Salmon is the prom queen of fish — that is, super popular. The fat in salmon (especially wild-caught salmon) is the “good” kind, and has lots of calcium and vitamin D, says DeRocha. “This is because wild caught salmon is found in its natural habitat and hence is less exposed to contaminants and processed fish food,” she says. The National Institutes of Health recommend that men consume 1.6 grams and women consume 1.1 grams of omega-3s daily, and one 3-ounce has more than enough. Alaskan Chinook (or King) salmon, Coho salmon and sockeye salmon are three wild salmon species rated the highest in omega-3s.
2. TUNA (Skipjack)
You can’t beat tuna for everyday convenience: Rip open a pouch or a single-serve can and toss it in your salad for a quickie lunch. “Tuna is rich in omega-3 fatty acids, vitamin D, and selenium — a mineral that acts as a powerful antioxidant in the body,” says Agyeman. “Antioxidants protect the body from oxidative stress and damage to your cells.” Don’t let tuna be your only fish, however, because most species have a high mercury content, points out Derocha. In general, bigger varieties (of any fish) contain more, and when it comes to tuna, that means going easy on yellowfin, ahi tuna and albacore. “Instead, opt for smaller species like the skipjack, which is the chunk light tuna in a can,” she says.