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Cooking Fish Classifications

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If you like fish, you’ll be interested to learn there are three classifications:

lean, medium-fat and fatty.

Fish is naturally rich in high-quality protein yet low in fat, saturated fat, cholesterol and calories.

Percentages of fat in individual fish vary with the season, stage of maturity, locale, species and diet.

One type of fish can be substituted for another of the same classification when preparing fish recipes.

Lean fish contain less than 2.5 percent fat and are mild flavored, with tender white or pale flesh.

Lean cooking fish are best steamed, poached, microwaved or fried.

Examples: Continue reading →

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