Q When I eat walleye, crappie and other lake fish, am I getting omega-3s?
A Yes, but not as much as you'll get with ocean fish. According to Julie Miller Jones, professor of nutrition at the College of St. Catherine in St. Paul, fish with the most omega-3 fatty acids are those that:
• Have some color in their meat, such as salmon, tuna and trout
• Are oily, such as mackerel and anchovies
• Come from very cold bodies of water, such as Lake Superior.
The species of freshwater fish that have the most omega-3 fats are brook, rainbow and lake trout; Lake Superior salmon (sometimes called salmon-trout); chub; smelt; burbot; whitefish and lake herring. Lower-fat fish and those with very white meat, such as walleye, pike, perch, bullhead and small-mouth bass, have lower levels of omega-3 fatty acids, but they still contribute it to the diet.
The amount of omega-3 fats in farmed freshwater fish depends on the amount of omega-3 in the feed.
Omega-3 fat is an important nutrient that benefits many parts of the body. People should strive to eat fish two to three times per week.