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Inhabitants of coastal areas are likely to devour extra saltwater fish, whereas these residing in inland areas continuously go for freshwater fish. Figuring out the superior fish selection is difficult, as every sort presents distinct dietary profiles. Usually, a broad comparability reveals that each classes are nutritionally comparable. Nonetheless, saltwater fish usually have the next calorie content material than their freshwater counterparts.
As an example, catfish and basa, among the many freshwater varieties, boast the very best calorie ranges, with figures spanning from 1,245 to 1,700 energy per kilogram. Conversely, saltwater species like tuna, mackerel, and swordfish lead in vitality provision, with their calorie vary extending from 1,500 to 23,000 energy per kilogram.
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Cooked fish positioned on a plate. Illustration picture by Pixabay |
Given issues over air pollution and aquaculture practices, saltwater fish cultivated in managed settings usually pose fewer well being dangers than freshwater species. Contaminants corresponding to heavy metals and antibiotic residues could afflict freshwater habitats, impacting the fish therein. Consequently, choosing saltwater fish from dependable sources is really helpful.
People with meals allergy symptoms or sensitivities are suggested to train warning relating to sure seafood, together with squid and tuna, as a result of potential for hazardous contaminant publicity.
This recommendation doesn’t discourage freshwater fish consumption. As a substitute, it emphasizes the significance of a diversified food regimen. When secure freshwater fish sources can be found, incorporating them into your food regimen can promote well being.
General, common fish consumption is extremely helpful for well being. Fish are glorious sources of high-quality protein and helpful fat, that are extra digestible than these present in pork or beef. Moreover, fish surpass meat in important mineral content material, providing a richer and extra diversified mineral composition.
Dr. Nguyen Duy Thinh
Former member of the Institute of Meals Expertise and Biotechnology, Hanoi College of Science and Expertise