Comparative analysis of carotenoids, fatty acids, minerals, tastes, and odor in the skin of wild versus farmed large yellow croaker: Superior nutritional benefits with elevated heavy metal risks

People commonly consume large yellow croaker with skin, yet comprehensive studies on the skin's nutritional value, flavor, and health risks are lacking. The skin from wild fish and those from five main farming areas, nearly representing all fish in the market, were analyzed. The study revealed that the skin of all tested fish exhibited high levels of carotenoids, EPA, DHA, Σn-3/Σn-6 PUFA, Fe, Se, Cu, Zn, and various flavor compounds including free amino acids, 5′-nucleotides, and odor substances, and low levels of atherosclerotic and thrombogenic indices, suggesting health benefits. Notably, the wild fish skin was yellower with high carotenoid accumulation and nutritionally superior in fatty acids but showed a high heavy metal risk. Additionally, this research has, for the first time, elucidated that carotenoid storage in the skin of large yellow croaker depends on lutein esterification with oleic, palmitic, and decanoic acids. In summary, the current study indicates that the skin of farmed fish offers significant nutritional value and favorable flavor profiles, making it safe for consumption. However, while the skin of wild large yellow croaker is more nutritionally advantageous, it also presents a non-negligible risk of heavy metal contamination. •Nutritional and flavor profiles of large yellow croaker skin were firstly studied.•The quality evaluation was based on on-site synchronous sampling.•Carotenoid nature composition was firstly studied in the skin of the species.•Carotenoid storage depended on lutein esterification with specific fatty acids.•Wild fish had higher nutritional values than farmed fish but showed heavy metal risk.