively

referred to as seafood, however in some countries such as New Zealand they are categorized as

"Game".

Edible seaweeds are also seafood, and are widely eaten around the world, especially in Asia. See

the category of sea vegetables.

The harvesting of wild seafood is known as fishing and the cultivation and farming of seafood is

known as aquaculture, mariculture, or in the case of fish, fish farming. Seafood is often

distinguished from meat, although it is still animal and is excluded in a vegetarian diet. Seafood

is an important source of protein in many diets around the world, especially in coastal areas.

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OBJECTIVE

1. To know about the popularity of malbar seafood among the youths and elders.

2. To learn more about different sea food preparations and its popularity.

3. To know the effects of seafood.

4. To study about the seafood and its nutritional value.

5. To know about the type of seafood.

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METHODOLOGY

I have collected my primary data by a detailed survey among youths and elders in

kerala about the topic of “comparison study on malabar sea food and popularity among youth

and elders”.

I have collected my secondary data collection has done through the help of books,

articles, journals, and also by the internet.

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LIMITATIONS

1. Less availability books

2. Collection of primary data was little hard

3. Medium for reference is low.

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CHAPTER –II

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REVIEW OF LITERATURE

Types of seafood

There are over 32,000 species of fish, making them the most diverse group of vertebrates.

However, only a small number of the total species are considered food fish and are commonly

eaten.

The principal food fish species groups are:

Anchovy,Carp,Catfish,Cod,Eel,Haddock,Halibut,Herring,Mackerel,Salmon,Sardine,Scad,Snappe

, Trout, Tuna

Perishability

Fish is a highly perishable product. The fishy smell of dead fish is due to the breakdown of

amino acids into biogenic amines and ammonia.

Live food fish are often transported in tanks at high expense for an international market that

prefers its seafood killed immediately before it is cooked. This process originally was started by

Lindeye. Delivery of live fish without water is also being explored. While some seafood

restaurants keep live fish in aquaria for display purposes or for cultural beliefs, the majority of

live fish are kept for dining customers. The live food fish trade in Hong Kong, for example, is

estimated to have driven imports of live food fish to more than 15,000 tonnes in 2000.

Worldwide sales that year were estimated at US$400 million, according to the World Resources

Institute.

If the cool chain has not been adhered to correctly, food products generally decay and become

harmful before the validity date printed on the package. As the potential harm for a consumer

when eating rotten fish is much larger than for example with dairy products, the U.S. Food and

Drug Administration (FDA) has introduced regulation in the USA requiring the use of a time

temperature indicator on certain fresh chilled seafood products.

Preservation

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Fresh fish is a highly perishable food product, so it must be eaten promptly or discarded; it can

be kept for only a short time. In many countries, fresh fish are filleted and displayed for sale on a

bed of crushed ice or refrigerated. Fresh fish is most commonly found near bodies of water, but

the advent of refrigerated train and truck transportation has made fresh fish more widely

available inland.

Long term preservation of fish is accomplished in a variety of ways. The oldest and still most

widely used techniques are drying and salting. Desiccation (complete drying) is commonly used

to preserve fish such as cod. Partial drying and salting is popular for the preservation of fish like

herring and mackerel. Fish such as salmon, tuna, and herring are cooked and canned. Most fish

are filleted prior to canning, but some small fish (e.g. sardines) are only decapitated and gutted

prior to canning.

Consumption

Seafood in France (Étretat)

Seafood is consumed all over the world; it provides the world's prime source of high-quality

protein: 14–16% of the animal protein consumed world-wide; over one billion people rely on

seafood as their primary source of animal protein. Fish is among the most common food

allergens.

Australia, Iceland, Japan, Norway, Portugal are the greatest consumers of seafood per capita in

the world.

The UK Food Standards Agency recommends that at least two portions of seafood should be

consumed each week, one of which should be oil-rich. There are over 100 different types of

seafood available around the coast of the UK.

Oil-rich fish such as mackerel or herring are rich in long chain Omega-3 oils. These oils are

found in every cell of the human body, and are required for human biological functions such as

brain functionality.

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Whitefish such as haddock and cod are very low in fat and calories which, combined with oily

fish rich in Omega-3 such as mackerel, sardines, fresh tuna, salmon and trout, can help to protect

against coronary heart disease, as well as helping to develop strong bones and teeth.

Shellfish are particularly rich in zinc, which is essential for healthy skin and muscles as well as

fertility. Casanova reputedly ate 50 oysters a day.

Health benefits of eating seafood

Research over the past few decades has shown that the nutrients and minerals in seafood can

make improvements in brain development and reproduction and has highlighted the role for

seafood in the functionality of the human body.

Heart health

Doctors have known of strong links between fish and healthy hearts ever since they noticed that

fish-eating Inuit populations in the Arctic had low levels of heart disease. One study has

suggested that adding one portion of fish a week to your diet can cut your chances of suffering a

heart attack by half.

