Vitamins are an essential ingredient of food, as the fish body cannot produce them, and their deficiency leads to a serious disease – avitaminosis. Vitamins perform regulatory and catalytic functions for most physiological processes. We can divide them into fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (C, B vitamins).

Minerals and macroelements  are substances that in the body of the fish are found in larger amounts (calcium, phosphorus, iron, magnesium, sodium, potassium and chlorine) and microelements (trace elements) – there are far fewer of them (zinc, copper , manganese, cobalt, tin, iodine, fluorine, molybdenum). In the fish body, these substances play various functions, most often they are components of enzymes, hormones, are responsible for acid-base and osmotic balance, are necessary for the production of blood dye, etc.

A frequent and additional ingredient of food is fish colouring ingredients, so-called pigments, most often carotenoids, or plant dyes. Their natural source are primarily plants: carrots, sweet potatoes, pumpkin, parsley, kale, spinach, red pepper, broccoli and spirulina.