Nutrient content and energy, as well as the beneficial properties of fish, can vary. It depends on the species and habitat. The fat content can vary from 2% to 15% or more. The calorie content also changes. But no matter how fatty the fish is, meat in terms of saturation with fats is several times higher than it in these indicators, as well as in harm to human health. Therefore, marine and freshwater inhabitants are considered a dietary product with significant beneficial properties.
The benefits and harms of fish for the body, calorie content, vary depending on the technological, culinary processing applied to the product. Salting, drying, smoking significantly affect these indicators. Fried fish has the highest calorie content, which is harmful to the body and neutralizes most of the beneficial properties of the original product. Therefore, it is recommended to boil it and consume it without adding additional fats. This also applies to vegetable oils, an excessive amount of which can cause significant harm to the figure.