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The fish is a variable temperature and animal lives in the aquatic environment. Its flesh is almost white, with little ribs. The cellular structure of the fish is tender.
is divided into three distinct parts: head, body and tail. In the head are the gills where they pick through the oxygen dissolved in water. Your body may be different depending on the kind of fish, plus it contains all the vital organs.
The tail is the tail fin that serves for movement in the water.

The structure of fish:

The fish muscle fibers are short and thick. The structural proteins actin and myosin, is in a larger proportion than in beef.
The low amount of connective tissue in fish helps the muscle appear flakes and smooth.
In the lateral region of the fish, are highly pigmented red muscles, called muscle cells. The red muscle acts as a store of fat, glycogen and others. Thus fatty fish has a greater amount of red muscle.
The low-fat fish or white has a small amount of red muscle.

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Fish Classification Fish Hake

Some types of fish, click on the image to enlarge

According to its origin:

• Freshwater Fish: come from river water, rivers, streams and lakes, whose waters are richer in magnesium, phosphorus and potassium they can be: carp, trout, eel, salmon, pike, sturgeon.

• saltwater fish: the fish of the sea, have a more pronounced flavor and firmer flesh with higher content of sodium, iodine and chlorine such include: cod, hake, sea bass, halibut, dogfish, whiting, etc. .

by their shape: round fish

• : your body is round.
  

• Freshwater Fish: trout, salmon, carp, sturgeon.

• saltwater fish: cod, hake, conger eel, sea bass, swordfish, tuna. Fish

• Plans: are fish where the babies develop normally, eventually put aside and take on the flattened form, examples: sole, turbot.

According to its fat content

• or white lean fish: Those fat content is between 0.1-1% total composition, are easy to digest because the fat content is in the activity of the abdomen. Examples: Cod, Hake, Sole.

Fat Fish
• intermediate: intermediate between whites digestibility and fatty fat content ranges between 1-10%. Examples: Swordfish, salmon, sea trout and river.

• Fatty Fish or Blue: the reserve of fat is interspersed in the flesh have a fat content of 5 to 25%. Example: herring, tuna, black hake, sardine.