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In nature, fish accumulate their own fatty acids by eating large quantities of algae and plankton, which contain DHA/EPA (the two most important Omega-3 fatty acids). Farmed fish may have similar amounts of Omega-3 fatty acids as wild fish, but they have more total fat and calories and tend to have more toxins than wild fish. As of April 2005, retail stores are required to label fish for country of origin and indicate if the fish is farmed or wild.
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