When you think about fish, how do you classify the different types of this treasured food that we love to enjoy? Do you think about fatty fish and lean fish? What about “meaty” fish versus “fishy” fish?
What if we told you that there was a unique way to classify fish that can help serve as a guide to the characteristics and properties of the many types of fish available on the market?
That system exists, and it makes reference to white fish and blue fish. Here is an explanation that will help.
White Fish
White fish refers to the typical appearance of the flesh of this type of seafood, which tends to be a creamy white color. Typically, the fish that belong to this group have a flat and straight tail.
White fish are generally very low in fat, containing only up to 3%. They are, however, rich in proteins and other beneficial B vitamins. Baking, steaming, or roasting are usually the best preparations for these fish, which usually don’t hold up well on the grill.
Some common examples of this type of fish include cod, tilapia, turbot, sole, and hake.
Blue Fish
Blue fish, on the other hand, are usually a darker color. The tails of these fish are usually a curved or arrow shape.
Blue fish usually have higher fat content, ranging from about 5 to 15%. Despite the negative connotation associated with the word “fat,” these fish’s fats are usually contained in the form of polyunsaturated fats, which are great for heart health.
Examples of blue fish that you’ll commonly find include tuna, salmon, swordfish, mackerel, and trout.
