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Fish do have body fat reserves, but the fat is unsaturated and is called fish oil. Fat from domestic livestock such as cattle and pigs is saturated, which causes it to solidify at room temperature. Fish are cold-blooded for the most part and live in water as cold as 32 degrees F (0 degrees C); if their fat solidified at this temperature it could kill them, so they have evolved to have a high level of unsaturated fat in their bodies that will stay a liquid even below the freezing point of water.

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14y ago

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