Tuna Trivia.
Let’s skip the ubiquitous info on how great Omega 3 is for our health and focus on why some ocean dwellers have more of it than others. You may have been able to please mom by eating fish sticks as a kid, but face it- your Filet-O-Fish sandwich won’t reap the same Omega 3 reward as salmon or (gasp & gag) sardines. Why?

What do you do when it is cold outside? Put on a coat (if you are smart or are not wishful dressing for spring). Fish kind of do the same thing (not the wishful dressing part). Cold water fish need extra fat to keep them from freezing in the Atlantic or other cold bodies of water; ergo they develop a higher level of the omega 3 fat to accomplish this. A little something we like to call “nature’s antifreeze.”

The following is a simple comparison guide to where you’ll find the most bang for your omega buck.

Atlantic Salmon: 3,130mg
Sardines: 1,500mg
Swordfish: 1,390mg
Halibut: 790mg
Albacore Tuna (canned): 240mg
Omega 3 eggs: 150mg
Lobster: 70mg
Omega 3 enriched yogurt or milk: 30mg

It looks like I’ve developed a two-pronged theory on surviving a Chicago winter: a) escape for 4 months to Hawaii, b) eat salmon and lower your freezing point.

I prefer option A also.