Cholesterol content in fish meat

The cholesterol content in fish meat was determined. The samples came from a market network of the Czech Republic in a range of commonly available freshwater and saltwater fish. Assessment was carried out using reverse phase liquid chromatography with an isocratic elution system. The cholesterol content in fish meat was varied considerably and differed depending on the species of fish. Actual concentrations were in the range of 256.73 ± 10.74 mg·kg-1 for salmon up to 982.80 ± 64.45 mg·kg-1 for mackerel. No dependence, however, was found on the fat content in the fish meat, or on either the freshwater or saltwater origin of the fish.