Florida's Top Omega-3 Fatty Acids-Seafood

One of the most recognized health benefits associated with eating seafood are Omega-3 fatty acids. These important substances are essential fatty acids that are required for healthy human development, but can't be manufactured by the body. They need to be obtained through food, and
fish and shellfish are considered to be the main dietary source.
Omega-3 fatty acids are important because help promote healthy brain and eye development in children and reduce heart disease in adults. U.S. health experts recommend a daily intake of 250 mg of Omega-3 fatty acids for the general population and 1000 mg for people with heart disease, and pregnant or breastfeeding women. Oily fish such as salmon, herring, and sardines are high in Omega-3 fatty acids. While these fish can usually be found in most retail stores in Florida, they are not caught or raised locally.
So how do some of Florida's top seafood species rank in Omega-3 Fatty Acids? The following list was compiled by seafood specialists with the University of Florida. Enjoy!

Approximate value for 4 ounces of raw, edible portions
Species	Omega-3  Fatty Acids (mg)
Amberjack	260
Bluefish	770
Catfish (farm-raised)	370
Clams	150
Blue crab	320
Stone crab (cooked 3 oz)	N/A
Flounder	210
Grouper	260
Spiny lobster	380
King mackerel	300
Spanish mackerel	1100
Mahi-Mahi	110
Mullet	350
Oysters	610
Scallops	200
Shark	870
Shrimp	490
Snapper	320
Swordfish	830
Tilapia	320
Tilefish	430
Yellowfin tuna	230

Source: Sullivan, A.L. and Otwell, W.S. 1991
A Nutrient Database for Southeastern Seafoods: A Comprehensive Nutrient and Nomenclature Handbook for Selected Southeastern Species. Composition of Foods: Finfish and Shellfish, USDA Handbook 8-15

To learn more about the health benefits of seafood visit:
http://seafoodhealthfacts.org/