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