Heaptalk, Jakarta — The Ministry of Marine Affairs and Fisheries (KKP) held an online seminar entitled Eating Fish, Prevent Stunting, Improve Brain Performance and National Resilience (11/08) as a series of National Fish Day (Harkannas) on November 21, 2022. The peak of the 9th National Fish Day commemoration will be centered at Parigi Moutong, Central Sulawesi on November 19-21, 2022.
The Director of Processing and Quality Development of the Directorate General of Strengthening the Competitiveness of Marine and Fishery Products (PDSPKP) Widya Rusyanto said, “We should be proud of the Indonesian fish menu which is very high in protein.” Domestic fishery products have the same high nutritional composition as imported products. In addition, domestic fishery products are usually more affordable and easier to process compared to imported ones.
Widya gave an example of milkfish in 100 grams of the palumara, a well-known Makassar fish soup recipe, which has a protein value of up to 20 grams, which is equivalent to salmon. Its iron content (Fe) reaches 2 milligrams which are higher than salmon with only 0.25 milligrams. In other dishes, smoked skipjack contains 34.2 grams of protein and shredded tuna has 27.2 grams of protein.
On the occasion, Widya encouraged the public to be fond of consuming fish as it has high nutritional content. Processed fish products allow consumers to save energy since the cooking time is shorter than other animal protein sources. “We have no reason to dislike consuming fish. It has high nutritional contents, affordable prices, and is energy efficient,” emphasized Widya.
Likewise, nutrition practitioner dr. Raissa Edwina Djuanda delivered fish is the appropriate choice for those who want to have radiant skin. Fish is a source of astaxanthin, retinol (vitamin A), vitamin D, coenzyme C10, and omega-3 fatty acids that can prevent skin aging. Fish consumption can also help to avoid obesity. “Research found that fish and seafood consumption can lower the risk of type 2 diabetes in overweight populations,” said Raissa.
Meanwhile, the Dean of the Faculty of Medicine at UPN Veteran Jakarta Taufiq Pasiak explained the multiple benefits of fish for brain development. Every increase of 20 g/day or approximately one serving of fish per week can reduce 2-7% the risk of death from coronary heart disease, death from cardiovascular disease, all-cause mortality, stroke, myocardial infarction, and acute coronary syndrome. Taufik delivered, “Fish consumption also prevents heart failure, gastrointestinal cancer, metabolic syndrome, dementia, and Alzheimer’s disease.”
The Chairperson of the Parigi Moutong Forum for Increasing Fish Consumption (Forikan) Noor Wachidah Prihartini S. Kunciotutu mentioned the family, specifically the mother, has a significant role in boosting fish consumption. “Efforts to raise fish consumption are not only the duty of the government but also all parties as a step to enhance the nation’s intelligence and reduce the incidence of stunting,” said Wachidah in her closing statement.
