The researchers studied the fat and fatty acid levels in Sakarya Chub fish from the Melen River Basin during different seasons. They found that the fish had higher fat content in summer compared to winter and spring. The fatty acids in the fish were mostly polyunsaturated, followed by monounsaturated and saturated fats. The fish had high levels of beneficial omega-3 fatty acids like EPA and DHA. Palmitic acid was the most common saturated fat found in the fish.