Salmon Fillets Research Articles

Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets.

Herein, the concentrations of food toxicants, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs), in salmon fillets smoke flavored with different smoking wood chips (oak, apple, bourbon soaked oak, cherry and hickory) and barbecuing were determined. Benzo[a]anthracene (up to 0.24 ng/g) and chrysene (0.22 ng/g) were determined in the raw salmon fillets. While ∑PAH8 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenzo[a,h]anthracene, benzo[g,h,i]perylene, indeno[1,2,3-cd]pyrene) in the raw samples ranged between 0.44 and 0.46 ng/g, smoke flavoring increased the amount of ∑PAH8 and the amount varied between 0.47 and 0.73 ng/g. Salmon smoked flavored with bourbon soaked oak, cherry and hickory wood chips and barbecued showed significantly (P <0.05) lower contents of ∑PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[a]pyrene) and ∑PAH8 compared to non-smoke flavored barbecued samples. Additionally, smoke flavoring with apple, bourbon soaked oak, and cherry wood chips significantly (P <0.05) reduced the total HAA contents in barbecued salmon. A remarkable result was that the bourbon-soaked oak and cherry wood chips had inhibitory effects on both PAH and HAA contents. In sum, barbecued non-smoke flavored and smoke flavored salmon with different wood chips could be considered safe from the perspective of the detected amounts of PAHs and HAAs in salmon fillets.

Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish

The purpose of this study was to determine and compare fat composition and chemical properties of fish fillets of selected warm-water fish obtained from Straits of Malacca. A cold water fish, namely salmon was used for comparison. Moisture content, crude fat, fatty acids composition and chemical characteristics of fish fillets of Yellowstripe scad, Japanese threadfin bream and salmon were determined. Japanese threadfin bream fillet had highest moisture and crude fat contents, followed by fillets of Yellowstripe scad and salmon. A significantly strong and negative correlation was found between moisture and crude fat contents of these fish fillets. Fillets of Japanese threadfin bream and Yellowstripe scad also had higher total saturated fatty acids than total unsaturated fatty acids. Although salmon fillet had lowest percentage of saturated fatty acids, it had highest monounsaturated fatty acids and polyunsaturated fatty acids (PUFA) compared with the two warm-water fish. Palmitic acid and oleic acid were the major fatty acids in the fish fillets. Chemical properties of the oils extracted from the warm-water fish fillets were varied compared to salmon. The selected warm-water fish fillets offer favorable fatty acids composition and chemical properties, which can potentially be used as good sources of PUFA.

Changes in the Composition of Atlantic Salmon upon the Brown Seaweed (Saccharina latissima) Treatment.

This study shows the potential of improving the taste and shelf life of salmon by storing it in conjunction with sugar kelp. The influence of the addition of wet sugar kelp to Atlantic salmon fillet was assessed using a Nuclear Magnetic Resonance (NMR) metabolomics approach. Seaweed treatment caused significant changes in the polar and non-polar metabolic composition of salmon muscle upon its storage. The mutual diffusion of sugar kelp and salmon metabolites caused a significant decrease of the formation of the off-smelling compound trimethylamine and the biogenic amines, along with an increase of umami-related compounds (aspartate and succinic acid). Carotenoid composition of the seaweed-treated samples significantly differs from the reference samples. The amount of wet seaweeds used for the treatment and the time passed after the fish slaughter influence salmon quality parameters.

Total replacement of dietary fish meal with black soldier fly (Hermetia illucens) larvae does not impair physical, chemical or volatile composition of farmed Atlantic salmon (Salmo salar L.).

