ABSTRACT
The consumption and popularity of seafoods has increased steadily over the last couple of decades. Beneficial health effects of long-chain polyunsaturated fatty acids of the omega-3 type has been particularly important. However, production of high quality products requires particular attention to the safety and wholesomeness of products and production of novel products using innovative technologies. Recent biotechnological developments have contributed to the production of important products and have provided means of testing their safety features.
