Fish

Fish is a term that refers to aquatic animals, primarily those that inhabit fresh or salt water, and that are commonly used in cooking. It is an essential source of high-quality protein, low in saturated fats and rich in omega-3 fatty acids, which benefit cardiovascular health and brain development.

The use of fish in gastronomy is very diverse and traditional in many cultures around the world, especially in coastal regions. Depending on the type of fish, its flavor, texture, and cooking methods can vary considerably, allowing for its inclusion in dishes ranging from ceviches and stews to grilled dishes and soups.

The term fish also has different names in some Hispanic American countries: in Mexico and Central America it is commonly called pescado, in Argentina and Uruguay pez is also used to refer to fish in general, although for consumption the word *pescado* is used. In other places, such as Colombia and Venezuela, the term pescado is used for the prepared meat, while pez refers to the live animal. In Chile, it is usually simply called pescado.

Whether fresh or frozen, fish are versatile and nutritious ingredients, ideal for a balanced diet and the foundation of many traditional and modern recipes.