“…Marine fish eggs with relatively low levels of lipid include those from herring, haddock, whiting (Merlangus merlangus), saithe (Pollachius virens) (Tocher and Sargent, 1984b), cod (Fraser et al, 1988) and halibut (Falk-Petersen et al, 1989), but freshwater species such as perch (Perca fluviatilis), northern pike (Esox lucius), tilapia and roach (Leucisus rutilis) also have low lipid eggs (Henderson and Tocher, 1987). In contrast, eggs from salmon, rainbow trout, striped bass and whitefish (Coregonus albula) have higher lipid contents, and eggs from the marine fish gilthead sea bream (Mourente and Odriozola, 1990;Ronnestad et al, 1994), Senegal sole (Solea senagalensis) (Vazquez et al, 1994), common dentex (Dentex dentex) (Mourente et al, 1999a), sea bass (Ronnestad et al, 1998) and turbot (Silversand et al, 1996) all have higher levels of neutral lipids (>50% of total lipid), with the eggs from all these species having oil globules similar to those found in the relatively lipid -rich eggs of sand eel (Ammodytes lancea) and capelin (Tocher and Sargent, 1984b). The polar lipids of most fish eggs are dominated by phosphoglycerides, particularly PtdCho, followed by PtdEtn, PtdSer and PtdIns.…”