Consumption of fish is considered to be healthy when compared to the flesh of other animals because fish contains polyunsaturated fatty acids.

Polyunsaturated fatty acids, such as omega-3 fatty acids, are essential fats that our bodies cannot produce on their own. They play a crucial role in maintaining our overall health, particularly in supporting heart health, brain function, and reducing the risk of chronic diseases.

Fish, especially fatty fish like salmon, mackerel, and sardines, are rich sources of omega-3 fatty acids. These fatty acids have been shown to have numerous health benefits, including reducing the risk of heart disease, improving cognitive function, and reducing inflammation in the body.

In contrast, the flesh of other animals, such as red meat, poultry, and pork, tends to contain higher levels of saturated fatty acids. High intake of saturated fats has been associated with an increased risk of cardiovascular diseases.

While fish is also a good source of essential vitamins and minerals, it is primarily valued for its polyunsaturated fatty acid content, which sets it apart from other animal-based sources of protein.