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Investigated were the changes in fatty acid composition, oxidation and enzymatic deterioration of lipids in frozen (−30°C) fish fillets from the Persian Gulf. The narrow barred Spanish mackerel (Scomberomorus commersoni) and white cheek shark (Carcharhinus dussumieri) were tested with storage times of 0, 1, 2, 3, 4, 5 and 6 months at −18°C. Statistical results showed that the major fatty acids among the saturated and monounsaturated fatty acids of each fish species were palmitic (C16:0) and oleic (C18:1n‐9) acids, respectively. Both linoleic acid (C18:2n‐6) and arachidonic acid (AA) (C20:4n‐6) were predominant in total n‐6 polyunsaturated fatty acids in both mackerel and shark. The EPA (eicosapentaenoic acid; C20:5 n‐3) and DHA (docosahexaenoic acid; C22:6 n‐3) acids were the major fatty acids among total n‐3 acids in both fishes. During frozen storage, the PUFA (40.1 and 23.94%), n‐3 (48 and 42.83 …