Proximate analysis and fatty acid composition of eight commercially important species of Lake Superior fish were determined. Palmitic acid (C16:0) was the predominant saturated fatty acid, accounting for 68–79% of total saturated acids. Oleic acid (C18:1) was the most abundant monounsaturated fatty acid. Linoleic acid (C18:2), linolenic acid (C18:3), eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) were the predominant polyunsaturated fatty acids. Brining, smoking and refrigerated storage caused a reduction in total lipid, but only a small loss in n-3 fatty acids. The data revealed that most Lake Superior fish examined were excellent sources of polyunsaturated fatty acids with very high levels of omega-3 (n-3) fatty acids, especially eicosapentaenoic and docosahexaenoic acids.