White meat includes the following

Poultry is mostly white meat, for example: pigeon, duck, goose, grouse, turkey, pearl chicken, ostrich meat, etc.

Most fish are also white meat, for example: crucian carp, grass carp, bighead carp, silver carp, salmon, otoro, yellow croaker, grouper, scallop, tuna, cod, salmon, and so on.

Other white meats are: shellfish, shrimp and crab, clams and oysters.

Definition of white meat

White meat is a nutritional term that broadly refers to meats with delicate muscle fibers, lower fat content, and higher content of unsaturated fatty acids in the fat, which reduces the incidence of cardiovascular and cerebral vascular diseases, and mitigates the threat of cancer. The main factor that distinguishes red meat from white meat is whether the animal has more fast muscle fibers or slow muscle fibers in its muscle tissue. White meat food can provide rich protein, and low fat content, not easy to cause "three high".