Fish is a rich source of nutrients that, unlike other animal-derived products, has a remarkable fat composition. Fish fat is characterised by the presence of the omega-3 polyunsaturated fatty acids, which are very beneficial to your health. It is well known that these lipids have a positive effect on the cardiovascular system, they have an anti-inflammatory effect and are very important for the brain and eyesight.

Depending on the production method, fish can be divided into two categories: extractive fishing and fish farming. Extractive fish eat seaweed, plankton and other small fish that are rich in healthy fats.

Farmed fish are given feed that is mainly made up of other fish and fish oils, which are rich in these lipids. In general, these fats are accumulated in the tissues of the fish and they play an important functional role.

One of the factors that affect the percentage of fat is the season. The quantity of fat in extractive fish is higher in summer and early autumn, when there is an abundance of food available for these species and much less lower in winter.

However, this factor does not affect farmed fish as their omega-3 content depends entirely on their feed. Their feed provides a constant omega-3 supplement during their entire productive life. This is one of the reasons why the majority of scientific studies show that farmed fish have more omega-3 fatty acids that traditional extractive fish.