Mackerel Lipids and Fatty Acids

Abstract

The light and dark muscle of Atlantic spring mackerel differed sharply in lipid content, the dark muscle showing about 12% in spring males and 9% in females as against values of 2-3% for light flesh from both sexes. Fall mackerel had nearly twice as much fat in the dark muscle and three times as much in the light muscle. The fatty acid compositions of the total lipids of different muscle samples from three lots of fish and of triglycerides and phospholipids from muscles of another lot of fish are compared.