The aquafeed sector has been replacing conventional dietary ingredients with more economic and eco-friendly ingredients. Insects embody a promising alternative as a result of being highly nutritious and showing traits leading to a circular bioeconomy. Atlantic salmon (Salmo salar L.) at the sea-water stage were fed diets with a partial or complete substitution of fishmeal with meal of Hermetia illucens larvae reared on a media containing Ascophyllum nodosum mixed with organic wastes (60:40). The present study aimed to assess the quality of fillets by characterizing its physico-chemical traits with conventional and innovative methods, such as the proton transfer reaction-time of flight-mass spectrometer technique, allowing the analysis of samples at room temperature. Finally, steamed fillets underwent a consumer test to investigate the liking of consumers and their intention of re-consumption. The main findings showed that a complete dietary substitution of fishmeal with H. illucens larvae meal did not impair the physico-chemical quality of A. salmon fillets. Notably, neutral n-3 polyunsaturated fatty acids (PUFA) slightly but significantly increased in the fillets of A. salmon fed H. illucens, also as a result of the additional fish oil present in the diets containing insect. The volatile organic profile was not altered by the different diets. The consumer-liking test revealed that Italian consumers appreciated the tested salmon irrespective of the administered feed. Tailoring the insect fatty acid profile by rearing the larvae on a PUFA-rich substrate, coupled with a dietary modulation of the oily source, can successfully maintain or even increase the cardioprotective characteristics of fillets. © 2019 Society of Chemical Industry.

Accuracy of selection for omega-3 fatty acid content in Atlantic salmon fillets

The main aim of the current study was to compare the accuracy of selection for muscle content of fat and the health-promoting omega-3 fatty acids EPA and DHA in Atlantic salmon, by varying the sources of genetic information used in the estimation of breeding values. The following genetic information sources were compared: pedigree, SNP-chip markers and allele-specific expression markers.The results showed that differences between information sources were in general small, and different genetic information performed best for different traits. SNP-chip performed best for DHA, and pedigree performed best for EPA.Knowledge from gene expression analysis of a few individuals can be utilized to select a small panel of markers that perform relatively well. Genetic markers of allele-specific expression were able to capture a lot of genetic variation for DHA, but did not give significantly higher accuracies when combined with SNP-chip or pedigree information.The cross-validation accuracies for selection for DHA and EPA were moderate and offer possibilities for selection for these traits, especially if one extends the reference data set to a much bigger population, with more sibs per selection candidate.

Antibacterial activity, safety and preservative effect of aminoethyl-phloretin on the quality parameters of salmon fillets

Aminoethyl-phloretin (AEP), a novel water-soluble phloretin derivative, was synthesized from phloretin and 2-bromine ethylamine. Its antibacterial activity, safety, and preservative effect on salmon were studied. The structure of AEP was verified with UV, IR, ESI-MS and 1H NMR, 13C NMR spectroscopy. HPLC analysis showed that the solubility of AEP was 430 times higher than that of phloretin. AEP exhibited a wide range of antibacterial activity on both Gram-positive and Gram-negative bacteria. The results of an acute oral-toxicity test in Kunming mice and a 30-days feeding subacute toxicity test on Sprague Dawley rats demonstrated that AEP was actually non-toxic. AEP also demonstated good preservative effects on salmon fish: the color, odor, taste and cooking method can maintain high-quality characteristics for 4 days; the level of fat oxidation and biogenic amines were reduced by 3.35 times and 10 times, respectively; the total bacterial and Pseudomonas spp. counts could be suppressed by 2 logarithms and 1.5 logarithms, respectively, following treatment with 4 mg/mL of AEP. Thus, AEP significantly improved the solubility of phloretin, expanding its application scope and making it a promising preservative in the food industry.

Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging

1. Bakir, S., Devecioglu, D., Kayacan, S., Toydemir, G., Korbancioglu-Guler, F., Capanoglu, E. (2017). Investigating the antioxidant and antimicrobial activities of different vinegars. European Food Research and Technology, 243(12), 2083-2094. CrossRef Google Scholar

A systematic review and analysis of long-term growth trials on the effect of diet on omega-3 fatty acid levels in the fillet tissue of post-smolt Atlantic salmon

Elucidating the specific effects of diet on the fatty acid composition in Atlantic salmon (Salmo salar), particularly health beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC PUFA), remains an area of intense commercial interest given the increasing market restrictions placed on the supply of fishmeal and fish oil. The present study conducted a systematic review and subsequent analysis of published nutritional data from long-term growth trials using post-smolt Atlantic salmon to provide a summary of currently available information and to identify the most significant drivers of omega-3 levels in Atlantic salmon fillet tissue. Overall, there were relatively few studies which met the selection criteria and this had implications for further explanation of some results. Statistically significant regression models were generated for fillet DHA and fillet n-3 LC PUFA. Fish weight was a significant predictor in both models, and dietary 22:6n-3 (DHA) was an intuitive predictor of fillet DHA. Furthermore, dietary EPA and dietary 22:1 isomers were significant predictors of fillet n-3 LC PUFA.

