Although the nutritional value of fish meat varies depending upon the type of fish, in general all fishes are a source of high-quality protein (15 to 20 per cent). Fish is rich in vitamins (A, D, E, B12), as well as in minerals and trace elements (magnesium, potassium, zinc, fluoride). Saltwater fish also contains a relatively high proportion of iodine.
In addition, the composition of fish fat is very positive for humans. The large numbers of polyunsaturated fatty acids are said to have a positive impact on cardio-vascular diseases and on the cholesterol level.
Examples of
- Fatty fish (more than 10 per cent fat): Eel, herring, tuna fish, salmon, mackerel
- Lean fish (less than 1 per cent fat): Flounder, perch, pike, cod, haddock, pollock, zander
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