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Fish cooked on the bone retains slightly higher concentrations of omega-3 fatty acids than fish that has been filleted and stored before cooking — because the fat in the flesh adjacent to the bone is protected from oxidation by the bone itself during the period between filleting and cooking. Whole fish also provides the specific opportunity to consume the collar and the cheek — the two portions most consistently identified by fish-eating cultures worldwide as the most flavorful and most fatty, and therefore the most omega-3-rich, parts of the fish.