Is Fish Meat?
All You Need to Know
What is Fish Meat?
Fish are not mammals, but they do have some similarities with them. They are marine animals that live in water and breathe air. There are many different types of fish, such as salmon, tuna, swordfish, king mackerel etc. Some fish are eaten raw while others are cooked.
The main difference between eating fish and other meats is that most of the time it’s used for food, rather than being thrown away or sold as a commodity.
Fish flesh is high in protein and contains all essential amino acids (the building blocks of proteins). Fish meat also provides vitamins A, D, E and K2; iron; calcium; selenium; phosphorus; potassium and zinc.
There are several types of fish:
Salmon – These fish are found in fresh water and tend to grow larger than other kinds. Salmon is one of the best sources of omega 3 fatty acids. It is also rich in vitamin B12, which helps to prevent anemia. Salmon is very nutritious and low in fat and cholesterol. Salmons are very healthy for your body, especially if you eat them regularly!
Tilapia – This is a fresh and salt water fish that is popular in the US. It is white-fleshed and contains very little fat. It is very versatile and is suitable for both hot and cold dishes. It’s also very easy to cook and takes less time than other types of meat, making it particularly suitable for home use.
Halibut – This fish has brown skin and a white meat interior. It can be found in the northern Pacific waters and is normally caught wild. It’s firm in texture, which makes it a good fish for frying.
Orange Roughy – This fish inhabits the deep sea and can grow up to 4 meters long! It is a slow growing fish and is therefore very nutritious and low in fat. The flesh has a paler color than most fish and it has a sweet and mild flavor.
Catfish – This fish has no scales and a soft skin. It is very low in fat and contains vitamins A and D. It can be found in rivers and lakes and is often freshly caught. It is also usually very cheap.
Tuna – This fish can be found worldwide in tropical waters. It is very nutritious and an excellent source of essential fatty acids, such as omega-3. There are different kinds of tuna, such as bluefin, albacore, bigeye and yellowfin.
Trout – These fish are found in rivers and streams, but can also be farmed in fish farms. Trout has low fat levels and a soft flake that makes it very easy to digest. It is a rich source of minerals such as calcium, magnesium and potassium. Trout also provides a significant amount of protein.
Trout is a very healthy fish and is suitable for most diets. It has a mild flavor, making it easy to eat even for people who do not like fish.
If you’re a vegetarian then you might be wondering is fish meat?
The answer is no.
Facts About Fish Meat
There are many nutrients found in fish flesh that cannot be found in other types of meat. Fish also has a high concentration of protein, which controls the rate of your brain chemical, serotonin. Fish flesh is also low in saturated fat and cholesterol, which can help prevent heart disease and stroke.
There are many benefits of eating fish flesh compared to other types of meat, such as:
Low in fat – Eating fish can help maintain a healthy heart as it’s low in fat. It contains omega-3 fatty acids, which helps to reduce triglycerides and cholesterol levels.
Contains high levels of protein – Fish flesh is a complete protein that contains all of the essential amino acids that your body needs. Protein is vital in repairing and maintaining muscles and can help you build muscle too.
Fights Depression – Eating fish can help to fight depression and boost your mood as it contains high levels of the chemical serotonin, similar to the effect of anti-depressants.
Good for brain function – Fish can help to prevent Alzheimer’s and Dementia, as well as increase your memory. Fish is an excellent source of omega-3 oils that are vital for the health of your nervous system.
Low in saturated fat and cholesterol – Eating fish can help to prevent heart disease and other heart conditions. Fish has been proven to raise ‘good’ cholesterol and lower the risk of heart disease.
Low in calories – Fish is an excellent source of protein, but it also contains very few calories. 100g of cod contains only 143 calories, making it a very low calorie meal option.
High in nutrients and vitamins – There are many nutrients and vitamins found in fish that can help to improve your health. Including selenium, vitamin D, B12 and potassium.
Fish and health – Eating fish is part of a healthy diet as it contains high levels of protein and omega-3 oils, which helps to reduce the risk of heart disease. Fish has also been proven to increase concentration and boost brain function.
Fish can be included in all types of diets, including:
Lacto-ovo vegetarian – Most types of fish are suitable for a lacto-ovo vegetarian diet. Fish is a good source of protein, which can be substituted for cheese and yoghurt.
Pescatarian – A pescatarian diet is a more restrictive form of vegetarianism that includes fish, but no other types of meat. Most types of fish are suitable for this diet.
Vegan – Fish is not suitable for a vegan diet, as it contains high levels of cholesterol and animal fats.
Fish is nutritious and healthy, but eating too much can be dangerous and cause harmful health effects. It’s recommended that you only eat fish or seafood that has been classified as ‘healthy’ by the FDA. These types include:
Fatty Fish – Fatty fish is high in fat and only contains small amounts of protein. It’s rich in omega-3 oils and can help to prevent heart disease. Good examples of fatty fish are salmon, tuna, sardines and herring.
Non-Fatty Fish – Non-Fatty fish is low in fat and high in protein. It can help to prevent heart disease and lower high blood pressure. Good examples of non-fatty fish are cod, halibut, flounder and sole.
Shellfish – Shellfish contains high levels of protein and is rich in minerals and vitamins.
Sources & references used in this article:
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Determination of methyl-mercury compounds in foodstuffs. 2. Determination of methyl-mercury in fish, egg, meat and liver. by G Westoo – Acta Chemica Scandinavica, 1967 – cabdirect.org
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