review · Journal of Animal Physiology and Animal Nutrition
Fish is increasingly recognised for its nutritional value, containing vital macronutrients such as proteins, lipids, and ash, alongside micronutrients including vitamins and minerals that support essential metabolic functions. Proximate composition analysis measures moisture, protein, fat, and ash, which together account for 96 to 98 per cent of total fish body constituents and allow accurate determination of energy value. This review compiles data on the proximate composition of diverse fish species globally to identify high-protein, low-fat options with superior nutritional value. It examines the endogenous and exogenous factors driving compositional differences across species. Additionally, the work outlines chemical composition profiles that are relevant to domestic and foreign trade in fishery products, as well as the utilisation of fish in animal feed manufacturing.
Understanding the nutritional and proximate composition of fish helps consumers select species tailored to their personal health requirements. Identifying high-protein and low-fat profiles supports healthier dietary decisions and disease prevention. Furthermore, detailing these chemical characteristics aids the broader fisheries sector in maintaining quality standards for human consumption and agricultural feed formulation.
The insights support commercial fisheries, food processors, and animal feed manufacturers seeking to evaluate raw material quality for domestic and foreign trade. Food businesses can use species ranking data to market specialised nutritional products. As a review consolidating compositional data from global species, this work serves as early-stage informational guidance rather than an applied commercial technology.
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Today, there is a growing awareness about the importance of eating nutritious foods and fish is gaining momentum as a result of its unique nutritional benefits. Fish are considered as nutritionally valuable part of the human diet because of the presence of both macronutrients (proteins, lipids and ash) and micronutrients (vitamins and minerals). These nutrients are indispensable in human nutrition and have proven to be involved in several metabolic functions. The nutritional content can be used to rank different fish species based on their nutritional and functional benefits, allowing consumers to make better decisions according to their requirements. Proximate composition of fish includes determination of moisture, protein, fat and ash contents, which constitutes about 96%-98% of the total constituents of the fish body. The study of these components gives us a clear understanding in assessing the energy value of the fishes. In the present study, an attempt has been made to provide a concise review about the proximate composition of various fish species from different parts of the world in order to evaluate the high-protein, low-fat food with excellent nutritional values and to enlighten the different exogenous and endogenous factors that are actually responsible for their variation. The review also provides an insight into the characteristics of the chemical composition of various fish species, which are gaining importance for the sector involving fish and fishery products for domestic and foreign trade and for appreciating as animal feed all over the world.
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DOI: 10.1111/jpn.13711
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