Most of seafood is a proven low fat food. Present day dietary requirements indicate that it is best to reduce total fat consumption and should also limit the intake of certain fats. According to the specifications we are supposed to reduce our fat intake to less than thirty percent of the calories that we consume on a daily basis. Most species of fishes and shellfish have less than 2.5 percent total fat and less than twenty percent of the total number of calories that come from fat.

Most of the fishes have shown to have less than ten percent total fat, and even really fatty fish like the Atlantic mackerel and King Salmon have about fifteen percent fat. Lean fishes have shown to have less fat than a lot of other types of protein foods, and fattier fishes have those similar to lean meats.

Fat content in the fishes can be determined generally by looking at the color of the flesh. Light or white colored flesh as seen in flounders and cods indicates low fat percentage in fish. Much darker flesh as seen in Mackerel and salmon indicate higher fat percentages. Time of the year also decides the amount of fat present in the flesh of the fish. Other factors that decide the fat percentage of the fish includes the type and amount of food that the fish is taking and also if other metabolic processes such as spawning or reproduction are in progress. Choosing a low fat fish considering all the factors and including it in regular meals can stand in as a great substitute for fatty foods, be an excellent source of proteins still and help in weight reduction.