Fish is the main edible part of the fish body, accounting for 55%-70%, compared with animal meat, fish muscle fiber is short, containing more water, less fat, less connective tissue, so the fish meat is delicate, easy to digest and absorb, the average digestibility of up to 97%. Fish muscle has red muscle and white muscle points, red muscle fibers narrow, containing liver sugar and fat, strong taste; White muscle has wide muscle fibers, no fat, and is mostly light in taste.

1. Fish protein contains various amino acids needed by the human body, especially leucine, lysine content is more. But it lacks glycine, which the body can synthesize on its own.

2. Fish body fat is mostly neutral, low melting point, easy to digest. Because fish fat is mostly unsaturated fatty acids, it is extremely unstable, so it is easy to interact with oxygen in the air to generate oxides and even further decompose into low aldehydes, ketones and fatty acids to make it rancidity.

3. Fish contain all kinds of inorganic salts necessary for the human body. Iodine is particularly prominent, 10-50 times higher than animal meat, with higher concentrations in Marine fish. Fish is also high in calcium.

4. Fish does not contain many vitamins, but the fat in fish liver is rich in vitamins A and D, far more than livestock and poultry meat.

5. The main components of fish skin are collagen and mucin, which have good palatability. At present, the international grass fish skin, eel skin products in short supply.