Fish is thought to protect the heart because eating less saturated fat and more Omega-3 can help

to lower the amount of cholesterol and triglycerides in the blood – two fats that, in excess,

increase the risk of heart disease. Omega-3 fats also have natural built-in anti-oxidants, which are

thought to stop the thickening and damaging of artery walls.

Regularly eating fish oils is also thought to reduce the risk of arrhythmia – irregular electrical

activity in the heart which increases the risk of sudden heart attacks.

Brain functionality

The human brain is 10-12% lipids, including the Omega-3 fat DHA. Recent studies suggest that

older people can boost their brain power by eating more oily fish, with those who enjoy it

regularly are able to remember better and think faster than those who eat none. Other research

has also suggested that adding more DHA to the diet of children with attention-deficit

hyperactivity disorder can reduce their behavioral problems and improve their reading skills,

while there have also been links suggested between DHA and better concentration. Separate

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studies have suggested that older people who eat fish at least once a week could also have a

lower chance of developing dementia and Alzheimer's disease.

Joint benefits

Including fish as a regular part of a balanced diet has been shown to help the symptoms of

rheumatoid arthritis – a painful condition that causes joints to swell up, reducing strength and

mobility. Studies also show that sufferers feel less stiff and sore in the morning if they keep their

fish oil intake topped up.

Recent research has also found a link between Omega-3 fats and a slowing down in the wearing

of cartilage that leads to osteoarthritis, opening the door for more research into whether eating

more fish could help prevent the disease.

Fish is high in minerals such as iodine and selenium, which keep the body running smoothly.

Iodine is essential for the thyroid gland, which controls growth and metabolism, while selenium

is used to make enzymes that protect cell walls from cancer-causing free radicals, and helps

prevent DNA damage caused by radiation and some chemicals.

Fish is also an excellent source of vitamin A, which is needed for healthy skin and eyes, and

vitamin D, which is needed to help the body absorb calcium to strengthen teeth and bones.

Mercury content

Fish and shellfish have a natural tendency to concentrate mercury in their bodies, often in the

form of methyl mercury, a highly toxic organic compound of mercury. Species of fish that are

high on the food chain, such as shark, swordfish, king mackerel, albacore tuna, and tilefish

contain higher concentrations of mercury than others. This is because mercury is stored in the

muscle tissues of fish, and when a predatory fish eats another fish, it assumes the entire body

burden of mercury in the consumed fish. Since fish are less efficient at depurating than

accumulating methyl mercury, fish-tissue concentrations increase over time. Thus species that

are high on the food chain amass body burdens of mercury that can be ten times higher than the

species they consume. This process is called biomagnifications. The first occurrence of

widespread mercury poisoning in humans occurred this way in Minamata, Japan, now called

Minamata disease.

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Overfishing

Research into population trends of various species of seafood is pointing to a global collapse of

seafood species by 2048. Such a collapse would occur due to pollution and overfishing,

threatening oceanic ecosystems, according to some researchers.

A major international scientific study released in November 2006 in the journal Science found

that about one-third of all fishing stocks worldwide have collapsed (with a collapse being defined

as a decline to less than 10% of their maximum observed abundance), and that if current trends

continue all fish stocks worldwide will collapse within fifty years. In July 2009, Boris Worm of

Dalhousie University, the author of the November 2006 study in Science, co-authored an update

on the state of the world's fisheries with one of the original study's critics, Ray Hilborn of the

University of Washington at Seattle. The new study found that through good fisheries

management techniques even depleted fish stocks can be revived and made commercially viable

again.

The FAO State of World Fisheries and Aquaculture 2004 report estimates that in 2003, of the

main fish stocks or groups of resources for which assessment information is available,

"approximately one-quarter were overexploited, depleted or recovering from depletion (16%, 7%

and 1% respectively) and needed rebuilding."

The National Fisheries Institute, a trade advocacy group representing the United States seafood

industry, disagrees. They claim that currently observed declines in fish population are due to

natural fluctuations and that enhanced technologies will eventually alleviate whatever impact

humanity is having on oceanic life.

In an effort to counteract the detrimental effects of overfishing, there has been an emergence of

retailers and restaurants only dealing in sustainable seafood. In an effort to expand the

availability of sustainable seafood, I love blue sea opened in March 2010 selling only sustainable

seafood online and delivering overnight via FedEx. They follow the recommendations set forth

by both Seafood Watch and Greenpeace USA.

Nutritional Aspects of Fish

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Fish has always been seen as a food necessary for good health - since ancient times fish was

recognized as being a 'brain food', a reference to its importance in the development of a healthy

brain, not to mention the reputed, but as yet unproven, aphrodisiac effects of oysters.

