Eating the skin of your salmon may enhance ... anchovies, salmon and herring. Salmon is listed in the lower mercury category, according to the U.S. Food and Drug Administration (FDA).

The benefits of eating salmon are amplified by also eating the fish's skin. "Salmon skin is not only edible but also contains higher concentrations of those helpful omega-3 fatty acids," says Naidoo.

One 2019 study found that salmon caught in the Baltic Sea provided 556–924 IU of vitamin D per one 3.5-ounce (100-gram) serving, 70–116% of the DV. Fresh Atlantic herring provides 167 IU per 3 ...

So eating ultra-processed red meat ... "Salmon is the one I like the best," he said. But sardines, herring, anchovies, and trout are also nice choices. Salmon is a great source of omega-3 fatty ...