Functional Properties of Fish and Fish Products: A Review

Figures & data

Table 1 Contents of EPA and DHA in fish (wet weight) and daily amounts of fish consumption ensuring supply of 1 g of EPA + DHA

Fish/Fish product	Content of EPA [g/100 g] or [g/3.5 oz]	Content of DHA [g/100 g] or [g/3.5 oz]	Content of EPA + DHA [g/100 g] or [g/3.5 oz]	Amount* necessary for daily supply of 1 g of EPA + DHA [g]	References
Fish
Sardine/Catalonia, Spain/	0.18	0.25	0.43	232.6	101
Sardine	—	—	0.98–1.70	58.8–102.0	21
Sardine	—	—	1.0	100.0	96
Sardine, Brazilian**	0.32	1.07	1.39	71.9	111
Sardine, Mediterranean**	0.86	1.83	2.69	37.2	112
Tuna/Catalonia, Spain/	0.05	0.14	0.19	526.3	101
Tuna, Bluefin	0.4	1.2	1.6	62.5	104
Tuna, Bluefin	0.3	0.9	1.2	83.3	24
Tuna, Albacore	0.3	1.0	1.3	76.9	105
Tuna, Albacore	—	—	0.86	116.3	96
Tuna	0.1	0.4	0.5	200.0	105
Tuna	—	—	0.24–1.28	78.1–416.7	21
Anchovy/Catalonia, Spain/	0.19	0.25	0.44	227.3	101
Anchovy	—	—	2.05	48.8	96
Anchovy, European	0.5	0.9	1.4	71.4	104
Anchovy, Mediterranean**	0.22	0.60	0.82	122.0	112
Mackerel/Catalonia, Spain/	0.45	0.39	0.84	119.0	101
Mackerel, Atlantic	0.9	1.6	2.5	40.0	104
Mackerel, Atlantic	—	—	1.2	83.3	96
Mackerel, King	1.0	1.2	2.2	45.5	104, 105
Mackerel, King	—	—	0.4	250.0	96
Mackerel, Chub	0.9	1.0	1.9	52.6	104
Mackerel	0.9	1.4	2.3	43.5	24
Swordfish	0.1	0.1	0.2	500.0	105
Swordfish	0.1	0.5	0.6	166.7	24
Swordfish	—	—	0.82	122.0	96
Swordfish/Catalonia, Spain/	0.06	0.24	0.30	333.3	101
Hake/Catalonia, Spain/	0.16	0.32	0.48	208.3	101
Hake, Atlantic**	0.06–0.17	0.30–0.45	0.36–0.62	161.3–277.8	108
Salmon/Catalonia, Spain/	1.54	1.10	2.64	37.9	101
Salmon, Atlantic	0.32	1.12	1.44	69.4	107
Salmon, Atlantic	—	—	0.9–1.56	64.1–111.1	21
Salmon, Coho	0.43	0.66	1.09	91.7	107
Salmon	0.3	1.1	1.4	71.4	24
Salmon	—	—	1.0	100.0	96
Salmon, Chnook	1.0	0.9	1.9	52.6	24
Salmon, Baltic	0.54	1.90	2.44	41.0	115
Red mullet/Catalonia, Spain/	0.44	0.27	0.71	140.8	101
Sole/Catalonia, Spain/	0.16	0.21	0.37	270.3	101
Sole, European	Trace	0.1	0.1	1000.0	104
Sole	—	—	0.42	238.1	21
Sole	0.72	0.46	1.18	84.7	109
Sole, Turkey**	0.02	0.08	0.1	1000	110
Herring, Pacyfic	1.0	0.7	1.7	58.8	21, 104, 105
Herring, Atlantic	0.7	0,9	1.6	62.5	21, 104
Herring, Atlantic	—	—	2.0	50.0	96
Herring	0.56	1.23	1.79	55.9	109
Herring, Vistula Lagoon	0.19	0.47	0.66	151.5	114
Herring, South Baltic	0.25	0.82	1.07	93.5	119
Sturgeon, Atlantic	1.0	0.5	1.5	66.7	104
Sprat	0.5	0.8	1.3	76.9	104
Sprat, South Baltic	0.88	2.05	2.93	34.1	115
Halibut, Greenland	0.5	0.4	0.9	111.1	21, 104
Halibut, Pacific	0.1	0.3	0.4	250.0	21, 105
Halibut	—	—	0.47	212.8	96
Cod, Atlanic	0.1	0.2	0.3	333.3	105
Cod, Atlanic	—	—	0.16	625.0	96
Cod, Pacyfic	—	—	0.13	769.2	21
Cod (Gadus morhua marsi-albi)	0.3	0.76	1.06	94.3	109
