| Fish (6 oz serving) | Average Omega-3 (g) |
|---|---|
| Anchovy (canned in oil) | 3.4 |
| Wild Salmon | 3.2 |
| Jack Mackerel | 3.2 |
| Pacific Mackerel | 3.2 |
| Sablefish | 3.0 |
| Whitefish | 3.0 |
| Pacific Sardine | 2.8 |
| Bluefin tuna | 2.8 |
| Atlantic herring | 2.4 |
| Rainbow Trout | 2.0 |
| White (Albacore) Tuna (canned in water) | 1.4 |
| Mussel | 1.4 |
| Wild Eastern Oyster | 1.0 |
| Farmed Eastern Oyster | 0.8 |
| Alaskan King Crab | 0.8 |
| Blue Crab | 0.8 |
| Halibut | 0.8 |
| Pollock | 0.8 |
| Shrimp | 0.6 |
| Scallop | 0.6 |
| Clam | 0.4 |
| Ocean Perch | 0.4 |
| Tuna (canned in water) | 0.4 |
| Yellowfin Tuna | 0.4 |
| Cod | 0.2 |
| Mussel | 1.4 |
| Lobster | 0.2 |
| Crayfish | 0.2 |
Wild versus Farm Raised
Wild caught fish contain more Omega-3 fatty acids and less Omega-6 fatty acids as compared to farm raised fish.
Fish High in Mercury
- King Mackerel, Shark, Swordfish, Tilefish (Golden Snapper)
- See recommended fish consuption restrictions
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