Research over the past few decades has confirmed the importance of the nutritional components

of fish in brain development and reproduction and highlighted a role for fish in a variety of other

functions in the body. There is strong evidence that fish plays a major role in protecting against

heart disease and may also play a role in the prevention of other illnesses. Components of fish

are also important in the development and maintenance of the eyes, skin and nervous system.

Much of the importance of fish in health has come from research into long chain polyunsaturated

fatty acids (PUFA) of the n-3 family. N-3 Fats are also generally known as omega 3 fats. Fish is

a rich source of two important n-3 PUFAs, eicosapentaenoic acid (EPA) and docosahexaenoic

acid (DHA).

Marine algae are the only form of life that can easily make long chain n-3 PUFA. As fish feed on

algae them, in turn, become rich sources of these important n-3 fats. Although most animals,

including humans, can make ling chain n-3 fats, most have difficulty in doing this and so benefit

from eating these fats as part of their normal diet.

As well as being a source of n-3 fats, fish is also a good source of protein, iodine, zinc and

selenium and is rich in vitamins A and D and some B vitamins.

Intake of fish has been falling for many years. The North/South Ireland Food Consumption

Survey (2000) found that the average intake of seafood in Ireland is about 5 ½ oz or 160g per

week, with many people never eating fish. It is recommended that we eat fish at least twice a

week and include oil-rich fish at least once a week. This level of fish intake has been linked with

a lower risk of death from heart disease.

THE 'Nutritional Aspects of Fish' book has been developed as specialized information resource

for health professionals and those with an interest in this area. This publication is intended to

provide an overview of the nutritional content of fish, reinforcing the proven benefits of fish

consumption and outlining other benefits which are currently being researched. We hope it will

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prove a useful reference for dietitians, doctors, nurses, students all those interested health

benefits seafood.

The term "fish"

Some languages distinguish between fish as an animal and the food prepared from it. However

other languages, such as English or French, do not make this distinction, and the same word used

to refer to a live fish in the ocean is also used to refer to food prepared from it. In English this

applies also to chicken but not to pork and beef.

The modern English word for fish comes from the Old English word 'fish' (plural: fiscals), which

was pronounced as it is today.

Nutrition

Fish, especially saltwater fish, is high in omega 3 fatty acids, which are heart-friendly, and a

regular diet of fish is highly recommended by nutritionists. This is conjectured to be one of the

major causes of reduced risk for cardiovascular diseases in the Inuit. It has been suggested [by

whom?] that the longer lifespan of Japanese and Nordic populations may be partially due to their

higher consumption of fish and seafood. The Mediterranean diet is likewise based on a rich

intake of fish. Nutritionists recommend that fish be eaten at least 2-3 times a week.

Health hazards

Fish is the most common food to obstruct the airway and cause choking. Fish was responsible for

about 4,500 accidents in the UK in 1998.In addition; fish can also cause poisoning, especially

when the fish is caught in polluted areas. To avoid fish poisoning it is thus advised to consume

fish that is caught in unpolluted water. In addition, it is also helpful to consume fish species that

do not accumulate much toxins/metals. Some organizations such as Seafood Watch, RIKILT,

Environmental Defense Fund, and IMARES provide information on species that do not

accumulate much toxins/metals.

Heavy metals

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Heavy metals are mostly accumulated in "greasy" fish species such as salmon and herring, as

well as in "soil fishes" such as eel, carp and bream.

Mercury

Fish products have been shown to contain varying amounts of heavy metals, particularly mercury

and fat-soluble pollutants from water pollution. According to the US Food and Drug

Administration (FDA), the risk from mercury by eating fish and shellfish is not a health concern

for most people. However, certain seafood contains sufficient mercury to harm an unborn baby

or young child's developing nervous system. The FDA makes three recommendations for child-

bearing women and young children:

Do not eat shark, swordfish, king mackerel, or tilefish because they contain high levels of

mercury.

Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in

mercury. Four of the most commonly eaten fish that are low in mercury are canned light tuna,

salmon, Pollock, and catfish. Another commonly eaten fish, albacore ("white tuna") has more

mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you

may eat up to 6 ounces (one average meal) of albacore tuna per week.

Check local advisories about the safety of fish caught by family and friends in your local lakes,

rivers, and coastal areas. If no advice is available, eat up to 6 ounces (one average meal) per

week of fish you catch from local waters, but don't consume any other fish during that week.

These recommendations are also advised when feeding fish and shellfish to young children, but

in smaller portions.

Lead

Besides mercury, lead is also frequently found in fish.

Chlorine

Besides mercury, chlorine is also frequently found in fish.

Bromine

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Besides mercury, bromine is also frequently found in fish.

PCB's and dioxins

There are also issues with PCBs and dioxins.