Cod	Trace	0.1	0.1	1000	24
Flounder	0.1	0.1	0.2	500.0	105
Haddock	0.1	0.1	0.2	500.0	21, 105
Perch, Ocean	0.1	0.1	0.2	500.0	105
Place, European	0.1	0.1	0.2	500.0	105
Snapper, Red	Trace	0.2	0.2	500.0	106
Trout	—	—	0.93	107.5	96
Trout, rainbow	—	—	0.84	54.3	21
Trout, rainbow	0.17	0.42	0.59	169.5	107
Trout, sea, Norway	0.38	1.03	1.41	70.9	109
Trout, sea, Siberia	0.28	1.18	1.46	68.5	109
Tilapia, Brazilian**	0.1	—	0.1	1000	111
Picarel, Mediterranean**	0.27	0.55	0.82	121.9	112
Bass Golden, Gulf of Mexico	—	—	0.9	111.1	96
Bass Golden, Atlantic	—	—	0.9	111.1	96
Bass, Vistula Lagoon	0.03	0.15	0.18	555.6	114
Pollock, Alascan	—	—	0.47	212.8	96
Menhaden, Brazilian	1.24	1.55	2.79	35.8	113
Weakfish, king	0.03	0.08	0.11	909.0	113
Croaker, white	0.07	0.11	0.18	555.6	113
Pampano, Brazilian	0.14	0.52	0.66	151.5	113
Burbot, Vistula Lagoon	0.03	0.11	0.14	714.3	114
Bream, Vistula Lagoon	0.16	0.19	0.35	285.7	114
Roach, Vistula Lagoon	0.05	0.16	0.21	476.2	114
Pikeperch, Vistula Lagoon	0.02	0.11	0.13	769.2	114
Eel, Vistula Lagoon	0.71	1.45	2.16	46.3	114
Fish products
Canned sprat in tomato sauce	0.19	0.24	0.43	232.5	88
Canned sprat in oil	0.62	1.04	1.66	60.2	88
Canned herring in tomato sauce	0.29	0.41	0.70	142.9	88
Canned herring fillets in oil	0.79	1.10	1.89	52.9	88
Canned tuna in oil	0.04	0.21	0.25	400.0	88
Canned tuna in oil	0.01	0.14	0.15	666.7	116
Canned tuna in oil	Trace	0.2	0.2	500.0	24
Canned tuna in water	0.09	0.16	0.25	400.0	116
Canned tuna in water	0.2	0.6	0.8	125.0	24
Canned mackerel in tomato sauce	0.30	0.60	0.90	111.1	88
Canned mackerel fillets in oil	0.65	1.15	1.80	55.6	88
Canned sardine in oil	0.85	0.98	1.83	54.6	88
Canned sardine in oil	1.2	1.24	2.44	41.0	116
Canned salmon	0.9	0.8	1.7	58.8	24
Smoked mackerel	1.11	1.83	2.94	34.0	31
Smoked mackerel	1.0	1.7	2.7	37.0	116
Smoked sprat	0.97	1.45	2.42	42.0	31
Smoked herring	0.32	0.39	0.71	142.0	31
Smoked herring	1.03	0.45	1.48	67.6	116
Smoked Baltic salmon	0.55	1.39	1.94	52.0	31
Smoked Norwegian salmon	0.88	1.13	2.01	50.0	31
Salted herring fillets	0.63	0.72	1.35	74.0	31
Salted herring fillets	0.96	0.89	1.85	54.1	116
Marinated herring fillets	0.72	0.73	1.45	68.0	31
Marinated herring	0.7	1.11	1.81	55.3	116
Fish burger	−	−	0.55	181.8	96
Anchovy oil	14.3–23.3	4.6–12.5	18.9–35.8	2.8–5.3	103
*Calculated by the author.
**Calculated according to Exler et al. (1975).[102]
Recommended Total Daily Intake of EPA + DHA (Kris-Etherton et al., 2002):[21]
0.3–0.5 g: Recommended daily intake in the prevention of cardiac diseases.
1 g: Recommended daily dose in patients with cardiac disease history.
2–4 g: Recommended in patients who require reduced triglyceride levels (controlled by the physician).

