Side-by-Side Comparison
Fish & Seafood
Atlantic Salmon (Farmed Raw) vs. Sea Scallops (Raw)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Atlantic Salmon (Farmed Raw)
Sea Scallops (Raw)
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).
Sea scallops (Placopecten magellanicus) are bivalve mollusks prized for their sweet adductor muscle. Per 100g raw, they provide 69 kcal, 12.1g protein, 0.49g fat, 3.18g glycogen carbohydrates, and 196mg Omega-3.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
208 kcal | 69 kcal |
|
Protein
|
20.4 g | 12.1 g |
|
Total Fat
|
13.4 g | 0.49 g |
|
Omega-3 (EPA + DHA)
|
2,260 mg | 196 mg |
|
Saturated Fat
|
3.05 g | 0.08 g |
|
Cholesterol
|
55.0 mg | 24.0 mg |
|
Mercury Level
|
Very Low (< 0.05 PPM) | Extremely Low (< 0.01 PPM) |
|
Potassium
|
363 mg | 314 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) (Cook until milky white/opaque) |
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