## 4 Discussion
There was a high energy content in the fish fingers examined, but they also had a high nutritional density due to the presence of beneficial fatty acids such as monounsaturated and polyunsaturated fatty acids. There are also scant reports of wild pollock as a source of omega-3 VLC PUFAs [37; 52]. However, wild pollock are caught in large quantities and has a significant share of the fish market [41]. This study showed a noticeable amount of EPA and DHA in pollock fish fingers. Consuming a modest portion of 100 g (only three sticks) of premium and budget pollock fish fingers may provide 283.01 mg and 123.44 omega-3 VLC PUFAs, which corresponds to approximately 100% and 50% of the recommended daily intake of these fatty acids. A standard 200-g portion of fish fingers could provide approximately 500 mg and 250 mg. No plant or terrestrial animal food can provide such a substantial quantity of omega-3 VLC PUFAs, except for those that have been fortified with fish oil. Naturally, fish fingers prepared from pollock, which is a lean fish, contained a lower amount of EPA and DHA than dishes prepared with oily fish. However, it was still sufficient to consider them as a valuable source of these fatty acids. It is important to emphasize the potential importance of pollock in one's diet because the market for pollock is growing [41]. Pollock is described as a source of high-quality protein that has a beneficial effect on the functioning of the body. However, it is not considered as a source of omega-3 VLC PUFAs. Nonetheless, the outcomes obtained in this study suggest that pollock merits recognition in this regard as well. If fish fingers or other breaded fish products are fried in fat with a nutritionally beneficial fatty acid profile, they acquire additional nutritional value. The fish fingers examined in this study were pre-fried in rapeseed oil, rendering it the primary fat present in them. It contained between 70% and 85% of the product's fat content. Rapeseeed oil has a high content of oleic acid, which is similar to olive oil. Another significant reason to recognize fish fingers as a source of omega-3 VLC PUFAs in the diet is the frequency of their consumption and the rapid increase of the fish fingers market [3]. Furthermore, fish fingers are generally acceptable to children, and in many cases, they are the only fish products that children are interested in consuming [1; 53; 54]. At the same time, omega-3 VLC PUFAs are particularly important for children's health. It is not about preventing NCD, but rather about their beneficial impact on the proper development of the brain, learning ability, visual acuity, and counteracting allergy symptoms, such as atopic eczema [55; 56]. This is why omega-3 VLC PUFAs should be provided regularly in children and adolescent diets. Pollock fish fingers are relatively common in the diet of children in kindergarten and schools in many countries [[PERSON], 2021]. Usually, they occur several times a month. This is one of the cheapest fish dishes. Despite the modest amount of omega-3 VLC PUFAs present in pollock fish fingers, it suffices to meet 100% of the recommended daily intake when consuming three sticks (100 g). Regardless of the above discussion regarding the content of omega-3 VLC PUFAs in fish fingers, it should be emphasized that the consumption of fried breaded fish carries a certain health risk. The risk concerns toxic compounds developed during frying, including Maillard reaction products, acrylic amide, and lipid peroxidation products [57; 58]. This risk increases with the frequency of consumption of food containing these toxic substances. Hence, it should be recommended not to consume fried products such as fish fingers on a frequent basis. With the above, they can only be treated as a dietary supplement for omega-3 VLC PUFAs. But they cannot be the primary source of these fatty acids.