The fat content of fish https://greenelly.com/ depends on its type and habitat. In general, three groups of fish can be distinguished based on fat content:
Low-fat fish (up to 4% fat) are cod, perch, pike, burbot, pike perch and others. These fish have low calorie content (about 80 kcal per 100 g) and are suitable for dietary nutrition.
Bold (4-8% fat) – mackerel, herring, salmon, bream and others. These types have an average calorie content (about 140 kcal per 100 g) and are a good source of omega-3 fatty acids.
Fatty (more than 8% fat) is salmon, trout, sardine, sturgeon and others. These species are characterized by high calorie content (about 200 kcal per 100 g) and contain large amounts of omega-3 fatty acids.
The fat content of fish can also vary depending on the time of year (it is usually higher in spring), the position of the parts of the carcass (fat accumulates more in the abdominal cavity) and the cooking method (fried or dried fish becomes fattier).