Gilthead sea bream were reared with a wide range of practical diets over the course of different production cycles at the Institute of Aquaculture Torre de la Sal (Castellón, Spain).

Turbot and sole were reared in two different fish farms of Stolt Sea Farm (Galicia, Spain) and fish sampled at different stages of production.

Deboned fillets were vacuum packed in plastic bags and stored at -80 C until lipid and fatty acid analysis.