Fish and shellfish — the main dietary source of the long-chain omega-3 fatty acids EPA and DHA, plus iodine, selenium and vitamin D.
10 foods
Engraulis encrasicolus
Tiny oily fish usually sold salt-cured and packed in oil, where months of curing dissolves the flesh into an intensely savoury…
Scomber scombrus
A fast-swimming oily fish with dark, strongly flavoured flesh that spoils quickly and is therefore often smoked or canned. It is…
Katsuwonus pelamis
Almost always skipjack, a small fast-growing tuna, cooked and canned in water or oil. It is a distinctly different product from…
Gadus morhua
A large cold-water groundfish with lean, flaky white flesh that stores its oil in the liver rather than the muscle. That anatomy…
Salmo salar
The great majority of salmon sold worldwide, raised in sea pens on formulated feed. It is consistently fattier than wild salmon,…
Mytilus edulis
Rope- or bottom-grown bivalves that need no feed input, making them one of the lowest-impact animal foods produced. They open…
Crassostrea virginica
Filter-feeding bivalve molluscs, farmed and wild-harvested, whose flavour tracks the water they grew in closely enough that…
Sardina pilchardus
Small schooling fish canned whole with their soft, edible bones intact. Being short-lived plankton feeders low in the food chain,…
Penaeus spp.
Decapod crustaceans, the most traded seafood in the world by value and now largely farmed. Their shells contain astaxanthin bound…
Salmo salar
An anadromous fish that feeds at sea and returns to fresh water to spawn. Its pink flesh comes from astaxanthin accumulated…