###### Abstract  
(1) Background: Sea fish with a high level of omega-3 very long-chain (VLC) PUFAs makes them a valuable component of a healthy diet. One of the most popular fish products is fish fingers, for which the market is still growing. The 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. It is unclear whether fish fingers can increase the amount of omega-3 VLC PUFAs in the diet. Hence, this study aimed 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 supermarkets. (2) Methods: The premium fish fingers were made with pollock fillet and the budget ones with minced pollock meat. Fat content and fatty acids profile were analysed. (3) Results: The primary fatty acid found in fish fingers was oleic acid, followed by linoleic acid. Saturated fatty acids were less than 7%. This reflected the composition of trying fat, which was rapesed oil. Fish fingers contained a dietary noticeable amount of omega-3 VLC PUFAs; for premium and budget fish fingers it was 283.01 mg and 123.44 mg per 100 g of product, respectively. (4) Conclusions: Not all fish fingers have the same nutritional value, despite being manufactured by the same producer and from the same fish species. Even though both were made from pollock, premium fish fingers were a better dietary source omega-3 EPA and DHA than a low-cost alternative. Eating three sticks (100 g) of examined pollock fish fingers, either premium or budget, can meet the recommended daily intake level of omega-3 VLC PUFAs at 100% or 50%, respectively. omega-3 VLC PUFAs; fish fingers; fish sticks; wild pollock Article  
A Comparison of Omega-3 VLC PUFA Content of Premium and Budget Wild Pollock Fish Fingers Manufactured by the Same Producer  
found in the frozen food section of supermarkets, where they are commonly available. For marketing purposes, fish fingers are divided into two price categories: premium and budget. Premium fish fingers are made from fish fillets, whereas budget fish fingers are made from minced fish meat, which is mixed with other ingredients. Both types of fish fingers are coated with breadcrumbs, pre-fried and frozen [6]. Usually, the weight of a single fish finger does not exceed 35 g. Fish meat makes up about 35-65% of a fish finger's weight. Breading consists of grain flour or other products of grain milling, possibly modified by processing with the addition of salt and spices. Breading increases the crispiness, juiciness, taste, smell, and colour of fish fingers. Additionally, it protects the meat from air during frying and storage, thus reducing meat drying and lipid oxidation. This is important because fish fingers are characterized by a large surface area compared to their mass. The colour of fish fingers is affected by the temperature of the frying fat, its quality, and frying time. After frying, the products are immediately sent to freezing [7,8]. Fish fingers are usually packaged in polyethylene-coated cardboard with low water evaporation and gas permeability [9]. Sea fish and fish products are valuable element of human diet [10]. They contain important nutrients, especially full-value proteins, valuable lipids, micro- and macro-elements and B vitamins, and oily fish contain a significant amount of vitamin D. But their most important feature is omega-3 very long-chain polyunsaturated fatty acids (VLC PUFAs) [11]. There are several types of omega-3 fatty acids, but the majority of research studies focus on alpha-linolenic acid (C18:3 ALA), eicosapentaenoic acid (C20:5 EPA), docosapentaenoic acid (C22:5 DPA), and docosabexaenoic acid (C22:6 DHA).