Are saltwater fish higher in omega-3 fatty acids than freshwater fish？
海水魚的Omega3脂肪酸比淡水魚高嗎？All seafood, fresh and saltwater, contains omega-3 fatty acids unique to seafood (see “What are Omega-3s”).
所有的水產，包括淡水水產和海水水產，都含有水產品特有的Omega3脂肪酸。
Although omega-3 fatty acids are usually associated with marine species such as salmon or herring, freshwater species, usually from cold northern waters, can also have higher levels of EPA and DHA.
雖然通常Omega3脂肪酸是和鮭魚和鯡魚等海產聯係在一起，但是淡水水產，通常是產於北方寒冷地區的魚類，也可能含有較高的EPA和DHA。
In a 4-ounce cooked portion of trout there are approximately 1,058 milligrams (mg) of EPA and DHA.
四盎司的鱒魚含有大約1058毫克的EPA和DHA。
Other more popular freshwater fish species do have lower levels of omega-3 fatty acids ranging from 101 mg per 4-ounce portion in channel catfish to 153 mg per 4-ounce cooked portion in tilapia.
其他常見的[杜編：美國市場上常見]的淡水魚的Omega3則低得多，四盎司的鯰魚隻有101毫克，四盎司的羅非魚（即吳郭魚）隻有153毫克。
The EPA and DHA content in 4-ounce portions of popular saltwater fish range from greater than 1,800 mg in Atlantic and King salmon, 977 mg in canned albacore (white) tuna, and 181 mg in cod.
而海水魚中，四盎司的大西洋鮭魚或大王鮭魚含EPA和DHA1800毫克，白金槍魚是977毫克，鱈魚是181毫克。