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The aim of the study was the selection of appropriate enzymatic TTIs for quality and shelf life monitoring of ready-to-eat smoked fish products during refrigerated storage. The response of different types of enzymatic TTIs was kinetically modelled and correlated with the quality decay and shelf life of vacuum packed hot smoked eel and trout and cold smoked salmon fillets in the cold chain. The kinetics of shelf life determining quality indices for the tested smoked fish products were established via isothermal experiments. Mathematical models which describe the effect of the enzyme concentration, storage time and temperature on the response of the TTI were developed and validated at variable conditions. The effect of the temperature on the response change of the TTIs was expressed through activation energy and the values were calculated in the range of 80-150 kJ·mol−1. Applying the developed models, the required TTI design to reliably monitor the shelf life of the respective smoked products was determined. Shelf life of vacuum packed smoked eel, trout and salmon at 5 °C was 7.5, 11 and 2 weeks, respectively. LP-17U, M-17U and M-5U enzymatic TTI adequately monitored shelf life of vacuum packed smoked trout fillets, smoked salmon slices and smoked eel fillets, respectively.

Method for catalyst heating control

The aim of the study was the selection of appropriate enzymatic TTIs for quality and shelf life monitoring of ready-to-eat smoked fish products during refrigerated storage. The response of different types of enzymatic TTIs was kinetically modelled and correlated with the quality decay and shelf life of vacuum packed hot smoked eel and trout and cold smoked salmon fillets in the cold chain. The kinetics of shelf life determining quality indices for the tested smoked fish products were established via isothermal experiments. Mathematical models which describe the effect of the enzyme concentration, storage time and temperature on the response of the TTI were developed and validated at variable conditions. The effect of the temperature on the response change of the TTIs was expressed through activation energy and the values were calculated in the range of 80-150 kJ·mol−1. Applying the developed models, the required TTI design to reliably monitor the shelf life of the respective smoked products was determined. Shelf life of vacuum packed smoked eel, trout and salmon at 5 °C was 7.5, 11 and 2 weeks, respectively. LP-17U, M-17U and M-5U enzymatic TTI adequately monitored shelf life of vacuum packed smoked trout fillets, smoked salmon slices and smoked eel fillets, respectively.

Time temperature integrators for monitoring the shelf life of ready-to-eat chilled smoked fish products

Abstract The aim of the study was the selection of appropriate enzymatic TTIs for quality and shelf life monitoring of ready-to-eat smoked fish products during refrigerated storage. The response of different types of enzymatic TTIs was kinetically modelled and correlated with the quality decay and shelf life of vacuum packed hot smoked eel and trout and cold smoked salmon fillets in the cold chain. The kinetics of shelf life determining quality indices for the tested smoked fish products were established via isothermal experiments. Mathematical models which describe the effect of the enzyme concentration, storage time and temperature on the response of the TTI were developed and validated at variable conditions. The effect of the temperature on the response change of the TTIs was expressed through activation energy and the values were calculated in the range of 80-150 kJ·mol−1. Applying the developed models, the required TTI design to reliably monitor the shelf life of the respective smoked products was determined. Shelf life of vacuum packed smoked eel, trout and salmon at 5 °C was 7.5, 11 and 2 weeks, respectively. LP-17U, M-17U and M-5U enzymatic TTI adequately monitored shelf life of vacuum packed smoked trout fillets, smoked salmon slices and smoked eel fillets, respectively.

