Oily fish, such as sea bream, tuna, horse mackerel, sardines, pomfret and salmon, differ from white or lean fish, such as hake, whiting, turbot and monkfish, in their fat content . The blue fish is the one that has more than 5 grams of fat for every 100 grams of edible meat; and white , the one with less than this amount.
In addition to the amount of fat, nutritionists take into account the type of fat they provide in the diet. Oily fish are richer in unsaturated fats, such as oleic, linoleic and omega-3 fatty acids, which favor the prevention and treatment of cholesterol. However, the proportion of fatty acids in a fish depends on a number of factors, such as the species, age, size, diet and the time of year that it is fished.
Omega 3 against pain
