Fish and fishery products differ from other types of meat due to their high nutritional value. Fish contain proteins, easily digestible fats, B vitamins, small amounts of vitamin C and  great source of minerals such as phosphorus, calcium, potassium, iron, iodine, zinc, etc. Fish oil is very rich in vitamins A and D, Omega-3 and Omega-6. In particular, it is a natural source of vitamin A in the body. Note that the oils obtained from ocean fish have a higher biological value. Fish caviar is also considered a useful food product. The vitamins and minerals in it play an important role in strengthening the immune system. There is an opinion that it is better to eat fish in winter. In fact, according to experts, it does not matter in what season the fish is consumed. The main thing is to follow proper storage conditions. Recall that the World Health Organization recommends eating fish 3 times a week in all seasons. You have to be careful when buying fish. The sale of fish and fish products in conditions that do not meet sanitary and hygienic requirements can cause serious complications for the human body. Regardless of the type of fish, attention should be paid to storage conditions and temperature, as when buying canned fish. It is not recommended to consume if the canned product is crushed, collapsed, rusted in the metal container, as well as swelling on the lower or upper lid. When purchasing packaged fish products, the production and expiry date, the name and address of the manufacturer, brand, nutritional value, shelf life, etc. will be indicated on the label. Data should be carefully evaluated. Fish and fish products can be a source of infectious microorganisms and poisoning if storage temperatures and hygienic requirements are not followed. Fish are also carriers of many parasites. When using raw or undercooked fish and fish products, the body becomes infected with the larvae of parasitic worms. It should be noted that there are 20 types of parasites (flatworms, tapeworms and roundworms) that can cause various diseases in fish meat. These parasites are dangerous to human bodies and change the physical and chemical properties of fish. Among them, flatworms are a more serious threat to the body. Flatworms parasitize the liver and bile ducts. Tapeworms develop in the intestine. Causes nausea, dizziness, weakness and anemia. Certain technological rules must be strictly followed during processing to protect the fish from possible dangers. Thus, when cooking fish, proper cooking is necessary to preserve its taste and useful qualities. (in order to preserve its flavor and beneficial properties.)The fish should be boiled or fried for 20 minutes. Keep in mind that raw or undercooked fish meat can cause many diseases caused by parasites. Since the parasites are able to survive even at low temperatures, infection can occur even with frozen fish. Fish infected with parasites can be fed to cats, dogs or wild animals as food only after boiling or with the opinion of the relevant veterinary-sanitary examination.  It is also important to follow the technical requirements when adding salt. It should be noted that after cleaning the fish, the tools used (wood, knives, etc.) and hands should be washed with soapy water. The wood and tools used in fish and other food products should be different. Parasitic diseases cause serious damage to fish farms. Thus, fish infected with pathogens stagnate, the quality of their meat decreases, and in some cases they are slaughtered en masse. From this point of view, it is very important to determine the parasitological situation in fisheries established in different regions of Azerbaijan, to observe the causes of diseases and to implement effective control measures in a timely manner. Special attention should be given to the examinations carried out in the relevant laboratories of the Azerbaijan Food Safety Institute to determine the safety of all fish species as part of the measures taken to provide the population with quality and safe fish and fishery products. Thus, as a result of laboratory tests, it is possible to determine the suitability of the product for use and food safety.

The article was prepared by Rena Akbarova, a parasitologist at the Biological Analysis section of the National Reference Laboratory under Analytical Expertise Center Department at Azerbaijan Food Safety InstituteThe article was prepared by Rena Akbarova, a parasitologist at the Biological Analysis section of the National Reference Laboratory of the Analytical Expertise Center Department, Azerbaijan Food Safety Institute.