Sea lamprey (Petromyzon marinus L.), a delicacy in several Mediterranean countries: unlocked the chemical composition benefits behind the success of the high gastronomic impact and traditional usage

Abstract

ABSTRACT - Sea lamprey is considered a delicacy and intensively captured during spawning migration being its fishery an important source of income for inland commercial fishermen in Mediterranean countries (Portugal, Spain) and France, providing hundreds of thousands of sea lamprey to restaurants every year. Consumption of fish as an integral part of the Mediterranean diet is crucial because seafood it is a particularly important source of high-quality protein, whilst being high in vitamins and minerals, low in saturated fat and cholesterol and the best global source of ω3 long-chain poly-unsaturated fatty acids particularly eicosapentaenoic acid and docosahexaenoic acid (EPA and DHA). These fatty acids are derived mainly from diet because humans have a limited capacity to synthesize them. This work characterizes for the first time its nutritional profile, providing the fatty acid profile (omega-3, omega-6 and omega-9 families), protein, total cholesterol, gross energy contents and lipid healthy indexes obtained from 30 sea lampreys captured during early spawning migration in Guadiana (Mediterranean region) and Mondego river basins, Portugal. The results revealed that the muscle of sea lamprey presents a high lipid content (50,7g/100g, dry weight), a high gross energy (684,5Kcal/100 g, dry weight), a low total cholesterol (0.056g/100 g, dry weight) and a very high ω3/ω6 ratio (11,2).