Assessment and comparison of proximate,fatty acid and mineral composition of six edible portions of South African cultured yellowtail (Seriola lalandi)

A whole fillet (A) and five distinct anatomical portions within a fillet (B–F) of South African farmed yellowtail were assessed for proximate, fatty acid and mineral composition. Within the whole fillet, moisture, protein, fat and ash accounted for 71%, 21%, 5% and 1% of the proximate composition respectively. Considerable inter‐muscular variation in nutritional composition was observed, however, the dorsal section (portions B and D) was most representative of the proximate, fatty acid and mineral composition of the whole yellowtail fillet and may be used in future studies. High variability in mineral and essential fatty acid content was observed and no one portion could be considered to contain a superior nutrient complex. South African farmed yellowtail can be considered a semi‐oily fish (5.3% fat) with relatively high levels of PUFA detected (PUFA > SFA > MUFA) primarily located in the dorsal and caudal sections. This study provided important information regarding the nutritional composition of South African reared yellowtail as well as recommendations regarding the sub‐sampling of specific portions for future nutrient composition studies.