###### Abstract
Sea fish have the highest amounts of EPA and DHA, which depends on the fat content in fish meat and ranges from approximately 200.0 mg in lean fish to 2500.0 mg in oily fish per 100 g of meat [11,12]. Plant foods such as flaxeseds, chais seeds, and walnuts are good sources of ALA [12]. The main activity in the human body is demonstrated by omega-3 VLC PUFAs, while ALA must be biconverted to VLC forms in the cycle of enzymatic transformations of elongation and desaturation. However, the conversion of ALA to EPA is typically reported as 5%, and the conversion to DHA is even lower [13,14]. Consuming ALA alone may not confer the health benefits of consuming omega-3. Therefore, neither plants nor flesh from terrestrial animals can substitute for marine fish in the diet [15]. The exception to this rule is microalgae, which can synthesize omega-3 VLC UFAs and which currently started to be cultured and used for oil recovery [16]. Other example may be food fortification with fish or microalgal or krill oils, as well as dietary supplements containing those oils. However, still, the main sources of EPA and DHA in the diet remain fish and fish products [17]. The effects of omega-3 VLC PUFAs on the human body are beneficial, especially in reducing inflammation [18]. They are essential in the prevention and treatment of inflammatory diseases, such as [PERSON]'s disease, rheumatic arthritis, ulcerative colitis, lupus, psoriasis, as well as cystic fibrosis or the development of atherosclerosis and cancer [19,20]. Polyunsaturated fatty acids from the omega-3 and omega-6 groups are a component of phospholipids of cell membranes. Their mutual proportion (omega-6/omega-3 ratio) in tissues is greatly dependent on their proportion in the diet [21, 22, 23]. After being released from phospholipids, they become a substrate for the synthesis of eicosanoids, which affect the regulation of cardiovascular function, blood pressure, plasma triglyceride concentration, inflammatory processes and immune response, cancer development, gene expression, kidney function, and pain sensation [24,25]. In addition, omega-3 acids are essential for the proper functioning of the brain and vision. This is very essential both in childhood and in old age. It has also been shown that the consumption of foods rich in omega-3 VLC PUFAs reduces the risk of depression and autism [26, 27, 28]. Unfortunately, average Western diet is deficient in omega-3 PUFAs, especially omega-3 VLC PUFAs, which promotes the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases [29, 30, 31]. However, increased levels of omega-3 PUFA in the diet exert suppressive effects. An adequate intake of EPA and DHA was established at 250 mg per day for adults, which correspond to 2 to 3 servings of sea fish per week. This recommendation is the same in the EU and the US and is considered a primary prevention of cardiovascular diseases [27; 32; 33]. Due to the numerous health benefits of omega-3 VLC PUFA consumption of fish and fish products can help reduce the risk of many serious non communicable diseases [34]. The amount of omega-3 VLC PUFA in fish and fish products may differ because of numerous factors [35]. One is fish species [36]. Different species of fish have different amounts of omega-3 VLC PUFAs [37]. In the case of farmed fish, the composition of the feed plays a crucial role in the content of omega-3 VLC PUFA [38]. In the case of wild fish, the catch water, the type of feed available, the age of the fish, and the season are important [39; 40]. As previously mentioned, fish fingers are typically produced from lean wild white fish, such as cod, hadlock, or pollock. These fish are not very high in fat, which makes them not very rich in EPA and DHA. Nevertheless, in the composition of their fat, a significant quantity of omega-3 VLC PUFAs is present (Table 1). In this regard, pollock deserves great attention.