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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