Chemical composition and nutritional value of raw and fried allis shad (Alosa alosa)

Summary The main objective of this study was to compare the proximate chemical composition and fatty acid profile of migrating allis shad (MS) and resident allis shad (RS) and to evaluate the nutritional value of fried migrating allis shad. No significant differences in the proximate chemical composition between males and females of each stock were obtained. However, MS fish had a significantly higher fat content than RS fish. The monounsaturated fatty acids group was the dominant in MS fish and oleic acid presented the highest percentage. Docosahexaenoic acid followed by eicosapentaenoic acid were the main PUFA in fish from both stocks. However, RS fish had higher total ω6 than MS fish due to its higher percentage of linoleic acid and arachidonic acid. Frying resulted in a significant reduction in water content and affected significantly the proximate chemical composition and the fatty acid profile, particularly the palmitic, oleic and linoleic acid.