Douglas R. Tocher

TL;DR: This review attempts to summarize the present state of knowledge of various aspects of the basic biochemistry, metabolism, and functions of fatty acids, and the lipids they constitute part of, in fish, seeking where possible to relate that understanding as much to fish in their natural environment as to farmed fish.

TL;DR: It is deduced that differences in essential fatty acid requirements for different species of fish reflect different dietary and metabolic adaptations to different habitats and how such knowledge can be exploited to develop improved diets for fish, especially in their early stages of development.

TL;DR: It is particularly important to note that the physiological requirements of the fish to prevent deficiency pathologies and produce optimal growth may not parallel the requirements for maintaining nutritional quality, so salmonids can be successfully cultured on vegetable oils devoid of long-chain n-3 PUFA but not without potentially compromising their health benefits to the human consumer.

TL;DR: The ideal marine fish larval diet is one containing circa 10% of the dry weight as n −3 HUFA-rich, marine phospholipids with less than 5% triacylglycerols, as exemplified by the lipid compositions of marine fish egg yolk, marine fish larvae themselves and their natural zooplankton prey.