Are you fed up with the same protein sources on your carnivore diet?
Do you struggle with this very problem that many carnivore dieters do – achieving variety while remaining faithful to your animal-based nutritional objectives?
The good news?
Fish provides a fantastic answer that most people ignore!
In only two years of being on the carnivore diet, I have found that including strategic fish types can radically improve nutritional results while keeping things interesting at meal times.
This guide outlines precisely the best fish for carnivore diet and offers the most impressive dietary profiles for carnivore diet success – from omega-3 rockstars to mineral-dense suppliers that facilitate peak health.
Whether you’re a veteran carnivore or just starting out, these fish options will revolutionize the way you approach this ancestral way of eating!
Key Takeaways
Understanding Fish in the Carnivore Diet
Fish?
Barely even crossed my mind!
But having leveled out at an energy plateau and then researching painstakingly, I discovered that adding fish to my carnivore diet was the key that altered all of my results and how I felt on a daily basis.
Why Fish is a Carnivore Diet Powerhouse
According to me, fish is my current “secret weapon” in the carnivorism diet.
Whereas all of us fight over ground beef versus ribeye, I get to luxuriate with the incredible benefits of incorporating a variety of fish into my animal food diet.
Since incorporating salmon, mackerel, and sardines into my diet, I have noticed increased mental clarity and recovery that I was not receiving by only consuming beef.(1)
Our ancient forebears didn’t hunt on land only – they hunted at sea as well, and it’s for good reason.
Let me tell you, a wild-caught salmon with fat content keeps me going just as long as a ribeye, but with different benefits.
Some carnivore extremists might object, but the proof is in the pudding.
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Nutritional Criteria for Optimal Fish Selection
Finding the proper protein-to-fat ratio in fish took me some trial and error.(2)
When I first started, I gravitated toward lean white fish because I was used to eating that.
Big mistake!
I quickly learned that fattier fish like salmon and mackerel kept me energized much longer and better supported my hormone health.
These days, I aim for fish with at least 10g of fat per 100g serving—this sweet spot works wonders for my energy levels.
Did you know? Fatty fish can contain up to 10 times more omega-3s than lean fish varieties, and these omega-3s are in a form that’s more readily available to your body than plant sources.
The micronutrient profile of fish is where things get really exciting.(3)
Here’s what I’ve found most valuable in my carnivore journey:
- B vitamins that supercharge energy – I noticed a dramatic difference in afternoon fatigue when I started eating fish twice weekly, especially with B12-rich options like sardines
- Selenium supports thyroid function – something I didn’t appreciate until tracking my nutrient intake and realizing how much better my metabolism seemed when including selenium-rich seafood
- Iodine for hormonal balance – particularly from wild-caught fish, which helped stabilize my energy levels throughout the month
- Zinc that boosts immunity – I’ve literally watched my winter cold frequency drop after making fish a regular part of my carnivore approach
After a month of eating farmed salmon, I learned this lesson the hard way and wondered why I wasn’t feeling the benefits.
Farm-raised fish often have altered fat profiles and are potentially concerned with additive exposure – something I avoid whenever possible.
Yes, wild-caught costs more, but I’ve found the nutritional return on investment makes every penny worthwhile.
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The Best Fish for Carnivore Diet
Salmon
The wild-caught Sockeye’s fatty richness packs an incredible omega-3 punch that I can actually feel, enhancing my joint health.
King salmon has the highest fat content—something I yearn for when I’m training hard—and Coho offers a lighter flavor when I need variety.
The nutrient content is impressive: approximately 22g protein and 13g fat for each 100g, and astaxanthin, an antioxidant present only in red-fleshed fish.
I now shop cautiously for salmon and read “wild-caught Alaskan” on labels.
For the best retention of nutrients, I cook slowly—I prefer pan-frying skin down to crispy, then finishing at a low setting.
Mackerel
Mackerel completely changed my carnivore budget game!
I was bleeding money buying premium cuts until I discovered this affordable powerhouse.
- Contains more omega-3s than salmon at roughly half the price
- Spanish mackerel offers a milder flavor profile
- Atlantic mackerel provides the best overall nutrition-to-cost ratio
I keep preparation simple: a quick grill with salt or a hot pan sear.
Mackerel doesn’t refrigerate well after cooking, so I always eat it fresh.
When I find a good sale, I’ll freeze portions immediately in vacuum-sealed bags to preserve that precious fat content.
Sardines
Sardines are now my go-to emergency carnivore snack!
The bone-in varieties—which I was initially squeamish about—happen to offer calcium that’s as good as dairy without the negative aspects.
While raw sardines are fantastic tasting, just grilled with salt, I always stock canned in my pantry.
Wild Portuguese and Moroccan sardines taste and texture the best.
Herring
After a fellow carnivore raved about them, I reluctantly gave these silvery fish a chance—and immediately added them to my regular rotation.
What makes herring special for carnivores:
- Omega-3 content rivals salmon but at a fraction of the cost
- Available in multiple convenient forms: fresh, smoked (kippered), and pickled
- Small portion sizes are surprisingly satisfying due to the perfect protein-fat balance
Pickled herring became my gateway, especially the traditional varieties without added sugars.
