Fresh water fish are species that live in rivers, lakes, and streams rather than the sea — trout, bass, carp, pike, perch, catfish, and tilapia among the best known. They support important capture fisheries and, increasingly, aquaculture: carp dominates Asian fish farming, while trout and tilapia are farmed worldwide. Their flesh tends to be delicate and mild, though some species carry a “muddy” note from compounds in their environment that careful farming and purging can minimise. Food safety concerns include parasites and contaminants from polluted waterways, so sourcing from clean waters matters. Nutritionally they supply high-quality protein and, in the case of oily species like trout, valuable omega-3 fatty acids.