Slide 6 of 6

Other fish to try

Sardines, herring and anchovies are loaded with omega-3s, low in contaminants and eco-friendly, but many people don’t like their strong taste. (Fresh ones are less “fishy” than canned, which can also be high in sodium.) But sometimes, it’s just finding a great way to eat them. “I’m a tinned-sardine junkie,” says chef Laura Calder. “I’ll eat a sardine sandwich with mustard, or open a tin of kippers to eat with a mashed potato. It’s perfect food for one: fast, cheap and healthy.”

Omega-3 content
Pacific sardines, in tomato sauce, 106-g (4-oz) can: 1,546 mg
Kippers (Atlantic herring, salted and smoked), 75-g (3-oz) serving: 1,668 mg
Anchovies, 45-g (2-oz) can: 942 mg

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