The nature and fatty acid composition of the oils from deep-sea fish species from New Zealand waters

The oils from the edible flesh, frame, head, skin and viscera of seven deep-sea fish namely, alfonsino (Beryx splendens), cardinal fish (Epigonus sp.) javelin fish (Lepidorphynchus denticulatus), lookdown dory (Cyttus traversi), rattail (Coelorynchus sp.), ribaldo (Mora pacifica) and sea perch (Helicolenus papillosus) were examined. The fatty acids analysed are present as glycerol-based lipids and no marine wax esters were detected. The distribution of the major fatty acid moieties, i.e. 16:0, 18:1 and 22:6 resembled the pattern common to established commercial fish oils.