The researchers studied the fat content in tilapia fish raised in seawater and freshwater. They found that the fat content in seawater-raised tilapia was slightly higher than in freshwater-raised tilapia. The main type of fat in the fish was triglycerides. The most common fatty acids in the fish were 14:0, 16:0, and 18:0 for saturated fats, and 16:1, 18:1, 18:2, and 22:6 for unsaturated fats. Seawater and freshwater-raised tilapia had similar fat compositions.