الفهرس 
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Abstract
This study is outlined to formulate the main following points using teeban and karouss: fatty acids of the triglycerides and phospholipids in fresh and cooked fish-unsaponifiable matter composition of the oil of fresh and cooked fishfatty acids of the edible protein in fresh and cooked fish. All fish samples are obtained from the local market of Alexandria (teeban, february 1982) And Cairo (karouss, June 1982). The average weight of individual fish is about 500 gas for teeban and karouss. Karous is grilled using the traditional method of grilling. Internal temperature at the end of grilling after 12 min. For karouss, is 70 c. Teeban is skinned, eviscerated and cut into pieces of 5 cm. After seasoning and covering with wheat flour, teeban is pan fried in lessieur corn oil at 225 c for 5 min. The total lipids are extracted from the muscles (edible parts) of fish before and after frying (with and without flour) and grilling. Analysis is carried out on the extracted fish lipids as well as lessieur corn oil before and after frying.