Fiskefett

Fiskefett refers to the fats derived from fish tissue. It includes lipids stored in subcutaneous and intramuscular fat and, in some products, extracted oils. The fatty-acid profile commonly features notable amounts of long-chain omega-3 fatty acids, particularly EPA and DHA, but the exact composition varies with species, diet, season, and processing.

Production and forms: Fiskefett is produced as a byproduct of fish processing or specifically for fat and oil extraction. It can be rendered from fish scraps or mechanically pressed to obtain fish oil. Refined fish oil is widely used as a dietary supplement or ingredient, while unrefined or lightly processed fats may appear in traditional foods or specialty products.

Uses: In modern cooking, fiskefett is less common as a primary cooking fat because of flavor, odor, and shelf-life considerations. More frequently, fish fats are consumed as oils or supplements rich in omega-3s. In some culinary traditions, fish fat or oil may be used to enrich flavor or in spreads.

Nutrition and safety: Fish fats provide omega-3 fatty acids associated with cardiovascular and neurological health benefits. They can accumulate contaminants such as mercury, dioxins, or PCBs, so quality controls and regulatory limits apply. Proper storage in cool, dark conditions helps prevent oxidation and rancidity.

See also: fish oil, cod liver oil, omega-3 fatty acids, seafood processing, edible fats and oils.