Fatty acids in the roe lipids of common food fishes

1. The roe lipid fatty acids of Baltic herring, roach, perch, burbot and rainbow trout were quantitatively studied by capillary-GLC.2. The composition of roe fatty acids remain fairly stable during the fish maturation.3. The fatty acid profiles are very similar in various fish roes though differences exist in the relative amounts of individual components.4. On average perch and burbot have longer chain lengths and higher unsaturation degrees in their roe fatty acids compared to the other species.5. Variations in the fatty acids can be related to the roe lipid compositions and apparently also to the diet of the parent fish.