Learning How to Differentiate Fish: Fat Content

Much like other meats, fat plays a intergal part in how fish tastes. Generally speaking, the more fat, the deeperand richer the taste of the meat. Fish high in fat have a distinct flavor, whereas fish low in fat generally have more subtle flavors.

The fish have been divided into four categories: very low fat, low fat, moderate fat, and high in fat.

Very low in fat: American Sole, Atlantic Bonito, Atlantic Croaker, Bigeye Tuna, Black Drum, Black Sea Bass, blackfish, blowfish, cod, crusk, Dover sole, flounder, fluke, freshwater bass, grouper, haddock, hake, halibut, John Dory, kingclip, lingcod, mahimahi, monkfish, ocean perch, ocean pout, orange roughy, pike, pollack, red drum, rockfish, sea robin, sea trout, skate, snapper, striped bass, sunfish, walleye, white hake, whiting, yellow perch and yellow tuna.

Low in fat: Anchovies, catfish, chum salmon, pink salmon, rainbow smelts, red mullet, shark, skipjack tuna, swordfish, tilapia, tilefish, trout (not including lake trout), wahoo, and wolffish.

Moderate in fat: Amberjack, Atlantic salmon, Arctic char, bluefin tuna, bluefish, butterfish, carp, coho salmon, European Sardines, king mackerel, mullet, pompano, sockeye salmon, spanish mackerel, and sturgeon.

High in fat: Atlantic Mackerel, buffalofish, eel, eulachons, herring, king salmon, lake trout, sablefish, shad, whitefish, and yellowtail.

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