Open Access
Table 9.
« Blue » or « White » fish species: a lipid composition depending on the seasons (adapted from Soriguer et al., 1997).
| Name | Lipids (in g/100 of wet muscle tissue) |
n-3 (%) | n-6 (%) |
|---|---|---|---|
| Dover sole | 0.7-1.8 | 21.5-34.6 | 3.8-5.4 |
| Turbot | 0.7-1.1 | 35.1-39.2 | 4.0-4.2 |
| Tuna | 0.9-1.4 | 13.0-35.6 | 3.8-4.5 |
| Anchovy | 2.6-4.3 | 35.6-43.3 | 2.6-3.3 |
| Mackerel | 1.8-17.2 | 14.4-38.3 | 2.7-4.9 |
| European eel | 8.4-9.0 | 7.8-9.5 | 7.3-7.9 |
| Bass | 0.6-3.0 | 20.2-30.0 | 2.8-3.9 |
| Shrimp | 0.5-1.0 | 26.0-35.5 | 6.1-12.8 |
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