###### Abstract
The fat composition of pollock is often overlooked, yet it possesses much higher concentration of omega-3 VLC PUFAs than all other fish species commonly utilized for dietary purposes, as well as microalgae cultivated for the recovery of oil containing high level of omega-3 VLC PUFAs. Currently wild pollock market size was valued at USD 2.1 billion in 2023 and is expected to reach USD 3.4 billion by the end of 2030 with a growth rate of 4.9% during the forecast period 2024-2030 [41]. Despite the extensive overfishing of sea fish, pollock stocks remain among the most extensive and are not under threat of extinction [42]. The omega-3 VLC PUFA content in highly processed fish products, such as fish fingers or fish burgers, also depends on the technological process. The frying process is the most important factor in determining the fat content and fatty acid profile of fish fingers or burgers [44; 45]. This is attributed to the significant absorption of fat by breadcrumbs during frying. Other factors to consider are the percentage of fish meat in the recipe and the amount of other ingredients added to the meat when it is minced. The final content of omega-3 VLC PUFAs in fish fingers may differ across price categories such as premium or budget, despite being manufactured from the same fish species. Furthermore, the labelling of fish fingers typically fails to indicate the quantity of omega-3 VLC PUFAs present. Nonetheless, this information is important to health-conscious consumers. However, it is unclear whether fish fingers can increase the amount of omega-3 VLC PUFAs in the diet. Hence, the aim of this study was to examine the content of omega-3 VLC PUFAs in pollock fish fingers from premium and budget price categories manufactured by the same producer and sold in the supermarkets. The evaluation focused on only one producer \begin{table}
\begin{tabular}{l c c c c c c c} \hline \hline \multirow{2}{*}{**Fat Components**} & \multicolumn{8}{c}{**Fish Species**} \\ \cline{2-7}  & **Cod** & **Haddock** & **Pollock** & **Tuna** & **Mackerel** & **Salmon** & **Herring** \\ \hline Total fat & 0.67 & 0.45 & 0.98 & 0.49 & 13.91 & 13.42 & 9.04 \\ \hline \multicolumn{7}{c}{Omega-3 VLC PUFA in meat} \\ EPA & 0.06 & \(<\)0.01 & 0.07 & 0.02 & 0.89 & 0.86 & 0.71 \\ DPA & 0.01 & \(<\)0.01 & 0.02 & \(<\)0.01 & 0.21 & 0.39 & 0.05 \\ DHA & 0.12 & 0.09 & 0.35 & 0.19 & 1.42 & 1.01 & 0.86 \\ Total omega-3 VLC PUFAs & 0.19 & 0.09 & 0.44 & 0.10 & 2.52 & 2.26 & 1.62 \\ \hline \multicolumn{7}{c}{Omega-3 VLC PUFA in fat} \\ EPA & 8.95 & 9.33 & 7.14 & 2.65 & 6.39 & 6.41 & 7.85 \\ DPA & 1.49 & 1.11 & 2.04 & 0.42 & 1.51 & 2.90 & 0.55 \\ DHA & 17.91 & 19.77 & 35.71 & 18.51 & 10.21 & 7.52 & 9.51 \\ Total omega-3 VLC PUFAs & 28.35 & 30.21 & 44.89 & 21.58 & 18.10 & 16.83 & 17.91 \\ \hline \multicolumn{7}{c}{VLC PUFAs—very long chain polyunsaturated fatty acids; n-3, n-6—omega-3, omega-6; EPA—eicosapentaenoic acid; DPA—dcosapentaenoic acid; DHA—dcosapentaenoic acid.} \\ \end{tabular}
\end{table} 
Table 1: Average contents of omega-3 VLC PUFAs in meat and fat of some wild fish species, %. Based on USDA [43]. of fish finger, as it was a top market leader in Poland and the EU. This study sought to show that fish fingers, despite originating from the same fish species and producer, could have differing omega-3 VLC PUFA amounts. The study aimed to ascertain the omega-3 VLC PUFA content of fish fingers, also because the labelling of these products lacks such information. Furthermore, it was aimed to evaluate the nutritional value of the examined fish fingers in terms of their fat content and composition.