The study looked at the fatty acid composition of common carp from fish farms and open waters in Macedonia during spring and autumn. Fish from open waters had higher levels of healthy polyunsaturated fatty acids, like linoleic, EPA, and DHA, making them more nutritious. Fish from fish farms had more monounsaturated fatty acids, like oleic acid. Overall, open water carp in spring had the best nutritional value due to their high levels of essential fatty acids from their natural diet of plankton.