I have been looking up the fat content of fish and seafood to see what has a good fat to protein ratio. It looks like Chilean Sea Bass is top of the heap, followed by salmon, yellow-fin tuna, and mackerel. Rainbow trout also has a respectable fat ratio. Shellfish are mostly protein, so cook them with lots of butter!
Fat in fish
OldDoug
(Doug)
#3
To generalize, I think that cold-water fish have a higher fat content than those from warm waters. The fattier fish usually have a stronger taste, too, versus the more mild warm-water types.
JustPeachy
(Sophie)
#4
Oh good! 'Cos it’s “Fish Friday” and I’m thawing out some Scottish Salmon. It’s pretty darn fatty but I think part of that is because it’s farm raised.
Capnbob
(Rob)
#5
If one adds the wrinkle of cost per lb etc. Mackerel can be super macro and cost efficient and is available smoked and long lasting (and super tasty). It seems a lot cheaper in Britain than the US, not sure about the rest of the world. I guess cost efficiency will depend on where you are and what is cheap locally.