Akami-zakana and Shiromi-zakana (赤身魚と白身魚 - Fish with Red Flesh and Fish with White Flesh)

In Japan, fish is often classified into two categories; akami-zakana (赤身魚 - fish having red flesh) and shiromi-zakana (白身魚 - fish having white flesh).
(Strictly speaking, the classification is based on the amount of hemoglobin or myoglobin contained in the flesh.)

Akami-zakana, such as scads, mackerels, sauries and tunas, have a deep taste, contain a lot of fat, and are rich in iron.

On the other hand, shiromi-zakana, such as porgies, flatfishes, pufferfish and salmons, are balnd in taste, low in fat and rich in protein.

Salmons are often misunderstood as akami-zakana because of the reddish color of the flesh, but it's because they eat plankton called krill containing red pigment.

Incidentally, fishes having blue back, such as scads and mackerels, are also called "ao-zakana" (青魚 - blue fish).

赤身魚と白身魚

日本では、魚はよく赤身魚と白身魚に分類されます。
（厳密には、身に含まれるヘモグロビンかミオグロビンの量で分類されます。）

赤身魚は身が赤い魚のことで、味が濃く、脂質や鉄分を多く含みます。

例えば、アジやサバ、サンマ、カツオなどです。

一方、白身魚は身が白い魚のことで、味は淡白ですが、低脂質高タンパクであり、消化にも良いです。

例えば、タイやヒラメ、フグ、サケなどです。

サケの身は赤みがかっているため赤身魚と勘違いされることもありますが、これは赤い色素を含むプランクトン「オキアミ」を餌としているためです。

ちなみに、サバやサンマなど、背の部分が青い魚のことを「青魚」と言います。

• Akami-zakana and Shiromi-zakana (赤身魚と白身魚 - Fish with Red Flesh and Fish with White Flesh)
• This sentence is perfect! No correction needed!

• In Japan, fish is often classified into two categories; akami-zakana (赤身魚 - fish having red flesh) and shiromi-zakana (白身魚 - fish having white flesh).
• In Japan, fish is are often classified into two categories: akami-zakana (赤身魚 - fish having red flesh) and shiromi-zakana (白身魚 - fish having white flesh).

• (Strictly speaking, the classification is based on the amount of hemoglobin or myoglobin contained in the flesh.)
• This sentence is perfect! No correction needed!

• Akami-zakana, such as scads, mackerels, sauries and tunas, have a deep taste, contain a lot of fat, and are rich in iron.
• Akami-zakana, such as scads, mackerels, sauries and tunas, have a deep rich taste, contain a lot of fat, and are rich in iron.

• On the other hand, shiromi-zakana, such as porgies, flatfishes, pufferfish and salmons, are balnd in taste, low in fat and rich in protein.
• On the other hand, shiromi-zakana, such as porgies, flatfishes, pufferfish and salmons, are bland in taste, low in fat and rich in protein.

  When talking about the fish, the plural of "salmon" is "salmon."
  "Salmons" is plural of the color "salmon," a pink-ish color.

• Salmons are often misunderstood as akami-zakana because of the reddish color of the flesh, but it's because they eat plankton called krill containing red pigment.
• Salmons are often misunderstood as mistaken for akami-zakana because of the reddish color of the flesh, but it's because they eat plankton called krill containing red pigment.

• Incidentally, fishes having blue back, such as scads and mackerels, are also called "ao-zakana" (青魚 - blue fish).
• Incidentally, fishes having a blue back, such as scads and mackerels, are also called "ao-zakana" (青魚 - blue fish).

  Fish and fishes are both usable, but you need to be consistent with which you use.