4. Tilapia

Omega-3 Content: Moderate (~0.2-0.4g per 100g)
Taste: Very mild, slightly sweet.
Why it’s good: One of the cheapest fish, lean, firm, and boneless when filleted.
Best Cooking Methods: Grilled, baked, or pan-fried.
5. Trout (Rainbow or Lake)

Omega-3 Content: High (~1.0-2.0g per 100g)
Taste: Delicate, slightly sweet, and similar to salmon.
Why it’s good: Less expensive than salmon, soft texture, and few large bones.
Best Cooking Methods: Baked, pan-seared, or grilled.
6. Catfish
Omega-3 Content: Moderate (~0.2-0.5g per 100g)
Taste: Mild, slightly sweet, and not fishy.
Why it’s good: Very affordable, tender, and boneless when filleted.
Best Cooking Methods: Fried, grilled, or in stews.
Bonus Tips:
For highest omega-3 benefits: Choose wild-caught fish when possible.
For the best flavor: Opt for fresh fish over frozen if available.
For health benefits: Cook with minimal oil and avoid deep frying.
Would you like specific recipes for any of these? 😊