17 June 2013
Lovers of catfish can continue to enjoy the delicacy as neither catfish, nor pepper soup is dangerous to health, Professor Sylvia Uzochukwu, a Professor of Food Microbiology and Biotechnology and the University’s 41st Inaugural Lecturer has clarified. She said that though cheaper deep sea fish such as salmon, sardine, mackerel and herring available as frozen fish in our markets are healthier to eat, because they contain Omega-3 fatty acids which are good for cardiovascular and brain health, as well as for a host of other body functions, there was absolutely no danger inherent in the consumption of catfish.
Corroborating this, Professor Yemi Akegbejo-Samsons, a Professor of Aquaculture and Coastal Resources Management in the University explained that “though catfish contain less Omega-3 fatty acids, it is still preferred by many, because of its low caloric value, low carbohydrate content, high protein content, low fat content and above all, its great taste. These qualities coupled with its low bone content, fine flavor, ...Read More.
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