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In general, red meats (beef, pork and lamb) have more saturated (bad) fat than chicken, fish and vegetable proteins such as beans. Saturated and trans fats can raise your blood cholesterol and make heart disease worse.
The unsaturated fats in fish, such as salmon, actually have health benefits. Omega-3 fatty acids, found in fish and some plant sources, as part of a heart-healthy diet, can help reduce the risk of heart failure, coronary heart disease, cardiac arrest and the most common type of stroke (ischemic).
There are many types of beans – pinto, kidney, garbanzo, soybeans, etc. – and they’re all good for you. Put lentils, split peas and black-eyed peas on the list, too! You can prepare them without saturated and trans fats for a healthy meal.
Fish muscles are short, typically less than one inch, and are arranged in sheets called myotomes. These myotomes are separated from each other by collagenous sheaths of connective tissue called myocommata. This arrangement causes fish flesh to flake.
Moreover, fish muscle has much lower amounts of collagen than the muscles of land animals. Collagen is a major component of skeletal muscle, making up much of the connective tissue between and around muscle fibers. The amount of collagen in meat determines, in large part, its texture.
land animals average about 15% collagen, fish only averages around 3%. This collagen breaks down more easily and turns to a gelatin-like substance, making for a much softer texture when eaten.
These factors make fish meat is easy to digest in comparison to land animal meat
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