Some of the top sources
include sockeye salmon, sardines, mackerel, and algae.
Herring, cod, carp, and redfish,
including sockeye salmon and red snapper, have particularly high levels of parvalbumin, but it is common in many other fish species too.
Not exact matches
According to the World's Healthiest Foods, «Southeast Alaskan chum,
sockeye, coho, pink, and chinook
salmon, together with Kodiak coho, pink and chum
salmon have all been evaluated for contaminant consumption risk involving many POPs (
including dioxins, dioxin - like compounds (DLCs) and polychlorinated biphenyls, or PCBs) and have been found to be the lowest risk category of wild - caught
salmon for regular consumption.»
These
include mackerel, herring,
sockeye salmon, and Chilean sea bass.
Great sources of fat
include grass - fed beef and lamb, butter from grass - fed animals, pastured egg yolks, coconut oil, Brain Octane oil, raw nuts, avocados, and wild - caught fatty fish (
sockeye salmon is my favorite).
Examination,
including DNA testing, revealed that orcas select chinook
salmon almost exclusively, despite far more abundant numbers of
sockeye and humpback
salmon in the area.
At the same time, ocean acidification and warmer waters caused by climate change have decimated
salmon stocks,
including the prized blueback
sockeye, a unique
salmon species intimately linked to the Quinault people and their cultural identity.