Mesopelagic Fish as a Promising New Source of Omega‐3 Fatty Acids in Comparison With Australian Commercial Seafood

Global dietary guidelines consistently recommend regular seafood consumption to support adequate omega‐3 long‐chain (≥ C 20 ) polyunsaturated fatty acid ( n ‐3 LC‐PUFA) intake. Most international health authorities advise two servings of seafood per week, including at least one serve of oily fish, to achieve approximately 500 mg/day of combined eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In Australia, the suggested daily targets are estimated at 430 mg/day for women and 610 mg/day for men. Growing national demand for seafood, with increasing pressures on traditional fisheries and climate‐driven changes in ocean productivity, highlight the need to attempt to diversify sustainable sources of marine omega‐3s. Mesopelagic fish represent a vast, underutilized biomass with growing recognition of their potential future contribution to human nutrition. This study demonstrates that Tasman Sea mesopelagic species contain n ‐3 LC‐PUFA contents comparable to, or exceeding, those found in commonly consumed Australian commercially available seafoods. These results highlight the potential of these species as a future option to support Australia's seafood sustainability and nutritional security, while emphasizing the necessity for precautionary management and a comprehensive assessment before any large‐scale exploitation.