About white fish
White fish is one of the healthiest foods in the world that we should regularly consume. Fish takes an important place in our diet, especially because of its healthy nutrition and its abundant value. We differentiate several types of fish, by their content and the amount of fat we share them on white and blue fish.
White fish is popular in our area, and the most famous species of white fish are seabream, john dory, hake, red mullet and grouper. This species of fish is known for its positive effects on human health because it is abundant in nutrients, rich in vitamin B, a vitamin that is especially important for proper functioning of the nervous system. It also has a high proportion of omega-3 unsaturated fatty acids that are important for the health of the bloodstream, reduce cholesterol, and help relieve unwanted pounds. Because of the proportion of omega-3 unsaturated fatty acids, it is worth mentioning bass, which is also highlighted by the proportion of selenium. Grouper is highlighted by the proportion of protein and unsaturated fats, gilthead seabream with vitamin B3 and potassium content, and hake has one of the lowest caloric values among white fish. Of important minerals, white fish are especially abundant with potassium, magnesium and phosphorus. It also has a lower proportion of unsaturated fatty acids, and as the toxins present in fish are mostly fat-soluble fish, it also contains less toxins. Fish accumulate toxins during life, so long life fishes and fish that feed on other fish (tuna, shark) contain more toxins. Since it is easy to digest, white fish is less burdened by digestive tract. The white fish has a mild taste, very gentle texture and, unlike blue fish, is much lighter for digestion. You should consume white fish twice or at least once a week, and make sure that the fish is as fresh as you shop.