Side-by-Side Comparison
Fish & Seafood
Atlantic Salmon (Farmed Raw) vs. Yellowfin Tuna (Fresh Ahi Steak)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Atlantic Salmon (Farmed Raw)
Yellowfin Tuna (Fresh Ahi Steak)
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).
Fresh Yellowfin tuna (Thunnus albacares) is a lean predatory pelagic fish. Per 100g raw, it provides 109 kcal, 24.4g protein, 0.49g fat, and 240mg Omega-3 with dense myoglobin creating deep red sashimi-grade steaks.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
208 kcal | 109 kcal |
|
Protein
|
20.4 g | 24.4 g |
|
Total Fat
|
13.4 g | 0.49 g |
|
Omega-3 (EPA + DHA)
|
2,260 mg | 240 mg |
|
Saturated Fat
|
3.05 g | 0.13 g |
|
Cholesterol
|
55.0 mg | 39.0 mg |
|
Mercury Level
|
Very Low (< 0.05 PPM) | Moderate (~0.35 PPM) |
|
Potassium
|
363 mg | 444 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) (Rare-seared ahi, ~46°C/115°F, is common but below the FDA-recommended minimum -- relies on the fish being sushi/sashimi-grade and previously frozen to control parasites, which does not address bacterial safety) |
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