Side-by-Side Comparison
Fish & Seafood
Atlantic Mackerel vs. Atlantic Salmon (Farmed Raw)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Atlantic Mackerel
Atlantic Salmon (Farmed Raw)
Atlantic mackerel (Scomber scombrus) is an oily pelagic fish. Per 100g raw, it provides 205 kcal, 18.6g protein, 13.9g healthy fats (3.3g saturated), an extraordinary 2,590mg Omega-3 (EPA+DHA), and exceptionally low mercury.
Farmed Atlantic salmon (Salmo salar) is an oily coldwater finfish. Per 100g raw, it provides 208 kcal, 20.4g protein, 13.4g total fat (3.05g saturated), 2,260mg long-chain Omega-3s (EPA + DHA), and very low mercury with a safe cooking temp of 63°C (145°F).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
205 kcal | 208 kcal |
|
Protein
|
18.6 g | 20.4 g |
|
Total Fat
|
13.9 g | 13.4 g |
|
Omega-3 (EPA + DHA)
|
2,590 mg | 2,260 mg |
|
Saturated Fat
|
3.30 g | 3.05 g |
|
Cholesterol
|
70.0 mg | 55.0 mg |
|
Mercury Level
|
Very Low (< 0.05 PPM - Atlantic Scomber species) | Very Low (< 0.05 PPM) |
|
Potassium
|
314 mg | 363 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) | 63°C (145°F) (Chefs often serve salmon medium, ~52°C/125°F, but that is below the FDA-recommended minimum) |
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