Oily fish
As fat fish are edible fish referred to in the muscle tissue, the grease exceeds a proportion of about 10 percent; depending on the type, it can be over 30 percent.
Known types are z. B. Herring , butter mackerel , sprat , salmon , mackerel , tuna , eel , dogfish as well as black halibut and catfish (catfish).
Oily fish are considered to be of nutritional and physiological value because of their omega-3 fatty acid and vitamin D content .
In contrast to the oily fish, there is the group of low - fat types of lean fish known in fisheries such as cod or haddock , as well as medium - fat fish such as carp and halibut .
Web links
- Classification of fish according to fat content (AID) ( Memento from December 7, 2007 in the Internet Archive ), table PDF (AID)
- Overview of the fat content of the fish (PDF; 92 kB), on deutschesee.de, accessed on March 11, 2017.
literature
- W. Heimann: Fats and Lipoids (Lipids). Springer, 1969, ISBN 978-3-642-46190-3 , pp. 122-138.
Individual evidence
- ↑ Gerald Rimbach, Jennifer Nagursky, Helmut F. Erbersdobler: Food and goods knowledge for beginners. 2nd edition, Springer, 2015, ISBN 978-3-662-46279-9 , p. 114.