fish, fatty or fish, oily Anchovies, herring, mackerel, pilchard, salmon, sardine, trout, tuna, whitebait, containing about 15% fat (varying from 5 to 20% through the year) and containing 10–40 μg vitamin D per 100 g, as distinct from white fish, which contain 1–2% fat and only a trace of vitamin D. See also herring.
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