Abstract
Seasonal variations of the proximate composition and fatty acid profiles in viscera from Sardinella aurita, Sarpa salpa, and Sepia officinalis were studied. Significant seasonal variations were observed in the amounts of moisture, lipid, protein, and ash between species. Viscera protein content undergoes large fluctuations. This tendency is different from results observed for the edible parts or for the whole body of many marine species. Ash content also showed significant differences. Lipid contents varied with seasons, in a proportionally inverse manner to water contents. Fatty acid composition showed significant differences from October to December. Interestingly, the highest total omega-3 contents were comparable to many commercial marine fish oils.