Is marine fish or freshwater fish fishier?

Fish is a rich source of protein and vitamins, and a source of omega-3 fatty acids. This is truly an important food in our diet.

Sea fish and freshwater fish have their own characteristics in taste and processing methods.

Is marine fish or freshwater fish fishier?

Coastal people often favor sea fish and think that freshwater fish is fishier, lighter and not as strong as sea fish. However, some people living far from the sea prefer the smell of freshwater fish.

Is it true that sea fish or freshwater fish are fishier? Different habitats and types of food can make a difference in the taste and quality of fish.

Marine fish often live in saltwater environments, where they are exposed to a variety of special foods and minerals from the ocean. This helps make sea fish fresh and not fishy like freshwater fish.

Freshwater fish today are mainly raised in rivers, lakes or ponds and fed with industrial food, so their meat has a characteristic smell of food and habitat. Not to mention, some types of freshwater fish are raised in a polluted environment, and the meat is not delicious or safe.

In addition, sea fish meat is often firmer than freshwater fish. Marine fish live in large environments so they have to move frequently. Their muscle elasticity is often much better than that of freshwater fish.

In terms of energy supply, marine fish is always higher than freshwater fish, but in terms of fat and cholesterol, they are equivalent. Sea fish is a rich source of omega-3 fatty acids and has many other good nutrients. These substances are not only good for cardiovascular health but also support the development of the brain and nervous system.

In general, sea fish are better than freshwater fish. However, choosing sea fish also requires caution. Some types of sea fish such as tuna and mackerel can contain a lot of histamine, an allergen and food poisoning agent, if not stored and prepared properly.

Freshwater fish also offers many nutritional benefits. Some types of freshwater fish such as catfish and basa fish provide large amounts of protein and other nutrients. For those who do not like the typical flavor of sea fish, the above freshwater fish may be a suitable choice.

Tips for choosing fresh, safe fish

To choose to buy fresh fish, you first need to observe carefully. If you see the eyes and skin are uniform in color, it is fresh fish.

If the fish is fresh, the entire eye and cornea are shiny and flexible. On the contrary, spoiled fish have sunken, wrinkled eyes, cloudy corneas, and red hemorrhagic eyes.

In addition, fresh fish often has transparent mucus, shiny scales, and sticks firmly to the skin; If removed or peeled off, the scales will be difficult to fall off. And spoiled fish that has been marinated is very susceptible to flaking off. 

For fresh fish, the gills are bright red, intact, tightly closed to the cheek bones. If the fish is spoiled, the gills will be damaged or stuck, the color will be darker red or turn gray or purple, you should not buy it.

Additionally, you can touch the fish’s body. You should choose fish that have a shiny appearance. Pressing on the fish’s body, you will see elasticity and firm flesh. Avoid fish that look very fresh on the outside but feel soft and slimy when pressed. The fish’s body sinks down for a long time before it springs back or is not elastic at all.

Fresh fish meat is usually clear white or yellow, while spoiled fish meat is opaque white and soft, with loose muscles.

Fish that are deformed, too big or unusually small, with heads that are too big or bodies that are too short or long should not be bought. Fish that are too small may not have fully developed, and the meat may not have reached its most nutritious level. On the contrary, fish that is too old is not good, the substances have many changes. Fish that live for a long time in water can be contaminated with bacteria and toxins.

Fish always has a natural fishy smell, but when that fishy smell turns into a strange, stinky smell, you should not buy it.