‘Give someone a fish and you feed him for a day. Teach someone to fish and you feed him for a lifetime’
A couple of days ago I was thinking about how all animals are adapted to their surroundings; camels have long eyelashes to protect their eyes from the sand, arctic foxes are really fluffy and fat to stay warm.
When you cook meat no matter what quality the meat is there will always be fat on it, yet you compare this to fish which never seems to have visible fat. So this trail of thought led me to think about whether fish actually even have fat in their bodies.
After a few clicks on Google I had found my answer. In fact fish do have reserves of fat in their body but this fat is unsaturated and is called fish oil. Fat on cows and pigs and humans is saturated which causes it to solidify at room temperature.
For the most part fish have adapted because they are cold blooded and live in water of varying temperatures, which can range from 0 to 30 degrees. If their fat solidified st this temperature the fish would die, so they have evolved to have a high level of unsaturated fat that will stay a liquid even below the freezing point of water.