Experts in nutrition and diet, confirms that fish protein is of high biological quality and its contain in essential amino acids is same to the read and beef meat, what it makes it more digestible, for containing less connective tissue. It changes according to the fish in transition, but generally fish has an equivalent composition to the red meat, unless for the proteinical content that is kind of minor and the water quantity is bigger.It does not have too much fat, and the few that it has is rich in fat saturated acids, especially from marine fishes, these kind of fat have an essential component for the human nutrition, because our organism can't synthesize by itself, and has to be taken between diet. The fat content is bigger in marine fishes, like codfish, sole, sardines or anchovy, than in sweet water like bagre.
They are two principal types of fat saturated acids, the omega 3 type and omega 6 type, they both have important functions in the human organism, taking important part of the cell membrane and for being forerunners of different quimical messengers.
These fat saturated acids makes fall down the levels of some lipo proteins that are associated directly to the risk of having a cardio disease, maintaining and increasing those lipo proteins called commonly as "good cholesterol", which avoids also if those dangerous arteriosclerosis plaques appears.Important sources of omega 3 are mainly in marine fishes like salmon, tuna, kipper, sardines, or trout, generally called blue fishes. The focus of these omega 3 fats, is bigger in the body of fishes that lives in cold waters, because they need to use its fluids fats, with a big quantity of solidification.
