Differences in Lipid Profile of New Zealand Marine Species Over Four Seasons

New Zealand Greenshell mussels and hoki are caught throughout the year and oil is extracted from the processing discards. However, there is little information on the variability in the lipid profile during the annual cycle. The livers of male and female hoki ( Macruronus novaezelandiae ), Greenshell mussels ( Perna canaliculus ), blue mussels ( Mytilus edulis aoteanus ) and rock oysters ( Saccostrea cucullata ) were therefore collected four times during a 12‐month period, and their lipid and lipid‐soluble components were analyzed. The yield of oil obtained from hoki livers ranged from 21 ± 1 to 70 ± 2% (w/w), with a low yield occurring during their winter spawning season. Female livers generally contained a higher level of lipid than male livers. The yield of oil from whole shellfish was relatively small, ranging from 0.5 to 2% (w/w), with a higher lipid content in the summer season than in winter. Levels of omega‐3 fatty acids in hoki liver oil, 18–22% (w/w) of oil, were consistent throughout the year. Omega‐3 fatty acids in the three shellfish species were present at 9–20% (w/w) of oil, and showed large variations in quantity at different sampling dates. Blue mussels and rock oysters both produced lower levels of oil and omega‐3 fatty acids, and showed more variability compared with Greenshell mussels.