Fish is highly valued in world cuisine for its nutritional qualities and versatility in cooking. It is an excellent source of high quality protein and omega-3 fatty acids, essential for cardiovascular and brain health. It also contains minerals such as iodine and selenium, and is rich in B vitamins and vitamin D, vital for energy metabolism and bone health.
The flavours of fish are diverse. Salmon has a fatty and tasty flesh, while cod offers a mild flavour and firm texture. Tuna, especially raw, has a buttery texture and delicate flavour. Its versatility allows for multiple cooking methods: baked, grilled, fried, steamed or raw, each bringing out different aspects of its flavour and texture.
Fish is central to many traditional cuisines, such as Mediterranean and Japanese, and can be a sustainable choice if responsible species are chosen. Incorporating fish into the diet improves health and offers a rich variety of culinary experiences.