7. Anchovies (411 mg per serving)
Anchovies are tiny oily fish that are often sold dried or canned.
Usually eaten in small portions, anchovies can be rolled around capers, stuffed into olives, or used as pizza and salad toppings.
Because of their strong taste, they are also used to flavor many dishes and sauces, including Worcestershire sauce, remoulade, and Caesar dressing.
Anchovies are a great source of niacin and selenium, and boned anchovies are a decent source of calcium..
Omega-3 content: 411 mg of EPA and DHA (combined) per 5 anchovies (20 g), or 2,053 mg per 3.5 oz (100 g)
8. Caviar (1,046 mg per serving)
Caviar consists of fish eggs, or roe.
Widely regarded as a luxury food item, caviar is most often used in small quantities as an appetizer, taster, or garnish.
Caviar is a good source of choline and a rich source of omega-3 fatty acids.
Omega-3 content: 1,046 mg of EPA and DHA (combined) per tablespoon (16 g), or 6,540 mg per 3.5 oz (100 g)
