[easytiger]

> It might be an aspergers thing with me about texture, but I don't like the bones.

Have you tried salmon fillets, swordfish, butterfish, kingklip or tuna? These are rarely served on the bone and swordfish and tuna for example have a very different texture than most soft whitefish.

I usually don't order fish on the bone as it requires sensitive cooking to make it practical to eat (overcook it and its hard to separate meat and bones)

> I did hear somewhere that certain populations of people might not get the benefit of omega 3, and that the usually cited studies were done on populations with a long historical trend of eating mainly fish (I'm sorry, I don't have the study to hand, so I can't link it)

Some inland populations learned to synthesise it and so most people can. But it's a far inferior process for the body compared to eating fish

[scoot]

Besides salmon, and to a lesser extent tuna, which of those are high Omega-3? (Swordfish isn't common here, so don't know much about it, and I'm unfamiliar with the other two.)

Smoked mackerel is another option. Sometimes has the odd small bone, but if you buy it flaked the chance is rare, and it has a much more meaty texture than unsmoked white fish, and a delicious bacony flavour. Great with a salad or in a sandwich with lettuce and mayo.