Recommendations

Type of Fish/Seafood

Serving size

# of Servings

All fish, particularly fatty fish (salmon, albacore tuna, mackerel, lake trout, herring, and sardines)

3 ounces cooked (or 4 ounces raw)

Two per week

EPA+DHA per day, preferably from fatty fish; supplements can be considered with physician consultation

1 gram EPA+DHA

One per day

EPA+DHA per day as a capsule with physician consultation

2-4 grams EPA+DHA

One per day

Fish, especially salmon, trout, white (albacore or bluefin) tuna, mackerel, or other fish that are high in EPA and DHA

4 ounces

Two per week

Fish rich in omega-3 fatty acids, such as salmon, trout, and herring

Not specified

More often

Fish, type unspecified

≤5 ounces

One per day

Fish

Not specified

2–3 per week

Fish, type unspecified

Equivalent to 200–500 mg of EPA+DHA

1–2 per week

Fish, particularly oily fish

Not specified

Consumption encouraged

Fish

Not specified

Two per week, one of which should be oil fish (≈450 mg/ day of LCPUFA)

Fish, especially fatty fish

130 grams

1–2 per week

Fish, preferably oily fish

Unspecified

At least 2 per week



The National Academies | 500 Fifth St. N.W. | Washington, D.C. 20001
Copyright © National Academy of Sciences. All rights reserved.
Terms of Use and Privacy Statement