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Fish consumption promotes a healthy and balanced diet, as it has a significant source of nutrients, depending on the species, age, time and place of capture. Low in calories and high in protein, it also provides water-soluble and liposoluble vitamins, as well as certain minerals such as iron, phosphorus and calcium. Those of fatty or blue meat are rich in Omega 3 polyunsaturated fatty acids, which are currently attributed with properties that reduce the risk factors of cardiovascular diseases.

Several culinary preparations based on fish and seafood are usually consumed raw, such as ceviche, sushi and other typical of Asian cuisine, where they are usually added a strong load of acids or spicy to “cook” them in these substances. We comment in this text on their qualities, the benefits they provide and the details that must be taken into account when fishing, buying or preparing fish.