Effects of EPA+DHA from yellow-stripe scad and salmon on platelet and endothelial cell-related cytokines of healthy overweight Malaysians

Introduction: Overweight currently has become a major global burden. Salmon is one of the major sources for fish oil to treat inflammatory related cardiovascular diseases. Yellow-stripe scad (YSS) on the other hand, is a local Malaysian fish which can be a good substitute for salmon; however, the therapeutic effects of YSS is still unclear. Objective: Therefore, this study compared the nutritional values EPA+DHA of YSS and salmon on body mass index (BMI), leptin and activation markers for both platelet and endothelial cell. Methods: Healthy overweight Malaysian adults (n=45), aged 21-55 years old, were recruited for 6-months cross-over trial study. They were randomised equally to receive eight weeks of either steamed whole YSS fish or salmon fillet, for three days per week, obtaining approximately 7000 mg EPA+DHA weekly. The diets were switched after an eight-week washout period. Baseline dietary fish intakes were similar in the two groups. Results: Significant differences observed in serum leptin for YSS-baseline group I and salmon-baseline group II (p 0.05). Significant decreased were also observed in serum vWF and VCAM-I in salmon/baseline group II (p 0.05). However, there was no significant differences between YSS and salmon (P>0.05) on time and treatment in all variable after 16 week, but there was a significant effect of treatment on sCD40L from YSS and vWF from salmon (p<0.05) Conclusion: Both YSS and salmon could harmonized EPA+DHA into leptin, platelet and endothelial phospholipid membrane to decreased platelet and endothelial cell activation markers which may contribute to the cardioprotective effect of EPA +DHA. Thus, the health benefits of YSS fish “ikan selar” and salmon on leptin and prothrombotic parameter on healthy overweight adults may be similar.

Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation.

The aim of this work was to simulate selected ways of handling with raw fish after its purchase. The experiment was designed as three partial simulations: (a) trend in the biogenic amines formation in raw fish caused by breakage of cold chain during the transport after purchase, (b) the use of a handheld gastronomic unit as an alternative method of smoking fish with cold smoke in the household with regard to a possible increase in polycyclic aromatic hydrocarbon content, and (c) whether the cold smoked fish affects selected sensory parameters of nigiri sushi meal prepared by consumers. The material used in the research consisted of: yellowfin tuna (Thunnus albacares) sashimi fillets and the Atlantic salmon (Salmo salar) fillets with skin. The control (fresh/thawed tuna; without interrupting the cold chain) and experimental (fresh/thawed tuna; cold chain was interrupted by incubation at 35 °C/6 h) samples were stored at 2 ± 2 °C for 8 days and analyzed after 1st, 4th and 8th day of the cold storage. Histamine content was very low throughout the experiment, though one exception was found (thawed tuna without interrupting the cold chain: 272.05 ± 217.83 mg·kg−1/8th day). Tuna samples contained more PAH (4.22 µg·kg−1) than salmon samples (1.74 µg·kg−1). Alarming increases of benzo(a)anthracene (1.84 μg·k−1) and chrysene (1.10 μg·kg−1) contents in smoked tuna were detected.

Characterization and Testing of a Novel Sprayable Crosslinked Edible Coating Based on Salmon Gelatin

The aim of this study was to develop and characterize a sprayable edible coating using salmon gelatin (SG) and its stabilization by photopolymerization using riboflavin (Rf). Suspensions of SG with Rf at pH values of 5.0 and 8.5 were exposed for 2 min to visible light (VL) and ultraviolet (UV) light and further characterized to determine structural changes of the different gelatin formulations. Rheology analysis showed that at pH 5, the loss modulus (G″) was higher that the storage modulus (G’) for crosslinked samples (VL and UV light). However, at pH 8.5 G’ values increased over G″, showing a strong crosslinking effect. Interestingly both moduli did not intersect at any point and their maximum values did not change upon cooling with respect to the gelatin suspension without light exposure, demonstrating that triple helix formation was not affected by the reaction. In fact, neither the gelation temperature nor the enthalpy values were significantly affected. Viscosity measurements confirmed the hydrogel formation using VL, showing higher viscosity values after exposure at increasing temperatures. Transmittance (T%) measurements showed an increase in T% in the suspensions after VL exposure, with only a 10% decrease compared to SG without riboflavin. For validation, the coating was sprayed in fresh salmon fillets, showing a 37% delay in spoilage and reduced weight loss. Therefore, photopolymerization of low viscosity gelatins would allow to manage viscoelasticity of the biomaterial stabilizing it as coating and preventing the deterioration of salmon fillets.