Biotoxins

A lot of fish eat algae and other organisms that contain biotoxins (defensive substances against

predators). Biotoxins accumulated in fish/shellfish include (but are not limited to): brevitoxins,

okada acid, saxitoxins, ciguatoxine and domoic acid. Except for ciguatoxine, high levels of these

toxins are only found in shellfish. Both domoic acid and ciguatoxine can be deadly to humans;

the others will only cause diarrhea, dizzyness and a (temporary) feeling of claustrophobia.

Some species of fish, notably the puffer fugu used for sushi, and some kinds of shellfish, can

cause severe biopoisoning if not prepared properly. These fish always contain these poisons as a

defense against predators; it is not present due to environmental circumstances. Particularly, fugu

has a lethal dose of tetrodotoxin in its internal organs and must be prepared by a licensed fugu

chef who has passed the national examination in Japan.

Parasites

Differential symptoms of parasite infections by raw fish. All have gastrointestinal, but otherwise

distinct, symptoms.

Parasites in fish are a natural occurrence and common. Though not a health concern in

thoroughly cooked fish, parasites are a concern when consumers eat raw or lightly preserved fish

such as sashimi, sushi, ceviche, and gravlax. The popularity of such raw fish dishes makes it

important for consumers to be aware of this risk. Raw fish should be frozen to an internal

temperature of −20°C (−4°F) for at least 7 days to kill parasites. It is important to be aware that

home freezers may not be cold enough to kill parasites.

Traditionally, fish that live all or part of their lives in fresh water were considered unsuitable for

sashimi due to the possibility of parasites (see Sashimi article). Parasitic infections from

freshwater fish are a serious problem in some parts of the world, particularly Southeast

Asia[citation needed]. Fish that spend part of their life cycle in brackish or freshwater, like

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salmon are a particular problem. A study in Seattle, Washington showed that 100% of wild

salmon had roundworm larvae capable of infecting people. In the same study farm raised salmon

did not have any roundworm larvae.

Parasite infection by raw fish is rare in the developed world (fewer than 40 cases per year in the

U.S.), and involves mainly three kinds of parasites: Clonorchis sinensis (a trematode/fluke),

Anisakis (a nematode/roundworm) and Diphyllobothrium (a cestode/tapeworm). Infection risk of

anisakis is particularly higher in fishes which may live in a river such as salmon (sake) in

Salmonidae or mackerel (saba). Such parasite infections can generally be avoided by boiling,

burning, preserving in salt or vinegar, or freezing overnight. Even Japanese people never eat raw

salmon and ikura, and even if they seem raw, these foods are not raw but are frozen overnight to

prevent infections from parasites, particularly anisakis.

Fish and meat

Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and

associated fat, but it may also describe other edible organs and tissues. The term "meat" is used

by the meat packing industry in a more restrictive sense—the flesh of mammalian species (pigs,

cattle, etc.) raised and prepared for human consumption, to the exclusion of fish and poultry.

However, pescetarians eat fish and other seafood, but not mammals and birds. The Merriam-

Webster dictionary dates the origin of the term "pescetarian" to 1993 and defines it to mean: "one

whose diet includes fish but no meat." Pescetarians may consume fish based solely upon the fact

that the fish are not factory farmed as land animals are (i.e., their problem is with the capitalist-

industrial production of meat, not with the consumption of animal foods themselves). Some eat

fish with the justification that fish have less sophisticated nervous systems than land-dwelling

animals. Others may choose to consume only wild fish based upon the lack of confinement,

while choosing to not consume fish that have been farmed.

In religion

Religious rites and rituals regarding food also tend to classify the birds of the air and the fish of

the sea separately from land-bound mammals. Sea-bound mammals are often treated as fish

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under religious laws - as in Jewish dietary law, which forbids the eating of whale, dolphin,

porpoise, and orca because they are not "fish with fins and scales"; nor, as mammals, do they

chew their cud and have cloven hooves, as required by Leviticus 11:9-12. Jewish (kosher)

practice treat fish differently from other animal foods. The distinction between fish and "meat" is

codified by the Jewish dietary law of kashrut, regarding the mixing of milk and meat, which does

not forbid the mixing of milk and fish. Modern Jewish legal practice (halakha) on kashrut

classifies the flesh of both mammals and birds as "meat"; fish are considered to be parve, neither

meat nor a dairy food.

Seasonal religious prohibitions against eating meat do not usually include fish. For example,

non-fish meat was forbidden during Lent and on all Fridays of the year in pre-Vatican II Roman

Catholicism, but fish was permitted (as were eggs). (See Fasting in Catholicism.) In Eastern

Orthodoxy, fish is permitted on some fast days when other meat is forbidden, but stricter fast

days also prohibit fish with spines, while permitting invertebrate seafood such as shrimp and

oysters, considering them "fish without blood."

Some Buddhists and Hindus (Brahmins of West Bengal, Orissa and Saraswat Brahmins of the

Konkan) abjure meat that is not fish. For hundreds of years before the opening of Japan, most

Japanese did not eat meat. Muslim (halaal) practice also treats fish differently from other animal

foods.

