Fat Content

Fish with less than 3 percent fat are considered lean and their flesh is almost white in color and mild tasting. Oils are concentrated in the liver of these fish. Cod, sole, and halibut are considered lean fish and their rich livers are considered a delicacy by many. Fatty fish, in contrast, contain 12 to 30 percent fat and distribute their body’s oils throughout the flesh. The flesh is therefore darker in color, with a firm texture and stronger flavor. Salmon, mackerel, and eel are considered fatty fish. However, many fish will fall between these two categories, which explains the variety in flavors and textures experienced when preparing and cooking fish.