Fat & Lean Fish

Picture Identification
Fish By Edible Traits
Warm Water Fish
Cold Water Fish
Fresh Water
Caviar & Roe
Preparation Methods
Available Fish Forms
Nutritional Information
Receiving Fin Fish
Fin Fish Storage

The fat content of fish ranges from 0.1 percent for haddock to 20 percent for eel. This single characteristic has a great effect upon the cooking method chosen for a fish. Lean fish are those that are low in fat, such as flounder, sole, cod, red snapper, bass, perch, halibut and pike. Fat fish are those which are high in fat, such as salmon, tuna, trout, butterfish and mackerel. Lean fish, having almost no fat content, can easily become dry, particularly when overcooked. Fat fish contain enough fat to enable them to tolerate more heat without becoming dry.

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