I would suspect that most of the fat content of fish would be present as oil.
A good place to find the fat content (as well as all the other constituents of
a food) is on the USDA food composition database at:
http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl?salmon
I know that many of the salmon species are high in fat/oil content. Farm
raised can be quite high due to the ability to control diet and harvest times.
Just skipping around in the list of fish the highest one I found was Atlantic
mackerel (Scomber scombrus L.) at almost 14% fat content.
Some values from the table in grams of fat per 100 grams (this would be % fat)
of raw fish are:
Finfish, salmon, chinook, raw Total lipid (fat) g 10.440
Finfish, salmon, Atlantic, wild, raw Total lipid (fat) g 6.340
Finfish, salmon, Atlantic, farmed, raw Total lipid (fat) g 10.850
Finfish, salmon, pink, raw Total lipid (fat) g 3.450
Finfish, salmon, sockeye, raw Total lipid (fat) g 8.560
Finfish, salmon, coho, farmed, raw Total lipid (fat) g 7.670
Finfish, salmon, chum, raw Total lipid (fat) g 3.770
Finfish, seatrout, mixed species, raw Total lipid (fat) g 3.610
Finfish, trout, mixed species, raw Total lipid (fat) g 6.610
Finfish, trout, rainbow, wild, raw Total lipid (fat) g 3.460
Finfish, trout, rainbow, farmed, raw Total lipid (fat) g 5.400
Finfish, mackerel, Atlantic, raw Total lipid (fat) g 13.890
Daryl J Thompson
FDA Southeast Region, Atlanta, GA
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