Classifications of Seafood: Fish Types

Study Notes

Classifications of Seafood

Fin fish have fins and internal skeletons, categorized primarily into oily fish and white fish.
Oily fish contain long-chain omega-3 fatty acids that may help prevent heart disease and support fetal nervous system development during pregnancy.

Types of Fish

Oily Fish
- Examples include salmon, mackerel, sardines, trout, and herring.
- Some oily fish, such as whitebait, canned sardines, pilchards, and tinned salmon, contain edible bones rich in calcium and phosphorus.
- Rich in long-chain omega-3 fatty acids and vitamin D, helping to maintain strong bones and may reduce heart disease risk.
White Fish
- Known as "lean fish," with oils concentrated in the liver, removed during gutting.
- Lower in fat compared to red or processed meats; source of omega-3 but in lower levels than oily fish.
- Subdivided into round fish, characterized by a cylindrical body and eyes on each side of the head.

Types of Round Fish

Catfish
- A fatty, scaleless freshwater fish common in lakes and rivers; farmed varieties are preferred for flavor.
- Versatile in cooking methods, particularly well-suited for frying.
Tuna
- Firm-textured, fatty fish with a mild flavor.
- Varieties include bluefin, yellowfin, bonito, albacore, and mahi-mahi.
Tilapia
- Refers to various species of aqua-farmed freshwater fish found globally.
- Notably a lean fish with a firm texture.

Description

Explore the classifications of seafood, focusing on the differences between oily and white fish. Learn about the nutritional benefits of various fish types, including their omega-3 fatty acids. This quiz covers key examples and health implications of consuming different fish.