Total lipid content and fatty acid composition of commercially important fish species from the Mediterranean, Mar Grande Sea

► Fatty acids composition of 11 highly consumed fish species from Southern Italy as nutritional value. ► The fish examined had a relatively high proportion of n − 3 polyunsaturated fatty acids. ► Docoesahexaenoic acid (DHA) and eicoesapentaenoic acid (EPA) dominating. ► Their consumption is advantageous for fish consumers.