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Fat Content of Fish

Appears in
The Fundamental Techniques of Classic Cuisine
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Saltwater Fresh Water Degree of Fattiness
Sole, lemon sole, brill, turbot, whiting Trout, perch, pike, carp Lean (less than 5%)
Sardine, herring, hake, mackerel, hog-fish Medium (5% to 10% fat)
Salmon, tuna Eel Fatty (more than 10%)

There are two types of fish — roundfish and flatfish. Roundfish are generally served whole or cut into boneless sides called filets in French (fillet in English), vertical slices or steaks (darnes), or sections (tronçons). Flatfish are served in the same cuts, with the exception of vertical slices, which are impossible to cut because of the structure of the fish.

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