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. 1976 Sep;69(3):243-8.

Comprehensive evaluation of fatty acids in foods. VIII. Finfish

J Exler, J L Weihrauch
  • PMID: 947984

Comprehensive evaluation of fatty acids in foods. VIII. Finfish

J Exler et al. J Am Diet Assoc. 1976 Sep.

Abstract

Recent (since 1960) data on the lipid content and fatty acid composition of fish were surveyed as part of the continuing USDA program to provide information on the nutrient composition of foods. Tabulated values of total lipid and fatty acids in finfish are presented. The most prominent fatty acids occurring in finfish are palmitic (C16:0), C18:1 (in some species C20:1 and C22:1), and the highly polyunsaturated C20:5 and C22:6. The general nutritional value of finfish is discussed. Two measures of polyunsaturation are presented for some commercially important domestic finfish: the total amount of polyunsaturated fatty acids (PFA) and the relative degree of polyunsaturation (PI).

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