Bioprospecting for Antithrombotic Polar Lipids from Salmon, Herring, and Boarfish By-Products.

Marine polar lipids (PLs) have exhibited promising cardioprotection. In this study, marine by-products such as salmon heads (SHs), their brain, eyes and main optic nerves (SBEON), and head-remnants after SBEON removal (RemSH), as well as herring fillets (HFs), herring heads (HHs) and minced boarfish (MB), were evaluated as potential sustainable sources of such bioactive PLs. The antithrombotic bioactivities of PLs derived from these marine by-products were assessed for the first time in human platelets against platelet-activating factor (PAF), thrombin, collagen, and adenosine diphosphate (ADP), while their fatty acid composition was evaluated by gas chromatography–mass spectrometry (GC-MS). PLs from all marine by-products tested possess strong antithrombotic activities against aggregation of human platelets induced by all platelet agonists tested. RemSH, SBEON, HHs, HFs, and MB exhibited strong anti-PAF effects, similar to those previously reported for salmon fillets. PLs from MB had the strongest anti-collagen effects and PLs from SHs and SBEON were the most active against thrombin and ADP. PLs from HHs had similar antithrombotic effects with those from HFs in all agonists. RemSH was less active in all agonists, suggesting that SBEON is the main source of bioactive PLs in SHs. All PLs were rich in omega-3 polyunsaturated fatty acids (ω3PUFA), such as docosahexaenoic acid (DHA) and eicosapentaenoic (EPA) acid, with favourable low values of the ω6/ω3 ratio. Salmon, herring, and boarfish by-products are rich sources of bioactive marine PLs with potent antithrombotic and cardioprotective properties.

GWAS identifies genetic variants associated with omega-3 fatty acid composition of Atlantic salmon fillets

The objective of this study was to identify genetic variants associated with long-chain omega-3 fatty acid content in Atlantic salmon muscle, in order to identify genes underlying the genetic variation in these traits, by performing a genome-wide association study.Fatty acid composition, including eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) content and the ratios DHA/DPA (docosapentaenoic acid) and DHA/ALA (α-linolenic acid) of skeletal muscle was determined in 642 Atlantic salmon individuals from the Salmobreed broodstock program. Further, a 57 K single-nucleotide polymorphism (SNP) array was used to genotype the 642 individuals to search for SNPs associated with skeletal muscle content of individual omega-3 fatty acids as well as ratios between fatty acids, using a mixed model approach. We identified markers showing a significant association with the ratio of DHA to DPA located on chromosome 19, close to the candidate gene elovl2, which is directly involved in the conversion of DPA to DHA. The results further suggested that genetic variation affecting fillet EPA and DHA content is present on Atlantic salmon chromosome 21, as the GWAS analysis of EPA, DHA and DHA/ALA ratio all pointed to this chromosome. No known genes of direct relevance to the omega-3 bioconversion pathway were found here. We discuss the relevance of other interesting genes related to lipid metabolism and health located in this region.

Characterization of Glycosaminoglycans in Gaping and Intact Connective Tissues of Farmed Atlantic Salmon (Salmo salar) Fillets by Mass Spectrometry.

In the Atlantic salmon (Salmo salar) aquaculture industry, gaping (the separation of muscle bundles from the connective tissue) is a major quality problem. This study characterized chondroitin sulfate (CS) and heparan sulfate (HS) in the connective tissue of intact and gaping salmon fillets from 30 salmon by mass spectrometry. Statistical difference was detected between gaping and intact tissues only when comparing pairwise samples from the same individual (n = 10). The gaping tissue had a lower content of monosulfated CS disaccharides (p = 0.027), and the relative distribution of CS disaccharides was significantly different (p < 0.05). The HS chains were short (average = 14.09, SD = 4.91), and the intact tissue seemed to have a more uniform HS chain structure compared to the gaping tissue. Time-series samples from the same individuals are recommended for future research to improve the understanding of reasons and implications of these differences.

