Fish meat by carenama

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· @carenama ·
$0.37
Fish meat
Fish meat generally contains 15-20 percent protein, and contains all the amino acids that the body cannot synthesize, and has a very rich profile in methionine and lysine.
![](https://s3.ap-northeast-2.amazonaws.com/dclick/image/carenama/1562272360019)
[image](https://s3.ap-northeast-2.amazonaws.com/dclick/image/carenama/1562272360019)

Fish are examined in 4 groups according to fat content. Fat-free fish such as whiting with a content of less than 2 percent. Tongue, flounder and rock fish, which contain 2-4 percent fat, are low-fat fish and natural salmon, which contains 4-8 percent fat, are called medium-fat fish.

High fat fish oil ratio varies between 8-20 percent, but sardine, mackerel, culture salmon are the best examples. Fish is the only valuable source of EPA and DDHA, long-chain fatty acids.
![](https://s3.ap-northeast-2.amazonaws.com/dclick/image/carenama/1562272354192)
[image](https://s3.ap-northeast-2.amazonaws.com/dclick/image/carenama/1562272354192)

Eye, brain, nervous system is also necessarily the fatty acids that our body needs for human consumption of fish is among the indispensable nutrients.

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vote details (1791)
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