The fish diet influences the flavor of its meat, explains biologist

In sport fishing, several fish They stand out due to their popularity, which may be due to the fight they offer, their impressive size or their rarity.

In gastronomy, some species of fish also stand out. In this sense, the question arises: does the fish diet affect the taste of its meat when consumed?

According to information provided by the biologist and professor at UEMS (State University of Mato Grosso do South) José Sabino, the flavor of fish meat is, in fact, deeply related to the diet of these animals.

This applies both to fish considered “tastier” and to those considered “less tasty”. In Brazil, we can find a wide diversity of fish species, with approximately 5,000 variants of water sweet and 1,400 marine species.

However, among all these varieties, some stand out and are particularly popular both in the fish market and in restaurants. Some notable examples include the arapaima, peacock bass, traíra, valentine and grouper.

What fish eat influences the flavor of their meat

The explanation for the relationship between diet and the taste of fish meat lies in the chemical composition of the foods they consume.

Fish that feed on specific prey or that have a diet rich in certain nutrients can develop distinctive flavor characteristics.

For example, fish that feed on marine organisms, such as shrimp and molluscs, often have more delicate and flavorful flesh due to the influence of these foods on their diet.

As already mentioned, diet does play a fundamental role in determining the flavor of fish meat. This may explain why some species are so valued in cooking due to their exceptional flavor.

Finally, professor José Sabino also clarified that this observation is not limited only to animals carnivores.

He gave an example with the tambaqui, an Amazonian relative of the pacu, which has a diet rich in fruits, such as Brazil nuts and coconuts that fall into the water of flooded forests.

These fish are known for the delicate flavor of their meat, and in some cases, the fat close to the meat can even release the nuts' characteristic aroma.

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