Tag: Salmon vs mackerel

According to the American Heart Association, eating fatty fish like salmon and mackerel at least twice per week can help reduce the risk of heart disease. When it comes to deciding what fish is better, salmon or mackerel, the answer isn't so simple, as both offer a rich array of health benefits and unique culinary qualities.

According to food analysis, mackerel contains a higher fat content and more protein compared to tuna. For those exploring new fish options, understanding what is mackerel comparable to can help guide your culinary choices based on flavor, texture, and nutritional profile.

According to the American Heart Association, incorporating at least two servings of fatty fish per week can significantly enhance heart health. But when it comes to choosing between two popular options, mackerel often outshines its more famous counterpart. Here’s why you should eat mackerel instead of salmon, focusing on key factors like omega-3 content, mercury levels, cost, and overall sustainability.

According to the U.S. Food and Drug Administration (FDA) data, Atlantic mackerel has a higher average mercury concentration (0.05 ppm) compared to fresh/frozen salmon (0.022 ppm). While both are generally considered safe, the difference is significant for frequent consumers or sensitive populations, making it crucial to understand the mercury levels in salmon vs mackerel before choosing your next meal.