Main points of difference between this flesh and ordinary meat are:
1. Fish is less stimulating and nourishing than meat, as it contains more water and less protein than an equal quantity of lean meat.
2. Oysters, and the class called white-fish, are more easily digested than meat, hence they should be chosen for invalids or those having weak digestions.
Kinds of fish:
1. White-fish.—The fat is stored mostly in the liver, making the flesh easy to digest. Examples: cod, halibut, haddock, white-fish.
2. Oily fish.—The fat is distributed throughout the flesh, making it more difficult to digest. Examples: salmon, herring, mackerel.
3. Shell-fish.—Because of their close fibres, these are difficult to digest, with the exception of oysters. Examples: clams, scallops, and oysters.
4. Crustaceous.—The flesh is tough and hard to digest. Examples: lobsters, crabs.
Selection of fish:
Fresh fish may be recognized by the following: