There is often a discernible correlation between fat content and richness of flavor. Cooler-water fishes tend to have a higher fat content because, among other factors, their eco-environment contains a greater abundance of plankton at the bottom of the food chain.
Moreover, because Temperate Zone waters are colder and more turbulent than tropical ones, plankton and minerals particles are more likely to remain suspended in the water, creating a richer food source for non-bottom-dwelling fishes (Note that tropical waters are clearer than temperate zone waters simply because they have less suspended matter).
A good illustration of the gastronomic effect of water temperature is the comparison between the flavorful fishes hooked or netted in Georges Bank off the New England coast and the species caught in the Caribbean Sea. With rare exception, semitropical - especially tropical - fishes are relatively bland. Shellfish from those sub-drenched shores, however, are usually gustatory delights.
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