Table 1.
Origin and fat composition of fatty, medium fatty, and white fresh fishes, mollusks and crustaceans usually consumed in Spain.
| Scientific Name | Origin | Season of Fishing | Fat Composition (g/100 g) |
|
|---|---|---|---|---|
| Fatty fishes | ||||
| Salmon | Salmo salar | Norway (n = 11) | WI; SP; SU | 12.0 |
| Mackerel | Scombers combrus | Spain: Andalusia (Med. Coast (n = 8), Atl. Coast (n = 1), Basque Country (n = 2) | WI | 11.9 |
| Sardine | Sardina pilchardus | Spain: Málaga (n = 11), Huelva (n = 1) | WI | 7.5 |
| Gilt-head | Sparus aurata | Spain: Alicante (n = 4), Murcia (n = 4), Huelva (n = 3) | WI; SP; SU; AU | 7.2 |
| Anchovy | Engraulisen crasicolus | Spain: Gerona(n = 4); Italy (n = 4); Morocco (n = 3) | WI | 6.3 |
| Medium fatty fishes | ||||
| Blue shark | Prionace glauca | Spain: Basque Country (n = 10), Cádiz (n = 1), | WI; SP | 4.5 |
| Swordfish | Xiphias gladius | Spain: Galicia (n =9), Huelva (n = 1) | WI; SP; SU | 4.2 |
| Red mullet | Mulluss urmuletus | Spain: Huelva (n = 8), Alicante (n = 3) | WI | 3.8 |
| Tuna | Thunnus thynnus | Spain: Canary Islands, (n = 7); Ghana (n = 3); Maldives (n = 1) | WI; SP; SU | 3.3 |
| White fishes | ||||
| Scad (horse mackerel) |
Trachurus trachurus | Spain: Med coast (n = 10), Huelva (n = 1) | WI | 2.0 |
| Megrim | Lepidor hombus boscii | Spain: Atl. coast of Andalusia (n = 7), Alicante (n = 3) | WI; SP; AU | 1.9 |
| Hake | Merluccius gayi | Mauritania (n = 9); Spain: Basque Country (n = 1), Galicia (n = 1) | WI; SP; SU; AU | 1.8 |
| Perch* | Lates niloticus | Tanzania (n = 11) | WI; SP | 1.6 |
| European seabass | Dicentrarchus labrax | Spain: Murcia (n = 10), Granada (n = 1) | WI; SP | 1.3 |
| Common Sole | Solea vulgaris | Spain: Huelva (n = 9), Alicante (n = 2) | WI | 1.3 |
| Pangasius * | Pangasius hypophthalmus | Vietnam (n = 11) | WI; SP; AU | 1.2 |
| Codfish | Gadus morhua | Spain: Atlantic Northeast (n = 11) | ** | 1.0 |
| European hake | Merluccius merluccius | Spain: Med. Coast (n = 10), Huelva (n = 1) | WI | 0.8 |
| Blue whiting | Micromesistius poutassou | Spain: Galicia (n = 9); Portugal (n = 2) | WI | 0.7 |
| Anglerfish | Lophius piscatorius | Mauritania (n = 11) | WI; AU | 0.6 |
| Mollusks and crustacean | ||||
| Mussel | Mytilus edulis | Spain: Galicia (n = 11) | WI | 1.9 |
| Shrimp | Parapenaeus longirostris | Spain: Huelva (n = 11) | WI | 1.8 |
| Clam | Venus gallina | Spain: Huelva (n = 2); Italy (n = 9) | WI | 1.6 |
| Squid | Dosidicus gigas | Argentina (n = 11) | WI; SP | 1.5 |
| Cuttlefish | Sepia officinalis | Spain: Huelva (n = 10), Alicante (n = 1) | WI; SP; SU | 1.0 |
Fishes were classified depending on their lipid content: (1) fatty (6–25% fat), (2) medium fatty (2.5–6% fat) and (3) lean fish (<2.5% fat) [1]. * Indicates freshwater fish. ** Codfish was frozen, and the season of fishing is unknown. Fat composition data were collected from the Spanish food composition database (BEDCA) [17], except the blue shark, for which data were collected from the United States Department of Agriculture Food Composition Databases (USDA) [18]. Atl. coast: Atlantic coast; AU: autumn; Med. coast: Mediterranean coast; SP: spring; SU: summer; WI: winter.