White or Blue Fish? The Differences and Which to Choose
Whitefish and blue fish are not the same. These are the characteristics of each and the differences between them.
Fish has been one of the foundations of humanity's food pyramid since the beginning. The hominids who developed their first years of life near the coast learned before anyone else to see the waters around them as a unique source of sustenance. They just had to wait patiently and strain their ears, ready to pounce on any creature that splashed about, on any movement in the waves of the sea.
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| Fish has been a source of sustenance since the dawn of humanity. |
Then, they would take up their rudimentary harpoons, pull out their primitive line, remove the fish from its crude hook, thread it on a stick, and place it right over a makeshift fire so it could brown, roast, and ultimately be suitable for consumption without causing food poisoning. Today, the consumption of fish, or even its inclusion in one's regular diet, depends on the person's proximity to a coastal area.
Generally, in these areas, fresh fish, as one might expect, is abundant and its price is much cheaper than in inland areas. If, on the other hand, we live far from the beach, fresh fish is usually much more expensive due to the transportation and logistics process it must undergo to reach the interior of a country. Given the high prices they often command in supermarkets, we often tend to consume frozen and poor-quality products. Therefore, it's important to know the differences between white fish and oily fish to avoid being fooled and choose the products that best suit our health needs.
The differences
Whitefish consists of monkfish, hake, turbot, and cod and is primarily characterized by its low-fat content, making it ideal for weight-loss diets. However, its flavor tends to be somewhat bland if not accompanied by a suitable garnish.
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| Salmon is one of the oily fish most highly rated by experts. |
On the other hand, oily fish includes anchovies, tuna, sardines, and salmon and is characterized by a higher caloric intake, which is offset by a significant dose of omega-3, which lowers blood pressure and promotes blood circulation. Its flavor is usually stronger and more distinctive than that of white fish.