4. Literature Review Consumption of fish provides an important nutrient for 135 billions of people worldwide and thus makes a very significant contribution to nutrients (FAO, 2010). Fish consists of polyunsaturated fatty acids in the form of arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid (Kinsella et al.1990). Marine species have high level of PUFAs and those species are less likely consuming by the poor and low income people. And Small pelagic forage fish species have rich PUFAS and they are cheaper and preferably consumed by them (Tacon and Metain, 2009). Increasing consumption of omega-3 fatty acid can benefit health by reducing Cardiovascular diseases (Udani and Ritz, 2013). Kinsella (2005) reported that the increase of unsaturated fatty acids along with the reduction of saturated fats , supports the lowering of blood cholesterol in humans. Din et al., ( 2004) stated that the fish consumption were mainly attributed to the effect of omega-3 polyunsaturated fatty acids which are thought to have several potential cardio protective actions. It was observed that Greenland Eskimos exhibited significantly lower rates of mortality from coronary heart disease (CHD) compared to Danes due to high intake of fish which are rich of omega -3 PUFAs (Menotti et al, 1999 Heidel et al ., 2007). However, Coronary heart disease is still the leading cause of death and disability in the world. Well known risk factors for heart diseases include age, sex, smoking, diet, physical inactivity, high blood pressure, diabetes and high cholesterol level and some more factors associated such as life style, social class, income and occupational factors comprising job stress, combustion products and environmental factors (Yasunori Suematsu et al,2013). The consumption of fish and fish products is recommended as a means of preventing cardiovascular diseases and greatly increased over recent decades in many European countries (Cahu et al .,2004). Modification in the fatty acids profiles by different culinary technologies in cooking fish for consumption alters the nutritive value of final product is major importance of human health. Therefore, the fatty acids profile in fish varied with fresh, processed and cooked form(Garcia-Arias et al., 1998).