Egg quality, those characteristics of the egg that determine its capacity to survive, is a significant problem for many species of fish currently being farmed. Little is known about the determinants of egg quality and there is little agreement regarding reliable methods for its assessment. To be of practical benefit, assessments should be simple to perform and should be carried out as early in development as is possible. Fertilization rates are often used as measures of quality. For the Atlantic halibut Hippoglossus hippoglossus, fertilization rate and assessments of cell symmetry at early cleavage stages provide reasonable indicators of quality. Regardless of assessment method, it is strongly recommended that performance data from all batches of each broodfish be examined when surveying the overall quality of a stock. The misleading effects of pooling such information are demonstrated for a rainbow trout Oncorhynchus mykiss broodstock. Although a large number of factors have been implicated as possible determinants of egg quality, only 1) bacterial colonization of the eggs, 2) nutritional status of the broodfish and, 3) overripening, the process of aging that occurs when eggs are retained within the broodfish after ovulation, have been clearly shown to affect egg quality.The effect of overripening on fish egg quality is discussed in detail. Species-specific differences in the time scale of overripening are pointed out and related to spawning strategy and water temperature. Rainbow trout eggs and those of other salmonids should be fertilized within approximately one week of ovulation. Overripening proceeds much more rapidly in warm water species, e.g., tilapia eggs must be fertilized within an hour or so of ovulation. Egg viability also decreases rapidly for batch spawning species. Fertilization data are presented for Atlantic halibut demonstrating that egg quality decreases 4-6 h after ovulation. The rate of overripening was comparable for eggs held in vitro in ovarian fluid to those retained within the ovarian lumen. These halibut data, combined with information from other marine and freshwater fish, indicate that overripening is a significant determinant of egg quality for many if not all fish. . 1991.Broodstock management, fecundity, egg quality and the timing of egg production in the rainbow trout Oncorhynchus mykiss. Aquaculture 100: 141-166.

Abstract. Lipid class and fatty acid analyses were carried out on eight batches of pre‐fertilized eggs of Atlantic halibut, Hippoglossus hippoglossus (L.). These batches were classified as ‘viable’ or ‘non‐viable’ according to fertilization rate, blastomere symmetry and incubation success. The lipid class and fatty acid compositions were very similar between egg categories with exception of cholesterol which was shown to be significantly greater in the ‘non‐viable’ eggs. Polar lipid classes predominated (67·1% and 67·0% of the total lipid for ‘viable’ and ‘non‐viable’ egg batches respectively), with phosphatidylcholine (PC) being the major class (43·2% and 43·5%) and triacylglycerol (TAG) the main neutral lipid class (18·8% and 17·8%). Gas liquid chromatography of fatty acid methyl esters from the total lipid revealed no significant differences in fatty acid composition. The fatty acid profiles of viable egg batches showed five major fatty acids 16:0 (17·3%), 18:0 (4·8%), 18:1n‐9 (9%), 20:5n‐3 (119%) and 22:6n‐3 (25·9%). The results are discussed in terms of the potential role of lipids as egg quality determinants in fish.