Fish has been the subject of much research over the past twenty years since Danish researchers found a link between fish-eating Eskimos and low rates of heart disease.
Although fatty fish (like salmon and sardines) have more omega-3's than lean fish, even lean fish and other seafoods provide a good source.
Cold water fish such as salmon, mackerel, herring, and sardines have higher amounts of omega-3’s than do their warm water kin. In fact, a 3 ½ portion of sardines contains 5.1 grams of omega-3’s, while the same portion sizes of Chinook salmon, Atlantic mackerel, and Pink salmon contain 3.0 grams of omega-3’s, 2.2 grams of omega-3’s, and 1.9 grams of omega-3’s, respectively.
Be a savvy seafood selector. Make sure it's wild and sustainable for your health and the health of our oceans.
Always select wild fish as opposed to farm-raised which contains environmental contaminants called dioxins. When selecting fish, you should smell only a saltwater scent. Whole or cut, fresh fish is firm and resilient. When you poke it with your finger, the flesh should spring back, not remain indented. Whole fresh fish should have tight, shiny scales, with no sign of sliminess. The eyes should be bright and clear, and the gills should be clean and tinged with pink or red.It is best to use fish within a day of buying it. Rinse and rewrap fish when you get it home and store in the coldest part of the refrigerator.
Serving size: 4 ounce(s)salmonView Calorie Breakdown
Omega-6 / Omega-3 ratio: 0 : 1
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