Fish is categorized into red and white varieties, easily distinguishable by their flesh color. White fish like cod and haddock have firm, mild-tasting flesh, while red fish such as salmon and tuna boast a richer flavor and tenderness due to higher fat content. Factors influencing the red hue include diet and activity level, with myoglobin in muscular tissue contributing to a deeper shade. The FDA recommends two to three servings of fish weekly, highlighting red fish as a healthy choice rich in omega-3s and low in mercury.
White fish, such as cod, sea bass, and haddock, tend to have firm flesh with a mild flavor, distinguishing them from fattier red fish.
Diet significantly influences the color of fish; for example, salmon fed on shrimp will exhibit a reddish-pink hue due to carotenoid pigments.
Fish with long migratory routes require higher levels of myoglobin for oxygen transport, resulting in deeper shading in their flesh.
According to the FDA, we should be consuming two to three servings of fish weekly, which includes many varieties of nutritious red fish.
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