Does Seafood Contain Sodium? Understanding the Different Levels

January 10, 2026 •

3 min read

While fresh fish, such as salmon, contains a relatively low amount of natural sodium (around 50 mg per 3-ounce serving), many processed or prepared seafood products can be surprisingly high in salt. This reveals that the answer to whether seafood contains sodium is more complex than a simple yes or no.

Quick Summary

Seafood's sodium content varies significantly based on its type and preparation. Fresh fish is naturally low in sodium, but shellfish and processed products often contain considerably higher amounts.

Key Points

Natural Content Varies: Yes, all seafood naturally contains sodium, but fresh finfish have much lower levels than shellfish.
Processing Adds Sodium: Canned, smoked, and frozen-in-brine seafood products are often significantly higher in sodium due to added salt.
Fresh is Best for Low-Sodium: For a heart-healthy, low-sodium option, choose fresh fish and prepare it at home with minimal salt.
Check Labels Carefully: Always read nutrition labels for processed seafood to understand the full sodium content per serving.
Preparation Matters: Rinsing canned seafood and using salt-free seasonings can help reduce your overall sodium intake from these products.
Shellfish is Higher: Be aware that shellfish like shrimp, clams, and crab contain more natural sodium than fresh finfish.

Seafood is a cornerstone of many healthy diets, celebrated for its high protein content, omega-3 fatty acids, and essential vitamins and minerals. However, those monitoring their sodium intake often wonder about the saltiness of fish and shellfish. The amount of sodium in seafood depends largely on whether it is a finfish or shellfish, and most importantly, how it is processed and prepared. Understanding these differences is key to making informed dietary choices.

The Natural Sodium Content in Fish vs. Shellfish

Naturally occurring sodium is present in all types of seafood, but the concentrations differ noticeably between finfish and shellfish. For example, fresh fish are naturally low in sodium. A 3-ounce cooked portion of fresh fish, such as salmon, tuna, or cod, typically contains less than 100 milligrams of sodium. This makes fresh finfish an excellent option for those on a low-sodium diet, especially when prepared without added salt. These animals regulate their internal salt concentrations, so living in saltwater does not automatically make them a high-sodium food.

On the other hand, shellfish are naturally higher in sodium than finfish. Species like clams, shrimp, and crab have higher concentrations of sodium as a natural part of their composition, ranging from 100 to 500 milligrams per 3-ounce cooked serving. While still containing less sodium than many processed foods, this inherent saltiness should be considered by individuals watching their intake.

The Significant Impact of Processing and Preparation

The most significant factor influencing a seafood's sodium content is processing. A fresh, low-sodium fillet can become a high-sodium item through various commercial preparation techniques. The addition of salt acts as a preservative and flavor enhancer, but it dramatically increases the overall sodium count. Consumers must be diligent about checking nutrition labels, especially for products that may seem innocuous.

Common High-Sodium Seafood Products

Canned Seafood: Tuna, salmon, and sardines are often canned in salt-heavy brine to extend shelf life and enhance flavor. A 3-ounce serving of canned light tuna in water can contain around 287 mg of sodium, while the same amount of fresh tuna may only have about 54 mg.
Smoked Fish: Smoking is a preservation method that relies heavily on salt. Smoked fish products like salmon can contain hundreds of milligrams of sodium per serving.
Brine-Frozen Seafood: To protect freshness and prevent ice crystal formation, some seafood, particularly shellfish like crab legs, is frozen in a salt solution. This can infuse the meat with substantial sodium, potentially reaching 800 to 1000 milligrams per serving.
Imitation Seafood: Products like surimi, often used in imitation crab, contain binders and additives that can significantly increase their sodium levels compared to fresh alternatives.
Fried Seafood: The batter used for fried fish and shellfish often contains added salt, and the frying process can further increase sodium depending on the oil and seasonings used.

Navigating Your Seafood Choices for Lower Sodium

For those on a low-sodium diet, careful selection and preparation are crucial. Choosing fresh, unprocessed seafood is the best way to control your sodium intake. When preparing fresh fish or shellfish, season with herbs, spices, lemon juice, or vinegar instead of salt. If you must use canned goods, rinsing the contents thoroughly can remove some of the excess salt. Frozen options should be checked for brine or other additives, and seafood should be cooked at home whenever possible to control all ingredients.

Comparison Table: Sodium in Common Seafood Types


Seafood Type (3 oz serving)	Preparation	Approximate Sodium (mg)	Source
Atlantic Salmon	Baked	52
Chinook Salmon	Smoked	666
Canned Sockeye Salmon	Canned	306
Raw Shrimp	Fresh	481 (per 100g)
Steamed Shrimp	Steamed	805 (per 3 oz)
Raw Clams	Fresh	511 (per 100g)
Canned Clams	Canned	95 (per 3 oz)
Alaskan King Crab	Brine-Frozen	911 (per 3 oz steamed)
Fresh Tuna	Raw/Fresh	54 (per 100g)
Canned Light Tuna	Canned	287 (per 3 oz)
Rainbow Trout	Broiled	30 (per 3 oz)

Note: Values can vary depending on brand, specific preparation, and serving size. Always check nutrition labels for packaged products.

Conclusion: Making Informed Choices

To definitively answer the question, does seafood contain sodium? Yes, all seafood naturally contains some level of sodium, but the amount is highly variable. Fresh finfish like salmon and trout are naturally low in sodium and make excellent heart-healthy additions to a diet. Conversely, shellfish contain higher natural levels, and many processed products like canned, smoked, or brined seafood are loaded with extra salt. By being mindful of your seafood source and preparation method, you can enjoy the many nutritional benefits of seafood without over-consuming sodium. For more information on dietary sodium, consider consulting authoritative health guidelines.

Johns Hopkins Medicine - Healthy Fish

Frequently Asked Questions

No, not all seafood is high in sodium. Fresh finfish like salmon, tuna, and cod are naturally low in sodium. However, shellfish and processed seafood, such as canned tuna or smoked salmon, can be quite high in sodium.

To reduce sodium, start with fresh, unprocessed seafood. Season with herbs, spices, lemon juice, or vinegar instead of salt. For canned options, rinsing the seafood before use can help lower the sodium content.

No, living in saltwater does not automatically make fish high in sodium. Most fish regulate their internal salt concentration, keeping their sodium levels much lower than the surrounding water.

Processed seafood often has the highest sodium content. Examples include canned anchovies, smoked fish, and seafood frozen in brine. Shellfish like shrimp and clams also have higher natural sodium levels than finfish.

Yes, canned tuna is often high in sodium, particularly if packed in oil or saltwater brine. For a lower-sodium option, look for tuna canned with no salt added or packed in water, and rinse it before eating.

Yes, fried seafood generally contains more sodium than baked or grilled varieties. This is due to added salt in the breading or batter used for frying.

Imitation crab meat (surimi) is a processed food that uses additives and flavorings, often resulting in a high sodium content. It's important to check the nutritional label for the specific product.