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The large open-water Atlantic bluefin tuna is an oily fish. Most small forage fish, like these schooling anchovies, are also oily fish. Oily fish are fish species with oil (fats) in soft tissues and in the coelomic cavity around the gut. Their fillets may contain up to 30% oil, although this figure varies both within and between species.
Other distinctive features of this fish include the large fangs, rough scales, two pairs of finlets, and a uniformly brown coloration. [3] Oilfish meat is extremely oily, containing high lipid concentrations. Though edible, the oil mainly consists of wax esters, which makes the meat act as a laxative if consumed in large quantities. [4]
Many varieties of fish, particularly cold-water oily fish like salmon, are rich in omega-3 fatty acids, “healthy” fats that support heart, brain and eye health.
Anchovies are usually classified as oily fish. [1] They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from 2 centimetres (0.79 in) to 40 centimetres (16 in) in adult length, [2] and the body shape is variable, with more slender fish in northern populations.
There are good reasons this fish gets a lot of love from health professionals. "Salmon is among the best choices for healthy fish. It's high in omega-3s — fats that help cardiovascular and brain ...
On the low end, fish contains about 100 calories, while on the higher end, oily fish, like salmon, have about 200 calories per 3.5 ounce cooked serving. For comparison’s sake, the same amount of ...
Small oily fish like sardines have been a staple of the Greek diet since antiquity. Popular especially during the summer months of July and August, and praised as a high-quality healthy food source of protein and Omega-3 fatty acids, sardines are mostly consumed grilled with lemon and garlic, or cured in salt and olive oil (παστές, pastés).
In particular, it’s important to prioritize oily, cold-water fish like salmon and tuna are good sources of omega-3 fatty acids which are linked with a lower risk of heart disease and stroke.