fish / omega 3

[anthrax]

FISH AND SHELLFISH GROUPED BY THEIR OMEGA-3 FATTY ACID CONTENT
Higher Level Group - (More than 1.0 gram per 3 ounce cooked serving)
Herring
Spanish Mackerel
Pacific & Jack Mackerel
Atlantic Salmon
King Salmon
Pink Salmon
Bluefin Tuna
Whitefish



Medium Level Group - (Between 0.5 to 1.0 grams per 3 ounce cooked serving)
Freshwater Bass
Bluefish
Atlantic Mackerel
Chum Salmon
Coho Salmon
Sockeye Salmon
Smelt
Striped Bass
Swordfish
Rainbow Trout
Whiting
Wolffish
Blue Mussels
Oysters


Lower Level Group - (0.5 grams or less per 3 ounce cooked serving)
Cod (Atlantic)
Flounder
Grouper
Haddock
Halibut
Mahi-Mahi
Mullet
Ocean Perch
Freshwater Perch
Northern Pike
Pollock (Atlantic)
Pacific Rockfish
Red Snapper
Sea Trout
Skipjack Tuna
Yellowfin Tuna
Clams
Blue Crab
Scallops
Dungeness Crab
Snow Crab
Shrimp
Northern Lobster
Spiny Lobster