Nutritionists tell us that eating white fish, regularly, is one of the best changes we can make to improve our health in the short and the long term.
Fat content varies from species to species. Depending on how much fat they contain, fish are classified as low fat, medium fat and high fat.
Low fat fish, known as white fish, have a fat content below 1%. Turbot and sole fall into this category. Medium fat fish, like bream and trout, contain 2-7% fat. High fat fish, like mackerel and sardines, have more than 7% fat. In terms of composition, fish fats are high in Omega 3, which helps to prevent cardiovascular and immune system illnesses and which is essential for the development of the nervous system and growth in childhood.