According to the quantity of fat it contains, fish may be divided into two classes, Dry, or lean fish, and Oily fish.
Cod, haddock, smelt, flounder, perch, bass, brook trout, and pike are dry, or lean fish. Salmon, shad, mackerel,
herring, eel, halibut, lake trout, and white fish are oily fish. This latter group contains from 5 to 10 per cent of fat.
Fish may also be divided into two classes, according to the water in which they live, fish from the sea being termed
'salt-water fish', and those from rivers and lakes are 'fresh-water fish'.
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