Side-by-Side Comparison
Fish & Seafood
Atlantic Salmon (Farmed Raw) vs. Tilapia (Raw Fillet)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Atlantic Salmon (Farmed Raw)
Tilapia (Raw Fillet)
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).
Tilapia (Oreochromis niloticus) is a widely farmed freshwater whitefish. Per 100g raw, it provides 96 kcal, 20.1g protein, 1.70g fat (0.58g saturated), 50mg cholesterol, and very low mercury.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
208 kcal | 96 kcal |
|
Protein
|
20.4 g | 20.1 g |
|
Total Fat
|
13.4 g | 1.70 g |
|
Omega-3 (EPA + DHA)
|
2,260 mg | 130 mg |
|
Saturated Fat
|
3.05 g | 0.58 g |
|
Cholesterol
|
55.0 mg | 50.0 mg |
|
Mercury Level
|
Very Low (< 0.05 PPM) | Very Low (< 0.02 PPM) |
|
Potassium
|
363 mg | 302 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) (Chefs often serve salmon medium, ~52°C/125°F, but that is below the FDA-recommended minimum) | 63°C (145°F) |
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