Blue fish: Blue fish which are also called oily fish are: anchovies, herring, sardines, mackerel, salmon, tuna. Their flesh contains 5% to 12% lipids mainly composed of omega 3, protectors of the heart and arteries.
Unlike white fish, to which they are generally opposed, this denomination has a direct relationship with the bluish color of the skin of these fish and not of their flesh as is the case for white fish.
The name "blue fish...
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