Preparation

Seafoods can be prepared in a variety of ways. It can be uncooked (raw) (cf. sashimi). It can be

cured by marinating (cf. escabeche), pickling (cf. pickled herring), or smoking (cf. smoked

salmon). Or it can be cooked by baking, frying (cf. fish and chips), grilling, poaching (cf. court-

bouillon), or steaming. Many of the preservation techniques used in different cultures have since

become unnecessary but are still performed for their resulting taste and texture when consumed.

Malabar Cuisine

The distinctive cuisines of the south Indian state of Kerala encompass an interesting combination

of vegetables, meats and seafood flavored with a variety of spices, and cooked, almost always, in

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coconut milk. The northern parts of Kerala specialize in Malabar Cuisine, which is noted for its

liberal use of a wide variety of spices.

In the ancient past, voyagers from Greece, Italy, China, France and Africa came to the spice

coast of Malabar in southwest India. Malabar cuisine, with its enchanting array of fish and meat

delicacies, is a wonderful reminder of the foreign influence on India's southwest coast. The long

stretch of coastline and the rich marine life ensure that seafood, coconut and spices are an

integral part of Malabar cuisine.

The cuisine of Malabar, also referred as 'Mappila cuisine', boasts of a distinct flavor and taste

that has been influenced by the Arabs as well as by the locally available spices, products and

culinary traditions. Traditional Malabar cuisine is spicy, characterized by the regular use of

spices like black pepper, clove, cardamom, and almost always, cooked in fragrant coconut oil.

The most famous dish of Malabar Cuisine is the 'Malabar Biryani' - introduced in India by the

Arab Seafarers. 'Biryani' is a 'Moghul' dish comprising a rich rice preparation, cooked with meat,

onions, chilies and other spices. The mutton is cooked tender, the rice flaky and delicately spiced

with the right blend of seasonings, to leave a lingering taste in the mouth. The Malabar Muslims

are believed to have a distinct culinary culture, bearing a strong influence of Arab, Moghul and

local Kerala cuisine.

The mildly flavored and gently cooked Malabar cuisine is also famous for its variety of pancakes

and steamed rice cakes made from pounded rice. 'Pathiri' is a popular pancake made of rice flour.

Some other mouthwatering Malabar dishes include Thoran, Appam, Avial etc.

'Meen Pathiri' (Steamed Rice Flour Pie with Fish), 'Adaku Pathiri' (Layered Rice and Egg),

'Kohzi Curry' (Chicken Curry) and 'Alsa' - a traditional Arabic delicacy made of wheat, meat (or

chicken) and salt, are some of the well known dishes of Malabar cuisine which are worth a try

while on tour to Kerala.

Some of the exotic recipes of Malabar Cuisine include the 'Beef/Erachi Varatiyathu' - a flavored

meat preparation with very little gravy, and 'Aadu Porichathu' - whole roasted goat stuffed with

chickens, which are further stuffed with eggs!

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Indianholiday.com offers online information on Malabar Cuisine and provides bookings for

Tours to Kerala. For more information on holidaying in Kerala, please enter your queries in the

form.

History

Seafood Choices Alliance was established by SeaWeb in 2001 to galvanize and bring together

the disparate elements and diverse approaches in a growing “seafood choices” movement in the

United States. Following on the heels of the “Give Swordfish a Break” campaign, there seemed

to be a need for an effort that could effectively coordinate the work of NGOs focusing on

sustainable fisheries and healthy oceans. Ultimately, it became clear that the task was not just to

bring NGOs together to talk about their work, but to bring business together with NGOs and

others to work on solutions. Today, Seafood Choices connects multiple constituencies, with a

focus on the conservation community and the seafood industry chain.

The premise behind our work is that the long-term health and viability of the ocean ecosystem

depends squarely on the sustainability of fisheries and aquaculture. Thus, it is in the best interest

of everyone working to influence the seafood value chain – from fishermen and fish farmers to

processors, distributors, retailers, restaurants, and food service providers – to make the seafood

marketplace environmentally and economically sustainable. We also engage policymakers and

conservation NGOs to ensure that industry practices become more sustainable and that these

sustainable practices connect with policy change.

To this end, we serve as a bridge between two sectors: the conservation community and the

seafood industry. Although they can be viewed as adversarial, many in both sectors are actively

engaging with each other in new and different ways to reshape the future of fishing and fish

farming and to build a larger and more diverse market for more ocean-friendly seafood. Our

work focuses on creating a “safe,” neutral place for bringing leaders to the table, crafting

opportunities for honest dialogue, and developing pragmatic solutions that help companies begin

to transition their operations in favor of sustainability.

