The lipids of fish. 1. Content and condition of lipids in the flesh of the haddock (Gadus aeglefinus)

Abstract

Finely minced haddock flesh was exhaustively extracted successively with light petroleum, ethyl ether, cold ethanol, chloroform, hot ethanol, acid hydrolysis and extraction of lipid. Lipid was obtained in each extract, with about l[degree]/o total lipid but only 0.1-0.2[degree]/o "free." The results suggested more than one type of linkage between lipid and protein.