Can the fat on fish be eaten?

Generally speaking, whether the fat on fish is edible depends on the type of fish, the source of the fat, and individual health conditions. If you have specific health concerns, it is advisable to seek medical advice promptly and follow professional guidance. The detailed analysis is as follows:

The natural fat near the belly of fish—such as the fatty layers naturally present in deep-sea fish like salmon and mackerel—is completely safe to eat. This fat is rich in unsaturated fatty acids, has a rich and smooth flavor without being greasy, and provides valuable nutrients. Retaining this fat during steaming or grilling not only enhances the taste of the fish but also does not burden the body.

However, deteriorated fat adhering to the fish's surface, or cloudy oil absorbed after repeated frying, should not be consumed. Such fats may contain oxidized substances, often tasting greasy and fishy. Eating them not only diminishes appetite but also adds unnecessary strain to the body. Especially when handling less-fresh fish, any sticky or discolored surface fat should be scraped off promptly.

When preparing fish, carefully assess the condition of the fat: preserve fresh, natural fat, but thoroughly remove any spoiled or fried oil residue. During cooking, prefer healthier methods such as steaming or boiling, minimizing the addition of extra fats. After eating fish, pairing with vegetables can help balance the diet and promote more efficient nutrient absorption.