Side-by-Side Comparison
Fish & Seafood
Wild Sockeye Salmon (Red Salmon) vs. Yellowfin Tuna (Fresh Ahi Steak)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Wild Sockeye Salmon (Red Salmon)
Yellowfin Tuna (Fresh Ahi Steak)
Wild Sockeye salmon (Oncorhynchus nerka) feeds on oceanic krill and plankton. Per 100g raw, it delivers 133 kcal, 21.6g protein, 4.70g fat (0.8g saturated), 1,220mg Omega-3 (EPA+DHA), and high astaxanthin antioxidant levels.
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
|
133 kcal | 109 kcal |
|
Protein
|
21.6 g | 24.4 g |
|
Total Fat
|
4.70 g | 0.49 g |
|
Omega-3 (EPA + DHA)
|
1,220 mg | 240 mg |
|
Saturated Fat
|
0.80 g | 0.13 g |
|
Cholesterol
|
52.0 mg | 39.0 mg |
|
Mercury Level
|
Very Low (< 0.03 PPM) | Moderate (~0.35 PPM) |
|
Potassium
|
375 mg | 444 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) (Some cooks prefer 49–52°C to avoid drying it out, but that falls 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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