grilling, poaching (e.g., court-bouillon) or steaming. Many of the preservation techniques used in different cultures have since become unnecessary but are still performed for their resulting taste and texture when consumed. The British historian William Radcliffe wrote in Fishing from the Earliest Times: "The Emperor Domitian (Juvenal, IV.) ordered a special sitting of the Senate to deliberate and advise on a matter of such grave State importance as the best method of cooking a turbot." Nutritional value Globally, fish and fish products provide an average of only about 34 calories per capita per day. However, more than as an energy source, the dietary contribution of fish is significant in terms of high-quality, easily digested animal proteins and especially in fighting micronutrient deficiencies. A portion of 150g of fish provides about 50 to 60 percent of an adult's daily protein requirement. Fish proteins are essential in the diet of some densely populated countries where the total protein intake is low, and are particularly important in diets in small island developing States (SIDS). Intermediate Technology Publications wrote in 1992 that "Fish provides a good source of high quality protein and contains many vitamins and minerals. It may be classed as either whitefish, oily fish, or shellfish. Whitefish, such as haddock and seer, contain very little fat (usually less than 1%) whereas oily fish, such as sardines, contain between 10–25%. The latter, as a result of its high fat content, contain a range of fat-soluble vitamins (A, D, E and K) and essential fatty acids, all of which are vital for the healthy functioning of the body." Health benefits Eating oily fish containing long-chain omega-3 fatty acids may reduce systemic inflammation and lower the risk of cardiovascular disease. Eating about of oily fish rich in omega-3 fatty acids once per week is a recommended consumption amount. Increasing intake of omega-3 fatty acids may slightly reduce the risk of a fatal heart attack, but likely has little effect on the overall number of deaths from cardiovascular disease. Health hazards Fish bone is the most common food-related foreign body to cause airway obstruction. Choking on fish was responsible for about 4,500 reported accidents in the United Kingdom in 1998. Allergens A seafood allergy is a food allergy to allergens which can be present in fish. This can result in an overreaction of the immune system and lead to severe physical symptoms from urticaria to angioedema