While salmon is often considered the primary source of Omega-3, several other common fish species provide comparable or even higher levels of EPA and DHA.
Sardines are noted for being high in Omega-3, protein, vitamin D, vitamin B12, and minerals. Because they occupy a lower position in the food chain, they also present a lower risk of mercury exposure compared to larger predatory fish.
Mackerel is another accessible option, particularly in local markets, offering high fat content including Omega-3 fatty acids. Anchovies are also highlighted as nutrient-dense small fish providing essential micronutrients. These alternatives offer practical ways to supplement dietary Omega-3 through various forms, such as fresh fish, dried fish, or fish sauce.