Check out these retro videos from Encyclopedia Britannica’s archives. In Belt fish, Britannica has all the answers to your burning questions. WTFact Britannica shares some of the most bizarre facts we can find.
In these videos, Britannica explains a variety of topics and answers frequently asked questions. While every effort has been made to follow citation style rules, there may be some discrepancies. Please refer to the appropriate style manual or other sources if you have any questions. Our editors will review what you’ve submitted and determine whether to revise the article. Join Britannica’s Publishing Partner Program and our community of experts to gain a global audience for your work! Workers processing fish on a conveyor belt. 50 percent of the total body mass of these animals.
The unique structure and thin connective tissue sheaths of fish muscle give the meat its characteristic soft, flaky texture. The skeletal muscles of fish are composed mostly of white, fast-twitch fibres. Nutrient composition The composition of fish may vary considerably—especially in their fat content—during certain growth periods and annual spawning or migration periods. Proteins Fish are an excellent source of high-quality protein. Mollusks are generally lower in protein compared with finfish and crustaceans because of their high water content.
Check out these retro videos from Encyclopedia Britannica’s archives. In Demystified, Britannica has all the answers to your burning questions. WTFact Britannica shares some of the most bizarre facts we can find. In these videos, Britannica explains a variety of topics and answers frequently asked questions. While every effort has been made to follow citation style rules, there may be some discrepancies.