Anchovies (they are usually classified as oily fish) have the palm oil, which is one of the few vegetable based saturated fats. Another is coconut oil. Haddock, like most white fish, is pretty low in fat. While it does contain omega-3 fat, it has nowhere as much as oily fish like anchovies.
Omega-3s are the creme-de-la – creme of good fats. They can help prevent heart disease and strokes, are important for eye health, the brain and the nervous system. Studies suggest they can help beat depression. And, you’ve guessed it, we don’t eat enough. While some plants contain omega-3s, oily fish like trout, pilchards, salmon, mackerel and sardines are by far the best source. The FSA recommends eating at least two fish portions a week, including one of oily fish.