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This is an index of the sidebars included in recipes. These short tidbits of information can help answer questions on everything from Omega-3 Fats in fish to whether to cook chicken with the skin on or not. Want to know about garlic and cholesterol? Is it okay to eat eggs or not? It's all here.
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Omega-3 Fats in Fish
Below are the approximate amounts of Omega-3 fats per 4 ounce serving (about the size of a deck of cards).
Fresh Atlantic Salmon (farmed): 2,800 mg
Fresh Atlantic Salmon (wild): 2,300 mg
Smoked salmon: 600 mg
Canned salmon: 1,400 mg
Sardines: 1,700 mg
Snapper: 400 mg
Fresh Rainbow Trout (farmed): 1,100 mg
Fresh Rainbow Trout (wild): 900 mg
Fresh Yellowfin tuna: 275 mg
Canned tuna: 315 mg
Grouper: 300mg
Shark: 1,100 mg
Orange roughy: 26 mg
Crayfish (Crawfish) (farmed): 195 mg
Crayfish (Crawfish) (wild): 200 mg
Oysters, Eastern (wild): 750 mg
Oysters, Eastern (farmed): 490 mg
Oysters, Pacific: 830 mg
Shrimp: 600 mg
Blue mussel: 540 mg
Scallop: 240 mg
Squid/Calamari: 560 mg
Halibut: 600 mg