Differences between Red fish and White fish

There are two types of fish: Red fish (Akami) and White fish (Shiromi). There is a difference in taste. Why are the red and white flesh so different in color? The following is an introduction to the differences between red and white fish, including the nutrients they contain.

Characteristics and Nutrients of Red Fish

- Characteristics

Red fish are migratory fish, and many of them are always on the move. They do not stop swimming even when they are sleeping to avoid predation. Because they need endurance, they have a high percentage of slow-twitch muscles that contain hemoglobin and myoglobin, which carry oxygen.

-Unique types of Red Fish

Tuna, bonito, mackerel, horse mackerel, sardines, saury, etc.

Baked horse mackerel has white flesh, so it may look like white fish, but it is red fish. It is red before it is grilled.

-Nutrients in Red Fish

Hemoglobin and myoglobin are effective in preventing anemia because they contain a lot of iron. It also contains a lot of unsaturated fatty acids such as DHA and EPA, which have been reported to help reducing cholesterol levels in the blood and activate brain function and also making it effective in preventing aging. The meat is tender with a lot of fat, which has a rich and delicious flavor.

-Characteristics of White fish

White fish stay in one area and do not migrate. They do not move much except to escape from their enemies or to catch their prey, and many of them stay still on the shore or bottom.

-Types of White Fish

White fishes such as sea bream, flatfish, flounder, cod, blowfish, and sea bass.

Salmon is red, so you would think it is a red fish, but it is a pat of white fish. What makes its flesh red is a type of carotenoid called Astaxanthin.

-Nutrients of White Fish

White fish is characterized by its high protein and low-fat content. It also contains a lot of collagens. It is also easy to digest, making it suitable for dieters, children, and the elderly. The flesh is firm and has a light flavor. When served sashimi, it has a firm crunchy texture.