Overview

Fish are rich sources of high-quality protein and contain relatively low levels of cholesterol; therefore, they are often recommended for regular consumption. The major constituents of fish include moisture, protein, fat, minerals, and certain vitamins. Carbohydrate content in fish is generally negligible, while moisture content typically ranges from 60-80%. Protein content averages around 15-16%, and fat content varies widely, generally ranging from 2-13%, depending on the species. The nutritional composition of fish is influenced by several factors, including species, size, age, and seasonal variations. Since ancient times, fish has been recognized as an excellent source of animal protein in the human diet. Owing to its high-quality protein and low saturated fat content, fish is widely consumed across the world. It is also a rich source of omega-3 polyunsaturated fatty acids, which are known to reduce the risk of cardiovascular diseases in adults and play a crucial role in neural development in infants and young children, thereby supporting overall health. In recent years, the lipid fraction of fish has gained significant nutritional importance due to its high content of polyunsaturated fatty acids. Fish are also considered a valuable source of essential minerals and vitamins. The total mineral content of raw fish flesh generally ranges from 0.6-1.5% of wet weight. Important minerals such as sodium, potassium, magnesium, calcium, iron, phosphorus, and iodine are present in fish and contribute significantly to human nutrition. The contents of sodium, potassium, calcium, magnesium, and phosphorus are approximately 1 mg per 100 g, while iron, zinc, and iodine are usually present in amounts less than 1 mg per 100 g. Different cooking methods can significantly affect the nutrient composition as well as the flavor profile of fish. Several studies have reported the effects of various cooking techniques on the macro- and micronutrient content of different fish species.

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