Table 2 Contents of selenium, vitamin D₃, and lysine in selected fish species and fish products

Fish/Fish product	Selenium [μg/100 g]	References	Vitamin D3 [μg/100 g]	References	Lysine [mg/100 g]	References
Fish
Anchovy	68.0	96	—	—	—	—
Cod, Atlantic	38.0	96	—	—	—	—
Cod, Balic Sea	—	—	6.9	117	1772	116
Cod	—	—	2.0	118	—	—
Cod	—	—	7.0	79	—	—
Golden bass, Gulf of Mexico	52.0	96	—	—	—	—
Golden bass, Atlantic	52.0	96	—	—	—	—
Fish burger	17.0	96	—	—	—	—
Halibut	47.0	96	—	—	1443	116
Herring, Atlantic	47.0	96	15.4	79
Herring, Baltic	—	—	17.1	117	1297	116
Mackarel, Atlantic	52.0	96	—	—	1491	116
Mackarel, King	47.0	96	—	—	—	—
Pollok, Alaska	43.0	96	—	—	1320	116
Salmon	46.0	96	24.5/12.4	79, 118	1742	116
Sardines	53.0	96	—	—	2063	116
Trout	15.0	96	9.3	118	1528	116
Tuna, Skipjack	80.0	96	7.2	79	—	—
Tuna, Albacore	66.0	96	4.1	118	2107	116
Bream, Baltic Sea	—	—	13.8	117	—	—
Perch, Baltic Sea	—	—	2.3	117	1908	116
Pike, Baltic Sea	—	—	4.7	117	1471	116
Pike, Lake Saimaa	—	—	4.1	117	—	—
Pikeperch, Baltic Sea			24.5	117	1528	116
Trout, rainbow	—	—	7.6	117	—	—
Vendace, Lake Saimaa	—	—	24.5	117	—	—
Whitefish, Baltic Sea	—	—	12.2	117	—	—
Whitefish, Lake Saimaa	—	—	44.4	117	—	—
Bluefish	—	—	10.4	118	—	—
Swordfish	—	—	11.1	118	—	—
Eel			25.6	79	1045	116
Sole	—	—	—	—	1605	116
Fish products
Smoked salmon	17.9	31	11.0	31	1333/1920	7, 116
Smoked mackarel	22.2	31	3.1	31	1655/1570	7, 116
Smoked herring	21.8	31	15.8	31	1734/1680	7, 116
Smoked eel	—	—	—	—	1708	116
Smoked sprat	20.0	31	11.9	31	1640	7
Smoked trout	12.9	31	5.9	31	2040	7
Salted herring	12.6	31	2.4	31	1545/1140	7, 116
Marinated herring	16.3	31	0.9	31	1986/1370	7, 116
Canned sprat in oil	14.7	88	10.4	88	1360	7
Canned herring in tomato sauce	12.8	88	0.8	88	1091/990	7, 116
Canned tuna in oil	29.0	88	0.9	88	2626/1666	7, 116
Canned mackerel in oil	14.9	88	3.0	88	1552	7
Canned sardine in oil	25.5	88	2.9	88	1963/1700	7, 116
Recommended Total Daily Intake (TDI):
Selenium: 65 μg/day in adults (Śmigielska, H.; Lewandowicz, G.; Gawędzki, J. Biopierwiastki w żywności. Przemysł spożywczy 2005, 7, 28–32).
Vitamin D3: 5 μg/day in adults; 10 μg/day in children (FAO/WHO. Handbook of nutritional requirements. FAO/WHO: Rome, 1988).
Lysine: 9.4 mg/kg body weight; 660 mg/70 kg body weight (according to Gawędzki, J. ed. Białka w żywności i żywieniu. Poznań 1997).

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