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Table 1 Total fat, n -3 and n -6 PUFA contents of different fish species

From: Survey of n- 3 and n-6 polyunsaturated fatty acids in fish and fish products

  Total fat ∑ EPA & DHA n-3 PUFA n-6 PUFA
Fish species [wt %] [% of FAME] [wt %] [% of FAME] [wt %] [% of FAME] [wt %]
(alphabetical order) Mean ± SD Mean ± SD Mean ± SD Mean ± SD Mean ± SD Mean ± SD Mean ± SD
Alaska pollock1 (n=17) 3.71 ± 3.71 22.8 ± 19.0 0.22 ± 0.10 25.0 ± 19.4 0.29 ± 0.10 28.6 ± 21.6 1.64 ± 1.96
Anchovies2 (n=1) 6.21 11.1 0.66 15.8 0.93 39.2 2.31
Black halibut, smoked (n=1) 20.4 9.39 1.82 13.0 2.52 2.06 0.40
Butterfish, smoked (n=1) 23.7 3.61 0.81 5.46 1.23 3.33 0.75
Catfish, canned fish (n=1) 2.29 0.86 0.02 4.62 0.10 15.8 0.34
Cod fillet (n=3) 0.56 ± 0.14 48.8 ± 3.44 0.26 ± 0.08 51.2 ± 3.69 0.28 ± 0.08 4.34 ± 2.21 0.02 ± 0.02
Cod liver (n=1) 40.4 18.1 6.94 22.0 8.45 2.51 0.96
Cod, smoked (n=1) 3.39 14.6 0.47 16.5 0.53 3.37 0.11
Eel, smoked (n=1) 34.9 5.01 1.66 6.78 2.25 3.39 1.12
Fried calamari3 (n=2) 9.45 ± 1.83 2.32 ± 0.58 0.20 ± 0.01 5.57 ± 3.77 0.53 ± 0.44 39.4 ± 30.5 3.27 ± 2.05
Herring (n=9) 12.7 ± 3.09 12.0 ± 2.10 1.45 ± 0.42 16.1 ± 2.69 1.95 ± 0.60 2.58 ± 0.41 0.31 ± 0.10
Iridescent shark (n=10) 1.54 ± 0.49 1.66 ± 0.45 0.02 ± 0.01 2.96 ± 0.61 0.04 ± 0.02 12.2 ± 2.16 0.18 ± 0.06
Louisiana-crayfish (n=1) 0.85 14.2 0.11 22.8 0.19 18.0 0.15
Mackerel (n=3) 20.6 ± 7.57 15.8 ± 0.99 3.08 ± 1.08 23.8 ± 1.48 4.64 ± 1.65 2.94 ± 0.25 0.59 ± 0.26
Monkfish (n=1) 0.39 33.7 0.12 36.0 0.13 8.25 0.03
New Zealand hake (n=1) 1.55 16.4 0.24 19.9 0.29 3.01 0.04
Plaice (n=1) 1.64 24.6 0.38 33.9 0.53 3.55 0.06
Pollock (n=10) 0.99 ± 0.37 44.3 ± 5.63 0.41 ± 0.15 46.8 ± 5.65 0.43 ± 0.15 4.27 ± 2.37 0.04 ± 0.02
Prawn (n=4) 0.53 ± 0.19 20.0 ± 1.80 0.10 ± 0.04 22.6 ± 1.19 0.11 ± 0.04 17.1 ± 4.10 0.09 ± 0.04
Redfish, fillet (n=1) 1.49 21.5 0.30 23.5 0.33 3.05 0.04
Redfish, smoked (n=1) 8.27 15.6 1.23 19.3 1.52 2.86 0.22
Salmon; farmed (n=11) 12.3 ± 4.72 13.7 ± 3.92 1.53 ± 0.52 21.2 ± 4.03 2.40 ± 0.78 10.6 ± 6.23 1.32 ± 1.07
Salmon; wild (n=10) 2.07 ± 1.14 24.2 ± 7.99 0.44 ± 0.17 28.9 ± 8.97 0.53 ± 0.21 2.35 ± 0.43 0.05 ± 0.03
Sardine4 (n=2) 10.2 ± 1.81 12.0 ± 0.83 1.16 ± 0.13 14.5 ± 0.75 1.40 ± 0.18 23.8 ± 17.8 2.45 ± 2.13
Spined loach, fillet (n=1) 0.74 28.7 0.20 32.6 0.23 4.55 0.03
Spiny dogfish5 (n=2) 33.8 ± 1.95 18.8 ± 0.61 6.03 ± 0.54 23.1 ± 0.23 7.41 ± 0.50 5.94 ± 2.09 1.89 ± 0.56
Sprat, smoked (n=2) 17.9 ± 3.01 12.0 ± 0.22 2.03 ± 0.30 16.1 ± 1.32 2.75 ± 0.68 4.06 ± 2.77 0.73 ± 0.59
Tilapia (n=1) 1.63 3.99 0.06 7.89 0.12 18.6 0.29
Trout (n=10) 7.93 ± 3.79 16.6 ± 4.44 1.17 ± 0.48 21.9 ± 4.38 1.58 ± 0.69 12.2 ± 4.11 0.94 ± 0.60
Tuna (n=10) 2.28 ± 2.59 32.9 ± 5.18 0.72 ± 0.83 35.1 ± 4.84 0.78 ± 0.92 7.67 ± 1.70 0.14 ± 0.08
Victoria perch, fillet (n=1) 0.80 10.4 0.08 16.2 0.12 5.91 0.05
Whitefish, smoked (n=1) 4.12 18.7 0.73 27.6 1.08 7.72 0.30
Zander fillet (n=1) 0.50 31.4 0.15 36.6 0.17 13.2 0.06
  1. 1 including fish fingers with coating, pure fillets and fillets with removed coating, 2 in a tin with oil (drained), 3in a crispy coating, 4 in a tin with oil (drained), 5curled strips of smoked dogfish; wt %, % of fresh weight.