Longli fish and Basha fish are both high-protein fish, and there are certain differences in nutritional composition, the most obvious difference is the nutritional composition of fat, as follows:

fat

The fat content of Longli fish and Basha fish is very different. Longli fish has little subcutaneous fat, while Basha fish has a thick fat layer. The difference of fat content can be clearly distinguished from the appearance.

Moreover, the fat of Basha fish is mainly saturated fatty acids, while Longli fish belongs to marine fish and mainly contains unsaturated fatty acids. From the quality of fat, saturated fatty acids are easy to condense at low temperature, which is not good for human body, and unsaturated fatty acids are healthier for human body.

In terms of quality, Longli fish is better than Basha fish, mainly because it has more fat. Longlife is a high-quality marine fish, and most of its fat belongs to unsaturated fatty acids, which has the effect of anti-atherosclerosis, and is conducive to preventing cardiovascular and cerebrovascular diseases and enhancing memory.

Basha fish, which is rich in saturated fatty acids, can easily lead to an increase in blood cholesterol after human consumption, thus increasing the risk of cardiovascular and cerebrovascular diseases. Therefore, from a health perspective, Longli fish is better than Basha fish.

In terms of taste, Longli fish will taste better than Basha fish, because Longli fish belongs to marine fish and tastes more delicious, while freshwater fish such as Basha fish will have the taste of river mud.