Answer :According to Alice H. Lichtenstein, DSc, director of the Cardiovascular Nutrition Laboratory at Tufts Jean Mayer USDA Human Nutrition Research Center on Aging, much of salmons healthy omega-3 fatty acids lie just under the skin. Comparing total omega-3s for the same variety of salmon in different preparations using the USDAs Nutrient Database, salmon without the skin contains only 39% to 64% of the omega-3s in the same portion of salmon with the skin. But theres a downside to leaving the skin on salmon, Lich – tenstein cautions: That same fatty layer next to the skin may also contain some fat-soluble contaminants, if present. If youd rather not eat the skin, you can make up for any omega-3s that get lost to the trash by buying varieties of fish that are higher in omega-3s to begin with, including ocean-farmed Atlantic salmon and Chinook salmon, plus mackerel, which has 21% more of the two most important omega-3s (EPA and DHA) than even the most omega-3-rich salmon.
