Current research has shown that oily fish, specifically pelagic species, blue shark (Prionace glauca), shortfin mako (Isurus oxyrinchus), swordfish (Xiphias gladius) and bluefin tuna (Thunnus thynnus), in addition to being a source of essential nutrients of proteins (15 - 21%), Lipids (0.5 - 3.3%), carbohydrates, vitamins and minerals, it constitutes a rich source of bioactive compounds, which promote the health of the fish consumer. Bioactive compounds are components naturally present in food and in relatively small amounts, which after enzymatic hydrolysis at the gastrointestinal level, influence cellular and physiological activities, obtaining a positive effect on consumer health after ingestion. These benefits are achieved through multifactorial physiological mechanisms that include antioxidant, antihypertensive, antidiabetic, antimicrobial, antiviral or immunomodulatory activity, among others. The increase in diseases such as cancer, hypertension or diabetes have caused the population to prefer foods that, in addition to providing nutrients, provide functional benefits for health. In this sense, it has been shown that various nutrients present in oily fish, such as proteins, are a rich source of bioactive peptides, which demonstrate antihypertensive properties, showing a high inhibitory activity of the angiotensin-I converting enzyme (ACE), with IC₅₀ = 0.4 mg/mL. In addition, the high contribution of these species in omega 3 polyunsaturated fatty acids (0.884 - 3.342 g/100 g Dw), vitamin D (7.2 - 15 μg/ 100g Dw), vitamin A (500 - 1000 Eq. Retinol/100 g Dw) and minerals such as selenium (48.1 - 82 μg/100 g Dw), which are known for their anti-inflammatory and antioxidant effects, may have a synergistic effect on the benefits of oily fish consumption. Therefore, in this work we systematically review the scientific evidence of the benefits of consuming bioactive compounds from oily fish and their effect on physiological risk factors, molecular pathways and bioactive metabolites