VALUATION OF ARTISAN FISH: NUTRITIONAL AND CONSERVATION ASPECTS (Atena Editora)

Abstract

Artisanal fishing has a social, economic and cultural character, subsidizing the food and income of thousands of people, boosting the micro and macroeconomy on a global scale. It has the potential to promote environmental conservation, as it is one of the food systems with the lowest environmental impact when compared to other animal production systems and combats food insecurity. However, it has been facing challenges and the provision of information to fish consumers with a view to valuing this activity and, consequently, improving the quality of life of fishing communities will promote the continuity of the activity. Promoting fish through the transfer of knowledge regarding its nutritional, ecological and social aspects can stimulate its consumption and adequate valuation by buyers, in addition to promoting more conscious consumption. This work evaluated the nutritional composition of two species of fish commonly traded by fishing communities in the estuarine region of Baixada Santista, São Paulo, Brazil, the parati (Mugil curema) and the snook (Centropomus undecimalis), the latter being of high value market and demanded by consumers, given its sensorial characteristics. Determinations of moisture, ash, protein, lipid, carbohydrate, sodium and fatty acid and essential amino acid profiles were carried out using official and recognized methods, as well as consultation of the conservation status of stocks through consultation with ICMBIO and the Union International for Nature Conservation (IUCN). It is concluded that the species studied present similarity in their nutritional values, with the exception of lipid, caloric and histidine contents, which were higher in Parati. The information collected must be passed on to consumers and fishermen with a view to promoting consumption through nutritional appeal and also to enhance the value of parati, boosting its trade as it is a more accessible species to the general population.