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Different Types of Fish

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The bluefish and white differ so digestible meat, and therefore, by the different proportions of fat that have their muscles. There is also an intermediate group called semigraso fish. There are different types of fish in the world.

WHITEFISH:

Haketypes of fish

Hake is one of the fish that accept more preparations, from the simplest to the most sophisticated recipes. It is a white fish with tasty and soft meat and although there are many species, the common European hake is the most exquisite.

Snuff

This fish is also known by the name of toad or pejesapo. It is a white saltwater fish that lives on the ocean floor. Thanks to the consistency of its meat, and since its steaks have no spines, it is perfect for those who feel the rejection of fish.

Roostertypes of fish

It is a fish whose main characteristic is that it has both eyes located on the left side of the body. The Rooster is a white fish of soft texture and flavor with very low-fat content and there are many recipes in which it is the protagonist.

Cod

Cod is a white saltwater fish of which there are about 60 different species, but the best known and most commercially important is the common cod. It is a fish of pleasant flavor, in fact, more prominent than that of other white fish.

Turbot

The turbot is a white fish that for its mild flavor and easy digestion is perfect for people with a delicate stomach and for people who are thinking about dieting. It is a firm and exquisite meat fish.

Sole

The sole is a white fish and is classified as one of the best flat fish for its good quality and for being low in fat. It can be found in the market throughout the year. Although the best time to consume it is between March and April.

Bass

The sea bass, cod, whiting, perch, and stripe are the leanest white fish, as they provide 1.3 grams of fat per 100 grams of meat. Sea bass is considered a very nutritious fish that can be a regular part of hypocaloric diets.

BLUEFISH:

Anchovytypes of fish

Anchovy, sardine and pork rinds are the three most consumed bluefish in our country. It is not one of the fattiest fish and because of its small size, it can be handled with your hands without using kitchen utensils.

Sardinetypes of fish

Sardine is a blue fish that has a good source of omega 3 that helps lower cholesterol and triglyceride levels. The consumption of sardines and other blue fish is recommended for people suffering from cardiovascular diseases. It is one of the best types of fish.

Chicharro or horse mackerel

The presence in the diet of chicharron and other blue fish is recommended for the quality of its fat that helps in reducing the risk of heart disease. The cicada is a good source of proteins of high biological value and has vitamins and minerals.

Nice

The bonito is distinguished from tuna mainly by the length of the pectoral fin, which in the bonito is much longer. As well as by the dark oblique stripes that the bonito presents on both sides of the dorsal area.

Mackerel or Verdel

Mackerel belongs to the family of the Escómbridos as well as tuna and bonito. It is a blue fish highly prized for its flavor and the consistency of its meat. The minerals that stand out in mackerel are potassium, magnesium, iodine, and iron.

Tunatypes of fish

It is convenient to differentiate tuna from albacore or northern tuna, which in some regions is called albacore. Tuna is one of the most consumed bluefish in our country. And its meat has 12% fat although it is a fat-rich in omega 3. It is one of the best types of fish for omega 3.

Salmontypes of fish

Although considered a bluefish, salmon is still leaner than most meats. Salmon iron is very easy to absorb and also has a high phosphorus content, essential for the proper functioning of brain tissues.

SEMI-FISH FISH:

Goldentypes of fish

The sea bream has a moderate fat content, which is why it is considered a semi-fat fish and, therefore, low energy intake, so if it is cooked simply and with low fat, its consumption is appropriate in diets to control the weight.

Trouttypes of fish

Semigraso fish that provides around 3 grams of fat per 100 grams of meat and that contains proteins of high biological value but in amounts less than other fish. Trout is considered a very nutritious food that provides potassium and phosphorus.

Sea bream

It is a semi-fat fish that in winter turns into blue fish because of its high-fat content. Sea bream is fished intensely since it is a fish that is consumed a lot and in Japan. It is considered one of the best delicacies in the great celebrations. It is one of the best types of fish.

Ronney

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