Fatty fish

Fatty fish contain between 5 to 20-30% fat. Since they are mainly captured from the wild, they are of different ages and from different environment, so possibly consuming different diets, therefore have a variable composition.

 Farmed salmon is fatty, whereas wild salmon in general contains less fat, in part because wild salmon have a limited food intake on their journey from the open sea to the rivers for spawning.

In fatty fish the fat is contained in the muscle-fillet, while in lean fish the fat is located primarily in the liver.

Salmon

Fatty fish are rich source of protein, niacin, vitamin B6, iodine and selenium. They are a source of iron, zinc, thiamine, and riboflavin and an extremely rich source of vitamin B12.

Fatty fish contain high levels of unsaturated fatty acids which are susceptible to attack by atmospheric oxygen leading to rancidity. Hence, fatty fish such as sardines always have a shorter storage life than lean fish. Fatty fish offers potential health benefits from omega-3 fatty acids.
Fatty fish