Depending on the species, fish provides different amounts of protein, often in the range of around 18 to 22 g per 100 g. A rough distinction is made between lean fish such as cod or pollock and fattier fish such as salmon or mackerel, which also contains omega-3 fatty acids. The method of preparation hardly affects the nutritional value either: whether steamed, fried or cooked, the protein content stays largely the same.
The protein in fish has a complete amino acid profile and is regarded as easily digestible. Because fish naturally contains little connective tissue, it is perceived as particularly tender and quick to cook compared with some types of meat. In practice, fish suits meals with a high protein content and a manageable calorie count, especially the lean species. For a balanced diet, it is often recommended to include both lean and fattier fish regularly.
A comparison with other animal protein sources can be found in the entries Poultry and Eggs. An overview of high-protein foods in general is offered by the page High-protein foods.