Feed-to-Fillet Transfer of Selenite and Selenomethionine Additives to Plant-Based Feeds to Farmed Atlantic Salmon Fillet

This study investigated the transfer kinetics of dietary selenite and selenomethionine (SeMet) to the fillet of farmed Atlantic salmon (Salmo salar). The uptake and elimination rate constants of the two selenium (Se) forms were determined in Atlantic salmon fed either selenite- or SeMet-supplemented diets followed by a depuration period. The fillet half-life of selenite and SeMet was 779 ± 188 and 339 ± 103 days, respectively. The elimination and uptake rates were used in a simple one-compartmental kinetic model to predict levels in fillet based on long-term (whole production cycle) feeding with given dietary Se levels. Model predictions for Atlantic salmon fed plant-based feeds low in natural Se and supplemented with either 0.2 mg of selenite or SeMet kg-1 gave a predicted fillet level of 0.042 and 0.058 mg Se kg-1 wet weight, respectively. Based on these predictions and the European Food Safety Authority risk assessment of Se feed supplementation for food-producing terrestrial farm animals, the supplementation with 0.2 mg of selenite kg-1 would likely be safe for the most sensitive group of consumers (toddlers). However, supplementing feed to farm animals, including salmon, with 0.2 mg of SeMet kg-1 would give a higher (114%) Se intake than the safe upper intake limit for toddlers.

Valorization of Carob Fruit Residues for the Preparation of Novel Bi-Functional Polyphenolic Coating for Food Packaging Applications.

The food industry has become interested in the development of innovative biomaterials with antioxidant and antimicrobial properties. Although several biopolymers have been evaluated for food packaging, the use of polyphenolic coatings has been unexplored. The purpose of this work was to develop an antioxidant and antimicrobial coating for food packaging through the polymerization of carob phenolics. At first, the polyphenolic coatings were deposited in glass surfaces polymerizing different concentrations of carob extracts (2 and 4 mg mL−1) at three pH values (7, 8 and 9). Results demonstrated that the coating produced at pH 8 and at a concentration of 4 mg mL−1 had the most potent antioxidant and antimicrobial potential. Then, the coating was applied directly on the salmon fillet (coating) and on the plastic container (active packaging). Peroxide and thiobarbituric acid-reactive substances (TBARS) methods were used to measure the potency to inhibit lipid oxidation in salmon fillets. Furthermore, the anti-Listeria activity of coatings was also assessed. Results showed a significant decrease of lipid oxidation during cold storage of salmon fillets for both treatments; the superiority of applied coating directly on the salmon fillets was also highlighted. Regarding the antimicrobial potency, the polyphenolic coating depleted the growth of Listeria monocytogenes after 10 days storage; while the active packaging had no effect on Listeria monocytogenes. Overall, we describe the use of low-cost carob polyphenols as precursors for the formation of bifunctional coatings with promising applications in food packaging.

Growth Performance of Atlantic Salmon Smolts Fed Diets Containing Heterotrophic Algal Biomass as Replacement of Fish Oil

AbstractOne of the most widely cultured finfish in the world is the Atlantic Salmon Salmo salar, with over 2 million metric tons produced per year. Atlantic Salmon fillets are widely accepted by consumers as a source of long‐chain omega‐3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). As feed producers shift from using marine ingredients to more terrestrial ingredients, producers need to monitor the fatty acid profiles of the fillets. Juvenile Atlantic Salmon (~280 g) were fed one of four diets during a 16‐week feeding trial. The four diets were formulated with increasing amounts (0, 5, 10, and 15%) of a DHA‐rich, whole dried algae (DHA = 20.3%) to reduce fish oil (12.7, 7.85, 3.00, and 0%, respectively). There were no significant differences in weight gain, feed efficiency, or the thermal growth coefficient. The proximate composition of the whole fish also did not vary due to dietary treatment. The amount of DHA in the fillets increased with increasing inclusion of the DHA‐rich algal biomass. The organoleptic properties (basic and aromatic tastes) also did not vary due to diet. The apparent digestibility coefficient was about 66%. Overall, including a heterotrophic algal biomass in the diets of Atlantic Salmon while reducing fish oil supported equivalent growth while maintaining levels of long‐chain omega‐3 fatty acids in the fillets.