It is fish-meat.
And that’s about it.
But fish meat is not what most people think of when they hear the word fish.
What you are actually eating is a meat-like substance called fish liver.
It’s a gelatinous mass that is a bit like chicken liver, but is much more concentrated in size.
It can have up to 50% fat.
The most popular type of fish liver, called krill, is about 2 to 4% fat, which is the same as that found in chicken.
It is not uncommon for fish liver to be found in the food supply.
That means it is usually found in fish products sold as “salmon, shrimp, sardines, mackerel, etc.,” says Dr. Paul F. Whelan, a marine biologist at the University of Hawaii.
“This is a really interesting and promising area of research,” he says.
“We have no idea how much is out there in the environment, or even if there is any.”
What’s fish meat?
For most of the human history, fish was a common foodstuff.
But in recent years, scientists have discovered that fish is actually a source of more than just meat.
In fact, it’s possible that the fish is a key ingredient in some of the most popular foods out there, such as kiwi soup and sushi, according to the National Institute of Food and Agriculture.
Wearing a fish-skin mask can help reduce the amount of mercury in seafood.
Fish is also the main ingredient in several types of fish products, including salmon, tuna, sashimi, macaroni, and scallops.
There are also many types of shellfish and crustaceans.
In the United States, about 90% of the fish eaten is caught in the Great Lakes region, according the U.S. Department of Agriculture.
There is also a lot of fish meat being produced in Asia, particularly in China and Japan.
Warming temperatures are bringing fish production to new heights.
In addition to the fish, other seafood products that can be found are oysters, crab, scallop, swordfish, clams, shrimp and mussels, among others.
What’s a fish liver?
A typical “fish liver” consists of liver, fat, and fat-free water.
Most types of liver contain as much as 80% fat and 20% protein.
The liver’s shape, color and texture can vary.
The fatty acid composition varies from liver to liver.
The length of the muscle fibers can be a major determinant of how long the fish has been caught.
If the fish remains soft and pliable, the liver is likely a flounder.
If not, the animal will sink to the bottom of the ocean.
What about the sea?
There are more than 300 species of fish, including the famous Hawaiian monk seal, sea lion, sea cucumber, and sea urchin.
But there is only one species of sea ursine, or sea bass, which has the largest, densest muscle mass in the animal kingdom, according it’s Scientific American website.
The sea bass has a thick, hard skin that is easily broken apart by sharp objects.
The skin contains a variety of cells that help to fight infection and prevent cell death.
There’s also a thick layer of mucus that helps to hold the sea bass in place.
Scientists have even found evidence that the sea urine is a good conductor of electricity, the Daily Mail reported.
Fish products that contain fish liver can be purchased in grocery stores, seafood restaurants, and fish-related websites.
The fish liver may also be available as an ingredient in cooking products, such the marinade used in sushi and other sushi dishes.
The amount of fish protein is the main factor determining the amount you will be eating.
A high-protein fish will likely contain more fat than a low-protein one, says Dr