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fish as food
Sign in to saveAlso known as edible fish, fish meat, fish flesh
fish species used as food by humans
Fish are aquatic animals that humans catch or farm and eat as a source of food and nutrition. Fish matter as food because they provide protein and other nutrients to billions of people worldwide and represent a significant part of global food systems.
AI-generated from the Wikipedia summary — may contain errors.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 6,634 products
- Energy
- 148 kcal
- Fat
- 6.3 g
- — of which saturates
- 1.3 g
- Carbohydrates
- 2.6 g
- — of which sugars
- 0.7 g
- Fibre
- 0.3 g
- Protein
- 20.1 g
- Salt
- 9.23 g
via Open Food Facts · ODbL
Wikidata facts
- Instance of
- food group
- Image
- Ensenada fish market 2.jpg
Show 7 more facts
- different from
- aquarium fish feed
- Commons category
- Fish-based food
- Commons gallery
- Fish (food)
- topic's main category
- Category:Edible fish
- natural product of taxon
- fish
- on focus list of Wikimedia project
- Wikipedia:Vital articles/Level/4
- described by source
- New International Encyclopedia
Sources (2)
via Wikidata · CC0
~21 min read
Encyclopedic overview
Channa striata stuffed with Thai herbs Fish for sale in baskets at the Dubai Fish Market Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Their meat has been an important dietary source of protein and other nutrients in the human diet.
The English language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; but, more expansively, seafood covers both fish and other marine life used as food.
Excerpted from Wikipedia’s “fish as food” article, available under the CC BY-SA 4.0 licence.