The body can only make small amounts of these important fatty acids, and therefore we rely on dietary sources. The research has shown that Australian fish have higher levels of the beneficial fatty acid DHA than fish from northern hemisphere waters. Seafood from warmer waters, such as those around northern Australia, has high levels of this fatty acid. Different oils in different seafood Seafood, whether cooked or raw, is a natural source of beneficial oils. These oils occur in different amounts depending on the species.
Fish generally have a higher oil content than other seafoods.
Those with the highest oil content include swordfish, silver perch, orange roughy, mackerel, Atlantic salmon and gemfish. High oil content, however, does not necessarily reflect high levels of omega-3 oils. In seafood, oils are the second largest component after protein. The main components of these oils are saturated and unsaturated fatty acids. It is the unsaturated or polyunsaturated fatty acids such as the omega-3 fatty acids EPA and DHA that are beneficial for health.