Effects of origin and season on the lipids and sensory quality of European whitefish (Coregonus lavaretus)

•Effect of origin and season on lipid quality and sensory characteristics.•More EPA and DHA in farmed fish than in wild fish.•The proportion of phospholipid DHA was higher in spring than in autumn.•Raw farmed whitefish was harder, less springy, and lighter in flesh color than wild. The effect of variation in origin and season on the lipids and sensory quality of European whitefish (Coregonus lavaretus) was studied. The proportion of docosahexaenoic acid (22:6n−3) of the total phospholipid fatty acids in fillets was considerably higher in spring compared with autumn. Farmed fish contained 3–4 times more lipids than wild fish. Combined, the fillets of farmed fish contained 2–3 times more eicosapentaenoic acid (20:5n−3) and docosahexaenoic acid than the fillets of wild fish. Contents of vitamin D were high both in farmed and wild fish. Aroma of raw farmed whitefish was less algae-like than wild one. Raw farmed whitefish was harder, less springy, and lighter in flesh color than wild whitefish. Cooked, farmed fish had slightly stronger flavor than wild fish. There was no significant difference in pleasantness between whitefish of different origin in any of the evaluated characteristics. Both farmed and wild European whitefish caught in autumn and spring proved to have a high content of n−3 fatty acids and vitamin D, and hence they serve as a good source of nutritionally important lipids.