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).

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 ...