The beneficial effects of long-chain omega-3 PUFAs (LC n-3 PUFAs), namely eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA) in human health have been thoroughly studied in recent decades¹. Fish have traditionally been the main sources of these nutrients for humans. Differences can be found between fish species both in their fat contents as well as in their fatty acid profile. The latter is affected by several factors with the feed the fish eat being the main one so that the fatty acid profile of the fish tissues typically reflects that of the fish diet². Moreover, fish themselves need adequate essential fatty acids in their diets for their own optimal growth and robustness³. With global fisheries production being relatively stable, aquaculture contributes significantly to fulfill the increasing demand for fish and seafood⁴ and hence, to provide sufficient omega-3 LC-PUFA to a growing human population⁵. The use of novel omega-3 sources like microalgae, can further contribute to the efficient production of nutritious and sustainable aquaculture products.