Fish, sheefish, raw (Alaska Native)
Category: American Indian/Alaska Native Foods
Nutrition Highlights
Serving Size
Calories
114
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 89 (77.6%) |
| Fat | 26 (22.3%) |
| Total | 114 (100%) |
Serving: 100g/3.5oz [100g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 75 (74.6%) |
| Protein | 22 (22.2%) |
| Fat | 2.8 (2.8%) |
| Ash | 1.6 (1.6%) |
| Total | 100 (100%) |
Serving: 100g/3.5oz [100g]
Benefits
-
High in protein, with 26 grams of protein per 3-ounce serving. Protein helps build and repair muscles and tissues
-
High in vitamin D, with over 100% of the Daily Value in a single serving. Vitamin D supports bone and immune health
-
High in selenium, with over 100% of the Daily Value in a single serving. Selenium acts as an antioxidant and supports thyroid function
-
High in omega-3 fatty acids like EPA and DHA which have anti-inflammatory effects and support heart health
-
Low in saturated fat and contains no cholesterol. The fat is primarily heart-healthy unsaturated fat
Risks
-
High in mercury. Sheefish can accumulate high levels of mercury in their tissues, especially larger and older fish. Mercury is a neurotoxin and high exposure can harm the brain and nervous system, especially in children and pregnant women
-
May contain parasites. Eating raw or undercooked fish increases the risk of parasite infection such as roundworms, tapeworms or flukes. Proper freezing or cooking kills any parasites present
-
Risk of foodborne illness. Eating raw fish increases the risk of foodborne illness from bacteria like Salmonella, Listeria or parasites. Cooking fish to the proper internal temperature kills any harmful bacteria or parasites
-
High in purines. Sheefish contains moderate levels of purines which can cause health problems for people with gout or a purine-related kidney condition called Lesch-Nyhan syndrome
-
May contain environmental contaminants. All fish absorb varying amounts of environmental pollutants like PCBs, dioxins and mercury from the waters they live in. The levels in sheefish depend on the individual fish
Additional Information
Fish, sheefish, raw (Alaska Native) is a highly nutritious food that offers numerous health benefits. Sheefish, also known as inconnu, is a species of fish found in the Arctic and sub-Arctic regions of Alaska. Here are the primary nutritional benefits and potential risks associated with consuming raw sheefish:
1. High in Protein: Sheefish is an excellent source of high-quality protein. Protein is essential for building and repairing tissues, supporting immune function, and producing enzymes and hormones. Consuming an adequate amount of protein is crucial for overall health and wellbeing.
2. Omega-3 Fatty Acids: Sheefish is rich in omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These essential fatty acids play a vital role in brain health, reducing inflammation, supporting heart health, and promoting healthy skin. Omega-3 fatty acids are also beneficial for cognitive function and may help reduce the risk of chronic diseases such as heart disease and arthritis.
3. Vitamin D: Raw sheefish is a natural source of vitamin D, a nutrient that plays a crucial role in bone health. Adequate vitamin D intake helps the body absorb calcium and phosphorus, promoting strong and healthy bones. It also contributes to immune function and may help reduce the risk of certain cancers and autoimmune diseases.
4. Rich in Minerals: Sheefish is a good source of essential minerals like selenium, magnesium, and potassium. Selenium acts as an antioxidant, protecting cells from damage caused by free radicals. Magnesium is involved in over 300 enzymatic reactions in the body and is important for nerve function, muscle contraction, and maintaining a healthy heart rhythm. Potassium helps regulate blood pressure and supports proper muscle and nerve function.
5. Low in Calories: Raw sheefish is relatively low in calories, making it a suitable choice for individuals watching their calorie intake. It can be a valuable addition to a balanced diet, particularly for those looking to maintain or lose weight.
While raw sheefish offers numerous nutritional benefits, there are also potential risks associated with consuming raw fish:
1. Foodborne Illness: Raw fish, including sheefish, may contain harmful bacteria, viruses, or parasites that can cause foodborne illnesses such as salmonella, norovirus, or parasitic infections. Proper handling, storage, and preparation techniques are crucial to minimize the risk of foodborne illnesses.
2. Mercury Content: Like many fish species, sheefish may contain traces of mercury. Mercury is a toxic heavy metal that can accumulate in the body over time and have adverse effects on the nervous system, particularly in pregnant women and young children. It is advisable to limit consumption of fish high in mercury, especially for these vulnerable populations.
To minimize the risks associated with consuming raw sheefish, it is recommended to follow these guidelines:
- Ensure the fish is fresh and of high quality.
- Purchase from reputable sources or fish markets that follow proper handling and storage practices.
- Keep the fish refrigerated or frozen until ready to consume.
- Practice proper food safety measures, including thorough cleaning, cooking, or freezing to kill any potential pathogens.
- Limit consumption of raw fish, especially for pregnant women, young children, and individuals with compromised immune systems.
In conclusion, raw sheefish offers several nutritional benefits, including high protein content, omega-3 fatty acids, vitamin D, and essential minerals. However, it is important to be aware of the potential risks associated with consuming raw fish, such as foodborne illnesses and mercury content. By following proper food safety practices, individuals can enjoy the nutritional benefits of sheefish while minimizing potential risks.