Fish
Historical aspects
Since the Upper Paleolithic, people have harvested food provided by the sea, although there have been times when fish was not considered a recommendable food and was only eaten when there was nothing else.
During the Roman period, fish, fresh or preserved, was an important component of the diet and lists are known containing numerous species that were most consumed.
The Romans had established an extensive system of ponds or nurseries where they could preserve fish, both freshwater species as well as salt water. But gourmets, like today’s preferred fresh fish.
Today, thanks to modern transportation, we have all kinds of fish in markets from anywhere in the world, in any Mediterranean country you can find lobsters flown in from Canada or Cape Verde and/or the Antilles.
In the Mediterranean, sardines have an important value from the economical point of view, as well as tuna, even though they dwell in the Atlantic, they come to reproduce in the Mediterranean.
Nutritional aspects
The nutritional composition of fish is similar to that of meat; proteins, lipids, and small amounts of vitamins and minerals. Fish proteins have high biological value. According to the lipid content, fish can be fatty/oily (a content of 4-25%) or lean / non-oily (1-2%). Oily fish are rich in polyunsaturated fatty acids omega-3, essential because the human body does not produce them. These fatty acids lower LDL cholesterol and triglycerides and are protective against the development of cardiovascular disease.
It is recommended to eat 3 to 4 servings of fish per week.
Table of Food Consumption
| Olive Oil | 3-6 servings/day |
| Cereals | 4-6 servings/day |
| Dairy products | 2-4 servings/day |
| Fruits | ≥ 3 servings/day |
| Vegetables | ≥ 2 servings/day |
| Fresh meat | 3-4 servings/week |
| Nuts | 3-7 servings/week |
| Eggs | 3-4 servings/week |
| Legumes | 2-4 servings/week |
| Fish | 3-4 servings/week |
| Wine, cava and others | optional and moderate intake in adults |
| Cured meat and sausages | optional and moderate intake |
| Honey | optional and moderate intake |
