ABSTRACT
The author realised rather late in his career that he had developed one table of fatty acids of sh and sh oils and just kept changing the numbers (Ackman et al., 1988). This was almost independent of whether the analysis was of edible muscle, or the whole sh or bodies of molluscs, or whether of freshwater or marine species. The qualitative uniformity of the tables was a consequence of the
I. Introduction .......................................................................................................................... 155 II. Why There Are So Many Fish Fatty Acid Compositions ..................................................... 155 A. Coldwater Fish ................................................................................................................ 156 B. Freshwater Fish ............................................................................................................... 161 C. Shell sh and Crustacea ................................................................................................... 162 D. Australasia and the Tropics ............................................................................................. 163 III. Oily Fish and Health Considerations ................................................................................... 164 IV. Fish as Food ......................................................................................................................... 172 A. Omega-3 Fatty Acids and Health .................................................................................... 173 B. New Market Exploitation ................................................................................................ 175 C. Short-Chain or Long-Chain ............................................................................................ 177 a. Alternate Sources and Delivery Systems ................................................................... 177 D. The Safety Factor ............................................................................................................ 178 References ................................................................................................................................... 180
continuous recycling of fatty acids though different food webs in the ocean. The composition tables were also independent of whether the data were prepared for nutritionists and food scientists in g/100 g (Tables 8.1 and 8.2) or in weight % fatty acids (Table 8.3), but total lipid was also frequently requested (Table 8.4). Subtle differences among different diets or with animal life stage, or in the proportions of triacylglycerols and phospholipids of some species, made up most of the differences tabulated.
