Marine amphipods from mediterranean aquaculture: Nutritional benefits and challenges for their potential use as food

As global demand for sustainable protein sources intensifies, integrated multitrophic aquaculture (IMTA) emerges as a strategy to enhance resource efficiency. This study evaluates marine amphipods, naturally occurring in fish farms, as a novel food source by analysing their nutritional composition, safety, and potential applications. Samples from two Spanish farms were collected across two seasons and assessed for proximate composition, fatty acid and amino acid profiles, mineral content, and antibiotics. Results revealed amphipods as rich in high-quality protein (up to 36.8% dry weight), essential minerals such as calcium and iron, and omega-3 fatty acids, with EPA and DHA levels of 51–92 mg/g fat. The high n-3/n-6 fatty acid ratio and low thrombogenic index indicated cardiovascular benefits, surpassing many conventional sources. Geographical and seasonal variations were observed, with higher lower saturated fatty acids and increased iodine levels the warmer months. Oxytetracycline, a common antibiotic, was undetectable, affirming safety. Compared to insects and spirulina, amphipods exhibited superior mineral and n-3 profiles, positioning them as viable alternatives for culinary use, natural supplements, or sports nutrition. Their integration into IMTA systems could reduce aquaculture waste while diversifying protein sources. Further research on nutrient bioaccessibility and large-scale production is recommended to fully harness their potential. • Marine amphipods are a high-quality source of proteins and omega-3. • High concentrations of Fe and Ca are found in the collected amphipods. • The high concentration of I and Sr limits their consumption. • Among potential uses are: culinary ingredient and natural and sports supplements.