Origins of the Sustainable Seafood Movement

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The sustainable seafood movement is a very young one, tracing its origins back to 1996 when

Unilever and the World Wildlife Fund (WWF) began discussions on how to assure the long-term

sustainability of global fish stocks and the integrity of the marine ecosystem. These talks led to

the creation of the Marine Stewardship Council (MSC), the world’s first seafood eco-label

provider. Three years later, the first MSC certified fishery was announced. At the same time, the

Monterey Bay Aquarium was distributing the first version of the Seafood Watch wallet card for

consumers, identifying good and bad seafood choices based on environmental consideration.

Seafood Choices began activity in 2001 as an outgrowth of SeaWeb’s work with chefs in 1998

on the “Give Swordfish a Break” campaign and in response to a perceived need to convene these

various sustainability efforts around common themes. While we were initially established to

serve as a place for NGOs working on the issue of sustainable seafood to come together to

develop a common understanding and language, our work evolved to bridge efforts between the

conservation community and industry in the area of sustainable seafood practices. Ten years

after the birth of this movement, and as a result of the work of Seafood Choices and others,

Unilever is now being joined by a spate of companies – from Wal-Mart and retail giant Ahold

USA to Darden Restaurants and McDonald’s – seeking to improve their sourcing. Many would

agree that those commitments have served as a catalyst across the broader industry.

Through this ten-year period, the movement began to exhibit more characteristics of a field of

work – grounded in science, moving toward a shared common language, and developing

structures, methods, and “practice” to accomplish its work. This evolution from movement to

field has been driven both by the interest of foundations willing to fuel the work of nonprofits

and the growing awareness among those in the seafood industry regarding the ultimate peril to

their own businesses if more attention is not paid to sustainability.

Some seafood dishes from malabar cuisine

Brinjal Prawn Curry

Fish Curry with Coconut

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Fish Pickle

Malabari Fish Curry

Prawn Biryani

Prawn Kebab

Some famous dish recipes from malabar cuisine

1. BRINJAL PRAWN CURRY RECIPE

Brinjal Prawn Curry is a delightful Malabar recipe. Learn how to make/prepare Brinjal Prawn

Curry by following this easy recipe.

Ingredients:

2 Cups prawns (cleaned)

1 Cup brinjal

1/2 Cup tomatoes (chopped)

1 tbsp Cumin seeds

1 tbsp Mustard seeds

1/2 tbsp Turmeric powder

4 Green chillies

4 Garlic flakes

1/2 Cup water

Salt to taste

Oil for frying

How to make Brinjal Prawn Curry:

Cut brinjal into slices.

Grind mustard seeds, green chillies, coriander leaves and garlic flakes to make a paste by

adding water.

Heat the oil.

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Fry brinjal slices till crisp.

Keep it aside.

Now fry prawns till golden brown and keep them aside.

Add cumin and mustard seeds heated oil.

Now add chopped tomatoes.

Cook them for 2 minutes.

Mix fried prawns and brinjals.

Stir them well.

Add prepared paste, turmeric powder and salt.

Cook the mixture for 5 minutes.

Add 1/2 cup water.

Cook for 5 minutes.

Brinjal Prawn curry is ready.

2. Malabari Fish Curry Recipe

Serves 4

Ingredients:

½ kg Fish

1 Onion (finely chopped)

6 Green Chilies (slit into two)

1 Ginger (finely chopped)

½ tsp Turmeric Powder

1 tbsp Chili Powder

1/2 cup Coconut Oil

1 tsp Vinegar

2 Tomatoes (cut into pieces )

1 cup Coconut Milk (thick)

2 cup Coconut Milk (thin)

25 g Cashew (grind to a paste)

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Salt (to taste)

A few Curry leaves

How to make Malabari Fish Curry:

Clean the fish of the foreign particles and cut it into pieces.

Take a saucepan and heat oil in it. Add onions to the heated oil and sauté them.

Now, add ginger and green chilies to it and sauté again.

When the onion starts turning brown, add chili podwer and turmeric powder to it and

sauté again.

Now, pour thin coconut milk, salt and vinegar to it and mix it well again. Let it boil for

approximately 5 minutes.

Add fish and tomato to this mixture and boil till the fish is cooked. Keep checking it from

time to time.

Turn the knob on low flame and add thick coconut milk, curry leaves and ground cashew

and allow it to cook.

When the content gets thick, remove from the stove and serve hot.

3. Prawn Biryani Recipe

Serves 4

Ingredients:

450 gms Prawn

2 cups Basmati Rice

6 Green Chili

3/4 cup of Cilantro Leaves

2 tbsp Ginger-Garlic Paste

1/2 tsp Cumin Seed Powder

1 tsp Coriander Powder

1 tsp Turmeric Powder

1/2 tsp Garam Masala Powder

1 cup Onion (finely sliced)

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1/2 Tomato (chopped)

4 tbsp Cooking Oil

1 tbsp Ghee

Salt to taste

3 tbsp Water

2 tbsp Coconut Milk

How to make Prawn Biryani:

Wash the rice and soak it in water for 30 min.

