Omega-3 Levels in Seafood^7,8

Seafood	EPA/DHA**
Anchovies	2,050 mg
Golden Bass Atlantic Gulf of Mexico	900 mg 900 mg
Blackfish	400 mg
Catfish Farmed Wild	200 mg 250 mg
Clams	300 mg
Cod Alaskan Atlantic Pacific Black	300 mg 250 mg 150 mg 1,800 mg
Crab Dungeness King Snow	400 mg 400 mg 500 mg
Halibut	500 mg
Herring Atlantic Pacific	2,000 mg 2,100 mg
Lobster	100 mg
Mackerel Atlantic King	1,200 mg 400 mg
Mahi Mahi	150 mg
Mussels	800 mg
Oysters Eastern Pacific	700 mg 1,400 mg
Pollock (Alaskan)	450 mg
Rockfish	400 mg
Salmon (canned) Sockeye (red) Pink Salmon (farmed) Salmon (wild) Atlantic Chum Coho King Chinook Pink Sockeye (red)	1,400 mg 1,100 mg 2,650 mg 1,400 mg 800 mg 1,100 mg 1,700 mg 1,300 mg 1,200 mg
Sardines	1,000 mg
Scallops	350 mg
Shark	700 mg
Shrimp	300 mg
Snapper	300 mg
Sole	500 mg
Swordfish	800 mg
Trout (Rainbow) Farmed Wild	1,100 mg 1,100 mg
Tuna Albacore White (Skipjack)	850 mg 250 mg

*USDA serving size tends to vary. In this table, the numbers are calculated based on 3.5 ounces (100 grams). This is not a uniform serving size; for example, a serving of sardines is only 2 ounces, while a serving of salmon is 6 ounces (according to the U.S. Department of Agriculture).

**Rounded to the nearest 50 mg. The levels of omega-3 fatty acids in seafood can vary by up to 300 percent. This is due to the type of food the fish consume, along with the location, age and season they are caught. Human influences, including processing, storage, packaging and cooking, can also affect the amount of omega-3 fatty acids in a given serving of fish.