Is there a distinction between fish and meat? Is fish classified differently from other meats or is it not considered to be meat? The discussion is still going on today. Many people hold the opinion and assert that fish is not considered to be a type of meat like beef or hog. However, fish are undoubtedly animals, and their fillets include animal proteins, which are essentially the same as those in other meats. So, if there is a difference between the two, what is it?

Both include moisture and proteins. However, the phrase "meat" is used to refer to all animal flesh in general and even refers to an animal's skeletal muscles, related lipids, and other tissues.

The impact it may have on your health is among the main advantages of replacing meat with fish. To begin with, fish and seafood are naturally low in saturated fats. One of the main sources of saturated fats in many of our diets is meat, which has been associated with cardiovascular disease and several types of cancer. It is advised that we consume heart-healthy unsaturated fats, such as those in fish, avocados, nuts, and vegetable oils. These beneficial fats maintain the integrity of our neurological systems and help us absorb crucial vitamins and minerals.

The greater intake of omega fatty acids that come from eating fish instead of beef is another excellent health advantage. These fatty acids can benefit the body in a variety of ways, including strengthening the immune system, reducing joint inflammation, enhancing cognitive performance, and preventing depression.

High-quality protein, fats, vitamins, and minerals abound in fish flesh.

Approximately 15%–20% more protein is found in fish than in red meat. A high-quality protein with a 90% absorption rate is fish protein.

Most of the fatty acids in fish fat are unsaturated. The body needs unsaturated fatty acids, which it cannot produce on its own and must instead get from the diet, as they are necessary fatty acids.

Unsaturated fatty acids have several positive effects on the cardiovascular and cerebral vascular systems, including the promotion of fat and cholesterol metabolism, the prevention of lipid precipitation, and arteriosclerosis.

Fish also includes trace amounts of vitamins A, D, E, B1, and B2, as well as minerals including calcium, salt, potassium, magnesium, zinc, and selenium.

Fish does not have heme iron, unlike red meat. Heme iron, which is readily absorbed by the body, is abundant in red meat.

Additionally, fish has lower levels of niacin, zinc, selenium, iodine, calcium, salt, potassium, and other nutrients than red meat.

AA I Floricel N. Denopol, RND

References:

MEAT AND FISH COMPARISON

https://wholey.com/meat-and-fish-comparison/

Is swapping meat for fish a dangerous alternative?

https://wp.nyu.edu/dispatch/2018/04/23/is-swapping-meat-for-fish-a-dangerous-alternative/

Fish as an alternative protein – A consumer-oriented perspective on its role in a transition towards more healthy and sustainable diets

https://www.sciencedirect.com/science/article/pii/S0195666319315028