Unlike humans, fish are encouraged to consume saturated fats: A strategic way to secure healthy levels of omega-3 in fish fillets.

The health benefits linked to regular consumption of omega-3 fatty acids are widely recognised, promoted, and practised by many people. It is also well-known that fish, and other marine-derived foods like krill and algae, are the richest sources of omega-3 fatty acids.

As the consumption of farm-raised fish surpasses that of their wild counterparts, ensuring that fish fillets contain high levels of beneficial fatty acids remains a critical objective in aquaculture. Historically, these vital nutrients were provided through substantial dietary inclusions of fish oil; yet, given the finite and carefully managed global supply of fish oil, the aquafeed industry is actively seeking alternative oil sources (the apparent solution) while also enhancing our understanding of fish physiology and metabolism to improve omega-3 fatty acid deposition in fillet (the more complex strategy).

Our team has recently contributed an opinion paper on this significant subject, touching upon both the straightforward and the more intricate strategies within aquaculture nutrition and its implications for human health. We advocate for the optimization of fish fatty acid metabolism by prioritizing the use of saturated fats as an energy source, which we believe will lead to the conservation of omega-3 fatty acids and, consequently, increase their presence in fish fillets.

The opinion paper, which delves into the viewpoints and potential obstacles associated with this proposed approach, is available at the following link: https://onlinelibrary.wiley.com/doi/epdf/10.1111/raq.12593.

CSIRO Aquaculture contact

Dr Artur Rombenso – Senior Research Scientist