The effect of dietary menhaden meal (MM) on production and egg yolk lipids of commercial White Leghorn hens was studied for 350 d. One hundred and ninety-two birds were given a corn-wheat-soybean diet that contained either 0, 4, 8, or 12% MM. Analysis of the egg yolks at four periods in the laying cycle (162, 211, 254, and 289 d) was performed on the fresh and stored (4 wk at 4 °C, [Formula: see text]) egg yolks. Sensory evaluation was performed on fresh eggs collected at the end of the laying cycle (448 d).Production whether measured as hen-day or hen-housed, increased linearly with the inclusion of MM in the diets. The level of eicosapentaenoic and docosahexaenoic acids increased 10- and 2.6-fold to give levels of 9 and 95 mg yolk−1, respectively. Storage had no effect (P > 0.05) on these parameters. Sensory data suggested that the level of MM in the diets of laying hens should be between 4 and 8% in order to avoid off-flavours in eggs. Key words: Menhaden meal, laying hens, omega-3 fatty acids, storage, eicosapentaenoic acid, docosahexaenoic acid