[ifwinterco]

Fatty fish (salmon, mackerel, herring) has quite large amounts.

Some people aim for huge amounts of EPA/DHA but I don't think there's really much evidence that you need 3g/day or whatever the latest broscience is.

Mackerel is particularly high although it doesn't taste great to me compared to salmon, 100g of mackerel has ~4g of EPA/DHA so eating that a couple of times a week is probably more than enough.

Also there is some (although much less) in white fish, there can be significant amounts in shellfish, and tinned tuna has a surprisingly high amount. So all of that adds up if you eat those as well

[apothegm]

Sardines, too, which are also fishier than salmon but tend not to be salted the way mackerel is.

Unless you’re also consuming all the oil from the can, prefer fish canned in water to canned in oil — because apparently the omega-3s can leach out into oil, but they’re not water-soluble.

Btw, trout is also up there (though not as high as salmon) and is a lovely mild-flavored fish.

[birdsongs]

Not sure what you can find in your country but we have tinned mackerel (with tomato typically) in Norway. I can highly recommend.

It's not thaaat fishy, I didn't grow up eating it. After having it a few times it really grew on me.

Super cheap and an easy way to get it into my diet. I have 2-3 tins per week. I eat it for breakfast mashed on bread (our bread is like a hard cracker), sometimes with a bit of mustard, or butter spread first.

[ifwinterco]

Yep this is common in the UK as well and with the tomato I do prefer it to fresh mackerel, but it's still too "fishy" for me, if I tried to eat 3 tins a week I'd get sick of it pretty quickly.

Maybe genetics, I'm guessing all my ancestors grew up eating dairy and some meat and not so much fish.

It used to be traditional in England to eat kippers for breakfast once a week but that's more or less gone extinct