Drain and cook the rice normally in a rice cooker.

Add a dash of ghee while cooking the rice.

Make a fine paste of green chili, cilantro, garlic, ginger and 3 tbsp water. Keep it aside.

Clean & devein the prawns.

Marinate them with 1/2 tsp turmeric powder and 1/2 tsp salt.

Heat oil in a pan and fry the prawns lightly for 3 minutes and keep it aside.

In the same oil add the sliced onion and fry till light golden brown.

Add the wet paste, and fry in medium heat for 5 minutes.

Add rest of the spices and tomatoes and fry in medium heat till oil starts leaving the side

of the pan.

Add the fried prawns and fry for 5 to 10 minutes. Add little water if necessary. Add the

coconut milk.

Now grease the serving dish with little bit of ghee and put a layer of rice.

Put a layer of prawn over it and then again rice.

Garnish it with fried onions and cilantro leaves.

4. Fish Curry with Coconut Recipe

Ingredients:

10-12 pieces Fish (clean and cut)

1 Cup Fresh Coconut

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6 Shallots

1 tsp Ginger root

4 Green chilies

1 tsp Turmeric Powder

8 Fenugreek Seeds

1 tsp Chili Powder

1 sprig Curry Leaves

5 Kudampuli

1/2 medium-sized Tomato (chopped)

Salt to taste

1 tbsp Oil

How to make Fish Curry with Coconut:

Take the pieces of fish and apply chili powder, turmeric powder and keep it aside for

some time.

Heat the oil in a kadai. After the oil becomes hot, add the fenugreek seeds.

Also add shallots and ginger to the oil and fry them.

Add fish pieces to it and fry for few minutes.

Then add ground paste of coconut, green chilies, tomatoes and salt.

Add water as needed. Let it boil at high temperature.

When the fish gets cooked and curry boils up, add soaked Kudampuli.

Then lower the flame and add curry leaves to the curry.

Fish Curry with Coconut is ready.

5. FISH PICKLE RECIPE

Fish Pickle can be stored in a refrigerator for two weeks. Learn how to make/prepare Fish Pickle

by following this easy recipe.

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Ingredients:

1/4 kg Fish, cut into cubes

1 Onion, sliced

1 Inch piece ginger

1 tsp Garlic

1/2 Cup chilly powder

1/2 tsp Turmeric

1 tsp Mustard

1 tsp Methi

Few curry patha

1/2 Cup oil

1/2 to1 Cup vinegar

10 Cloves

Salt as required

How to make Fish Pickle:

Apply a little chilly powder and salt on fish and dry in the sun for a day.

Heat oil and fry fish, keep it aside.

Roast mustard and methi and grind it fine with rest of the ingredients.

Heat oil in a pan.

Fry the onions until brown, and then add the ground masala.

Combine vinegar and mix it properly with the fish.

Cut of fish

Fillet

a fillet is a boneless cut such as a side of Salmon or a fillet of sole

Supreme

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A supreme is a slice cut off a fillet, sometimes cut at a slant. This cut is now commonly called a

pavé which means 'a slab or block' and usually applied to cake or dessert - but now is

fashionably applied to fish!

Darne

is a cut of steak of round fish cut on the bone

Goujon

a strip of fillet usually pané (floured, eggwashed and breadcrumbed)

Tronçon

is a cut of steak of flatfish cut on the bone

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CHAPTER-III

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ANALYSIS AND INTERPRETATION

Dear Respondent,

I am NAVAD. V B.sc. Hotel Management Catering Science of Kodaikanal Christian College, Kodaikanal, doing a research on ‘COMPARISON STUDY ON MALABAR SEA FOOD AND POPULARITY AMOUNG YOUTH AND ELDERS’. Kindly render your support by filling the below mentioned questions. I assure you that the information is purely for academic purpose and shall be kept confidential.

NAVAD.V

TOPIC: ‘COMPARISON STUDY ON MALABAR SEA FOOD AND POPULARITY AMOUNG YOUTH AND ELDERS’.

QUESTIONNAIRE

NAME OF THE GUEST........................................ PLACE OF THE GUEST........................................

