## 4 Discussion  
Fish fingers are very rarely mentioned in the scientific literature. There are also few reports regarding the importance of pollock in the diet, and only one report on fish fingers from pollock [37]. This makes it difficult to discuss the results. Even nutrient databases, like the USDA Nutrient Database, do not list it [43]. One example is the study of [PERSON] et al. [37], which analysed omega-3 VLC PUFAs in fish products, and pollock fish fingers as well. It analysed that pollock fish fingers only contained 65% of the fillet meat corresponding to premium fish fingers in our study. The amount of omega-3 VLC PUFAs in fish fingers with breading was 2.09% of total fatty acids and 164.06 mg per 100 g of product. In our study, those values were higher 3.46% of total fatty acids and 283.01 mg per 100 g of product. However, in fish fingers with breading removed, [PERSON] reported omega-3 VLC PUFAs of 32.08% of total fatty acids, but in our study it was 43.08%. In the case of total omega-6 PUFAs, it was 51.5% and 23.4%, respectively. Due to the lower proportion of fish filler meat in 100 g of budget fish fingers than in premium (36% vs. 65%, respectively), the omega-3 VLC PUFA concentration was two times less in budget than premium products. Both studies showed noticeable dietary amounts of omega-3 VLC PUFAs in pollock fish fingers. The ratio of polyunsaturated to saturated fatty acids PUFA/SFA (P/S) in premium and budget fish fingers was approximately 4.3 and 4.2. P/S values were \(\geq\)2 making the evaluated fish fingers hypocholesterolemic [31]. Furthermore, a dose of 246.45 mg of EPA and DHA, established in 100 g of premium fish fingers, is considered a primary prevention of cardiovascular diseases [27; 32; 33]. This indicates that pollock fish fingers may serve as a cardioprotective food. Nevertheless, it is believed that fish fingers have a low nutritional value due to their high processing and soaking in frying fat, as well as their low content of omega-3 EPA and DHA [37]. Although fish fingers are low in omega-3 VLC PUFAs, it was shown that they can supplement the diet with certain amounts of EPA and DHA. The omission of fish fingers as a valuable component of a healthy diet is due to the fact that they are derived from lean fish with a low content of omega-3 VLC PUFAs, whereas dietary guidelines recommend the consumption of oily fish. Moreover, fish fingers contained a high amount of frying fat, which makes them an energy-dense product. The share of fish fillet flesh in fish fingers is reduced by breading and frying fat that it takes up. This is the case because the proportion of fish fillet meat in the sticks is between 35% and 65% [2]. However, it remains high enough to provide a substantial quantity of EPA and DHA. The obtained results add to the knowledge about the abundance of omega-3 VLC PUFAs in food and points to the importance of pollock fish fingers in the diet. Moreover, frying fats have a poor nutritional  
Figure 3: Omega-3 VLC PUFAs in 100 g of fish fingers with breading, mg (all values indicated significant differences at \(p<\) 0.05). reputation because they contain saturated fatty acids and/or trans fatty acids [48]. However, nowadays very often _trans_-free fats are used for industrial frying [49]. For the purpose of industrial frying of the fish fingers examined in this study, rapeseed oil was employed. Rape seed oil possesses a beneficial fatty acid profile. Similar to olive oil, rapeseed oil is rich in oleic acid and ALA, while saturated fats are below 7% [50]. Consequently, the fatty acid profile of the examined fish fingers was similar to that of rapeseed oil, with the addition of omega-3 VLC PUFAs from pollock meat. Moreover, _trans_ fatty acids were not detected in the fish fingers. Fish fingers are a highly processed product that is currently deemed a harmful dietary component. It is not true in many cases, such as pollock fish fingers, which have high-quality protein and may contain healthy fats that protect against NCD [51].