Lack of Changes in Fatty Acid Composition of Mackerel and Cod During Iced and Frozen Storage

A fatty fish, Atlantic mackerel, and a lean fish, Atlantic cod, were processed and stored under conditions to simulate those of a commercial operation. The fatty acid composition of their lipids was evaluated. All fillets were examined with their skins on. A paired fillet technique was used to reduce the considerable fish‐to‐fish variability observed; the advantage of this technique was demonstrated. Mackerel fillets were stored on ice, fresh fillets and fillets aged on ice for 8 days were stored at −20C for up to 28 weeks and mackerel mince prepared from fresh and 7‐day aged fish were stored frozen at −20C for 1 month. Fresh and aged (8 days) cod fillets were examined initially and after 32 weeks at −20C. No measurable changes were observed in C20:5 and C22:6 fatty acids in either species under these storage conditions.