The expansion of Brazilian aquaculture generates increased production of waste and by-products like fish viscera. To minimize the impacts related to this issue, sustainable forms of use are investigated. Visceral fat of freshwater fish could be used as a source of lipids. This study aimed to characterize the oil from viscera of three freshwater fish species, collected in three different localities in southeastern Brazil: rainbow trout (Oncorhynchus mykiss), pacu (Piaractus mesopotamicus) and curimbata [Prochilodus spp.% extracted by slow freezing. The extraction of the oils was carried out freezing the viscera at -20 °C until complete solidification. Later, they were heated to 60 °C in water bath, causing the separation of two phases (upper phase- oil).
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