Most people think that you have to eat sea fish like salmon to get those famous Omega 3 or Omega 6 fatty acids.
Fact is, you can also find those in non-seafood foods. However, concentrations may vary, depending on how fresh your product is, and how it was grown or raised.
High-quality organic, free-range eggs and meat from livestock fed with grass rather than corn usually do contain higher amounts of those essential nutrients.
Valuable plant sources include various algae, avocado, chia seeds, flaxseed oil, canola oil, however when talking of oils, prefer unheated, cold-processed oils (“extra virgin”) because the fatty acids break down and transform when heated.
Last but not least, remember that salmons nowadays are usually raised in aquaculture under highly questionable hygienic and health conditions and may contain increased amounts of antibiotics or other medication. And the popular pangasius is a sweet-water fish from Asia (usually Vietnam) with insignificant amounts of those acids and raised in even more questionable environments than the salmon.