How do shrimp and other shellfish rate as sources of omega-3 fat?
Lobster is usually quite low in omega-3 fat, the type of fat identified as protective against heart disease, dementia, inflammation and potentially cancer. Shrimp, scallops and clams are moderate sources of the essential fat, providing about a third of what you get from oily fish like salmon, which is categorized as an excellent source. Oysters on the other hand, go toe-to-toe with salmon; a three-ounce portion of each provides about 1 gram of omega-3 fat, the daily amount recommended by the American Heart Association for people with coronary artery disease. Mussels aren’t far behind and also rate as good sources of omega-3 fat. In addition to these choices, fin fish other than salmon that are high in omega-3 fat include Atlantic or Spanish mackerel, herring, sardines, rainbow trout, seabass and bluefin or albacore (white) tuna.
