Chart of Omega 3 Content of Different Fish

I found this list of the omega 3 contents of fish, and thought Id share it with everyone, I think it could come in handy

Fish/ Omega 3's (grams per 6 ounces)

Salmon (atlantic)/ 3.6
Anchovies / 3.4
Mackeral (Pacific) / 3.2
Sablefish / 3.0
Salmon (chinook) / 3.0
Salmon (canned) / 3.0
Sardines (canned) / 2.8
Herring (pickled) / 2.4
Mackeral (Atlantic) / 2.0
Salmon (Sockeye) / 2.0
Trout (rainbow, farmed) / 2.0
Bluefish / 1.6
Smelt (rainbow) / 1.6
Striped Bass /1.6
Salmon (coho, wild) / 1.4
Swordfish / 1.4
Tuna (white, canned) /1.4
Bass (freshwater) /1.2
Sea Bass /1.2
Pollock /1.0

Atlantic Cod, Catfish, Flounder, Grouper, Haddock, Halibut, Orange Roughy, Snapper, Sole, and Yellowfish Tuna all have < 1.0 gr/6oz

No walleye? :(

sorry man, couldnt find it

Canned Pilchards, per 100 grams

2.7g fat.. 0.9 sat, 1.1 poly (of which Omega3 - 1.0 (of which DHA - 0.2, EPA - 0.5))

6 oz is 170 grams, so...

1.7 Omega3 per 6 oz (DHA-0.34, EPA-0.85)

Awesome, repped

I've seen somehting like this before that was very misleading compareing some raw with some cooked potrions. I assume those are all per 6oz uncooked, fillets?

I can answer that myself, since I know the canned tuna is not raw, but overall it looks useful. That canned tuna content does look a bit high though - I'm very suspicious of that. Tuna is definitely not nearly as 'fatty' as trout and definitely less than 1/2 the omega-3's of salmon.

The yellowfin(?) tuna is a surprise - way lower than 'white' tuna, yet both in the same family as mackerel, and all with a similar basic diet of smaller, mostly-plankton eating fish, so why the drastically variable O-3 content?

I like to incorporate shrimp w/ verggies in my diet

This one breaks it down into types of fatty acid. Per 100g (3.53 oz) of edible fish.

[url]http://fn.cfs.purdue.edu/fish4health/NutritionalContentofFish/omega3.pdf#search=%22omega%203%20in%20fish%20content%20tuna%20salmon%22[/url]

[QUOTE=plumher]I like to incorporate shrimp w/ verggies in my diet[/QUOTE]

The one I just posted has shrimp on the 2nd page.

The colder the water of the fishs habitat, the more omega 3. A general good rule to use. I am surprised Pollock has such a low number... Pollock in Norway, or "Polla" and "Ler" is quite an oily fish... not to mention they live in cold water. Perhaps the American verison of Pollock is quite different, but I do know the American eqivilant of Polla is in the Cod family, same as the Polla and Ler in Norway.

[QUOTE=FlyingV]The yellowfin(?) tuna is a surprise - way lower than 'white' tuna, yet both in the same family as mackerel, and all with a similar basic diet of smaller, mostly-plankton eating fish, so why the drastically variable O-3 content?[/QUOTE]

Yellow Fin tends to live in a warmer climate. The Gulf stream plays a pretty big part in this. Thats why a lot of yf are caught in the "canyons".

If you're interested in Omega 3 and Omega 6 fatty acids in foods then there is a free program that lists 9000 of them....

[url]http://efaeducation.nih.gov/sig/food.html[/url]

KIM at the bottom. 32.6MB download.

[QUOTE=BigNorwegian]Yellow Fin tends to live in a warmer climate...[/QUOTE]

Excellent, thank you.

[QUOTE=FlyingV]Excellent, thank you.[/QUOTE]

Glad I could be of help :D

If you've ever turned on ESPN on Saturdays and seen them big game fishing for Tuna, they're going for YF.