1. How old are you?

a.15-30yrs b.31-45yrs c.46-60yrs d.above

2. Are sea food gives vitamins proteins for you?

Yes/No

3. Is there any wastage in sea food?

Yes/No

4. Any sea food given side effects to your body?

Yes/Non

5. Are you satisfied with quantity and quality of food provided?

Yes/No

6. Are you interest to have sea food always?

Yes/No

7. What do you feel about the cost sea food?

a. High b. Medium c. Poor

8. What is your satisfaction on sea food?

a. Good b. Fair c. Poor

9. Do you think that sea food helps the body in growing?

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a. Excellent b. Good c. Fair d. Poor

10. How it satisfies are you while eating sea food ?

a. Excellent b. Good c. Fair d. Poor

11. How important is sea food in your food habit?

a. Excellent b. Good c. Fair d. Poor

12. Which type sea food you prefer to have?

a. Fish b. Crab c. Squid

13. Which method of dish you like to have?

a. Curry b. Fried c. Stuffed

14. How nutritious is the sea food?

a.Good b. Fair c. Average

15. What spices do you prefer to use in sea f food preparation?

a. Pepper b. Red chilly c. Turmeric

16. Which type of fish do you like?

a. Salmon b. Pomfret c. Prawns

17. Do you have any interest in below?

a. Dry fish b. Fresh fish

18. Which one from the below would you like to prefer more?

a. Boned fish b. Filled fish

19. What type of flavor would you like to prefer?

a. Chilly b. Sour

20. Your suggestions about Malabar sea food?

............................................................................................................

Is seafood gives vitamins proteins for you?

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Yes No27 3

Yes No0

5

10

15

20

25

30

Is there any wastage in sea food?

Yes No19 11

Yes No0

2

4

6

8

10

12

14

16

18

20

Any sea food given side effect to your body?

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Yes No14 16

Yes No13

13.5

14

14.5

15

15.5

16

16.5

Are you satisfied with quantity and quality of food provded?

Yes No21 9

Yes No0

5

10

15

20

25

Are you interest to have seafood always?

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Yes No19 11

Yes No0

2

4

6

8

10

12

14

16

18

20

What do you feel about the cost of sea food?

High Medium Low7 19 4

High Medium Low0

2

4

6

8

10

12

14

16

18

20

What is your satisfaction on sea food?

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Good Fair poor16 11 3

Good Fair poor0

2

4

6

8

10

12

14

16

18

Do you think that sea food helps the body in growing?

Excellent Good Fair Poor11 13 6 0

Excellent Good Fair Poor0

2

4

6

8

10

12

14

How it satisfies you while eating sea food?

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Excellent Good Fair Poor6 20 3 1

Excellent Good Fair Poor0

5

10

15

20

25

How important is sea food in your food habit?

Excellent Good Fair Poor13 14 2 1

Excellent Good Fair Poor0

2

4

6

8

10

12

14

16

Which type sea food you prefer to have?

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Fish Crab Squid18 7 5

Fish Crab Squid0

2

4

6

8

10

12

14

16

18

20

Which method of dish you like to have?

Curry Fried Stuffed12 16 2

Curry Fried Stuffed0

2

4

6

8

10

12

14

16

18

How nutritious is the sea food?

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Good Fair Average16 9 5

Good Fair Average0

2

4

6

8

10

12

14

16

18

What spices do you prefer to use in sea food preparation?

Pepper Red chilly Turmeric12 14 4

Pepper Red chilly Turmeric0

2

4

6

8

10

12

14

16

Which type of fish do you like?

Salmon Pomfret Prawns

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6 11 13

Salmon Pomfret Prawns0

2

4

6

8

10

12

14

Do you have any interest in below?

Dry fish Fresh fish13 17

Dry fish Fresh fish0

2

4

6

8

10

12

14

16

18

Which one from the below would you like to prefer more?

Boned fish Fillet fish

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13 17

Boned fish Fillet fish0

2

4

6

8

10

12

14

16

18

What type of flavor would you like to prefer?

Chilly Sour22 8

Chilly Sour0

5

10

15

20

25

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CHAPTER-IV

FINDINGS AND OBSERVATION

FINDINGS

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1. I have learned about the popularity of the Malabar seafood dishes among the youths and

elders.

2. I have got knowledge about types of seafood dishes that are popular in Malabar cuisine.

3. I have learned about seafood dishes and reasons for their popularity.

4. I have learned the nutritional status of the seafood dishes.

5. I have learned about effects of seafood dishes to the human body.

OBSERVATION

1. I have got idea about different seafood dishes and their style of preparing.

2. I have learned about the reasons which are involved in the popularity of the Malabar

seafood dishes.

3. I have learned about the different seafood preparations and the styles which are followed.

4. I have learned about the nutritional benefits of seafood dishes to the human body.

5. I have got an idea about the cuts of fishes

CONCLUSION

On my survey the south Indian Malabar sea food have greatly influenced the youth. They are

really turned on by the taste and aroma of the Malabar sea food and pleased with the expenses.

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Kerala provides a great taste of sea food and the Hotel Casino is equipped with delicious sea

food such as Fish molly and Karimeen Polichath as their specialty. The youth and the elders both

enjoy the taste of sea food and also appreciated by tourists visiting Kerala.

BIBLIOGRAPHY

www.wkipedia.com

www.seafood.com

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www.indobase.com

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ANNEXURE

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