Proximate composition and fatty acid and cholesterol content of 22 species of northwest Atlantic finfish

• Main Authors: Krzynowek, Judith, Murphy, Jenny, Maney, Richard S., Panunzio, Laurie J.
• Format: Book
• Language: English
• Published: NOAA/National Marine Fisheries Service 1989
• Subjects: Fisheries; Biology; Chemistry; Hake; Northwest Atlantic
• Online Access: http://hdl.handle.net/1834/20535

The moisture, fat, ash, fatty acid profile, and cholesterol content are reported for cooked and raw fillets from 22 species of finfish found in the Northwest Atlantic. All but nine species had 1%or less fat. Ocean perch and a spring sampling of mackerel and wolffiSh had about 2% fat, followed by yellowfin tuna, whiting, silver hake, butterfish, and a summer -sampling of mackerel and wolffish with a range of 3-7% fat. Herring had a range of 5-12% fat representing a winter sampling on the low end and summer sampling on the high end of the range. Bluefin tuna (a summer sampling) contained the most fat with a high of 23% fat. Omega-3 fatty acids were present in excess of omega-6 fatty acids. The fattier fISh supplied the most omega-3fatty acids per gram of tissue. The mean cholesterol content for all species was 57 ± 16 mg/l00 g raw tissue. Finfish from the Northwest Atlantic would appear to fit into the regime for a healthy heart, being low in fat and cholesterol and rich in omega-3 fatty acids.(PDF file contains 42 pages.)