Table 1 Amounts of total fat, EPA, DHA and EPA + DHA (g/100 g of serving) in fish species of different origin and processing
From: Significance of long chain polyunsaturated fatty acids in human health
Fish name | Total fat | EPA | DHA | EPA + DHA |
|---|---|---|---|---|
Atlantic mackerel (cooked) | 17.8 | 0.504 | 0.699 | 1.203 |
Greenland halibut (cooked) | 17.7 | 0.670 | 0.504 | 1.178 |
Chinook salmon (cooked) | 13.4 | 1.010 | 0.727 | 1.737 |
Atlantic salmon (farmed) | 12.4 | 0.690 | 1.457 | 2.147 |
Atlantic herring (cooked) | 11.6 | 0.909 | 1.105 | 2.014 |
Red salmon (cooked) | 11.0 | 0.530 | 0.700 | 1.230 |
Pacific sardine (canned in tomato) | 10.5 | 0.532 | 0.865 | 1.397 |
European anchovy (canned in vegetable oil) | 9.7 | 0.763 | 1.292 | 2.055 |
Atlantic salmon (wild, cooked) | 8.1 | 0.411 | 1.429 | 1.840 |
Rainbow trout (farmed and cooked) | 7.2 | 0.334 | 0.820 | 1.154 |
Red tuna (fresh or cooked) | 6.3 | 0.363 | 1.141 | 1.504 |
Rainbow trout (wild and cooked) | 5.8 | 0.468 | 0.520 | 0.988 |
Sword fish (cooked) | 5.1 | 0.138 | 0.681 | 0.819 |
Atlantic and Pacific halibut (cooked) | 2.9 | 0.091 | 0.374 | 0.465 |
Channel catfish (wild, cooked) | 2.9 | 0.100 | 0.137 | 0.237 |
European pollock (cooked) | 1.9 | 0.076 | 0.162 | 0.238 |
Mere fish various sp. (cooked) | 1.3 | 0.035 | 0.213 | 0.248 |
Shrimp various sp. (cooked) | 1.1 | 0.171 | 0.144 | 0.315 |
Atlantic cod (cooked) | 0.9 | 0.004 | 0.154 | 0.158 |
Tuna (canned in brine) | 0.8 | 0.047 | 0.223 | 0.270 |