Anchovies
Anchovies are tiny, but they pack a nutritional wallop for carnivore eaters.
These small fish are packed with minerals like calcium, iron, and selenium, which are especially valuable when you’re cutting out plant foods.
The flavor is strong at first—I recommend beginning with a small amount mixed with ground beef or eggs if you’re not familiar with them.
The beauty of anchovies is in their use as a flavor enhancer:
- Use them to add depth to homemade bone broth
- Melt them into tallow when cooking other meats
- Garnish with them sparingly for a mineral boost
- Choose oil-packed varieties for extra fat content
Most impressively, anchovies offer one of the highest selenium contents of any food—perfect for thyroid support on a carnivore diet.
Arctic Char
Arctic char feels like salmon’s sophisticated cousin—similar in texture and taste but with its own distinct qualities.
It sits between trout and salmon on the flavor spectrum, offering a delicate, less “fishy” taste than other fatty fish options.
This makes it perfect for those transitioning into a fish-inclusive carnivore approach.
Arctic char provides an impressive omega-3 profile similar to salmon but tends to have fewer contaminants due to its typical farming conditions in pristine cold waters.
The pink-orange flesh indicates its rich astaxanthin content, which supports skin health and inflammation response.
It cooks beautifully with simple methods—a quick pan-sear preserves its delicate fat content.
Cod
It’s less fatty than my usual standards, but occasionally, that’s precisely what I’m after.
If you want a high-protein meal with minimal added fat, wild-caught cod delivers clean nutrition with a mild flavor that even fish haters can enjoy.
For carnivore consumers, cod’s nutritional composition is intriguing:
- Excellent source of B vitamins, particularly B12
- Contains high levels of selenium and iodine for thyroid support
- Delivers good-quality protein with minimal inflammatory capacity
- Provides variety when you need to break from fatty cuts
Since cod is lean, it balances by cooking it in tallow or butter and accompanying it with more fatty animal foods like bacon or eggs.
Pan-fried beef tallow sprinkled with a small sea salt is my preferred method of cooking it—simple and delicious.
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Halibut
Halibut is one of the leanest yet most satisfying fish options in the carnivore arsenal.
While many carnivore dieters focus exclusively on fatty fish, halibut deserves consideration for its impressive protein content and mineral profile.
Each serving delivers a substantial amount of selenium, magnesium, and B vitamins while keeping fat content minimal.
The firm, meaty texture makes halibut an excellent choice when craving something substantial.
Its mild flavor pairs beautifully with added fats, making it adaptable to various carnivore meal patterns.
Halibut requires careful attention when cooking—its leanness means it can dry out quickly.
Poaching in bone broth or baking at low temperatures preserves its moisture.
Sea Bass
Sea bass completely altered my perception of white fish.
I was surprised at how buttery and rich it was compared to all the other lean fish-like items.
The gentle sweetness and the soft flavor convinced me to include it in my regular carnivore cycle.
When having guests who don’t eat meat come over, you can play it simple with salt and butter or go culinary with herbs.
The nutrient content gives you a nice balance between fat fish like salmon and lean fish like cod, so it’s perfect for those times when I want moderate fat levels.
Tuna
Tuna was my gateway fish when I started carnivore as well—those convenient cans were a lifesaver on busy days!
Managing mercury consumption requires strategy.
I now save yellowfin and albacore for weekly occasions and opt for skipjack (usually labeled “light tuna”) when I need to have tuna more frequently because it has a lower mercury content.
The nutritional reward makes tuna worth careful inclusion:
- Exceptional protein-to-calorie ratio
- Rich in selenium, which partially offsets mercury concerns
- Contains heart-healthy omega-3s (though less than salmon)
- Offers an impressive B vitamin profile, particularly niacin
For fresh tuna, I’m going to treat it like a steak—seared rare in the center to preserve those precious nutrients.
Red Snapper
Red snapper brings a distinctly sweet, nutty flavor profile to the carnivore table, setting it apart from other white fish options.
Its firm texture and moist, flaky meat make it incredibly satisfying when craving something more substantial than the typical lean fish.
From a nutritional standpoint, red snapper delivers impressive specs:
- Excellent source of selenium (over 50% of daily needs per serving)
- Rich in vitamin B12 and potassium
- Contains decent amounts of omega-3s for a white fish
- Lower in mercury than many similar reef fish
What makes red snapper particularly valuable for carnivores is its versatility.
It holds up well to various cooking methods—grilling, baking, or pan-searing- and all work beautifully.
The skin crisps up nicely and contains additional nutrients, so I always cook it skin-on with just a touch of tallow.
Haddock
Haddock is my go-to replacement when I can’t find fresh cod in the store from which I purchase my groceries.
With a slightly sweeter taste and firmer texture than cod, I’ve found that it holds up better in various methods of preparation.
With its very subtle flavor, it is a perfect place for beginners who are carnivore-inclined but still haven’t adapted to very strong-tasting fish varieties.
Nutritionally, haddock is quite impressive with a low-calorie, high-protein content and a good shot of selenium, phosphorus, and B vitamins.
Like all white lean fish, I compensate for the low-fat content by cooking it in tallow or serving it in a rich butter sauce.
Plain preparations preserve their delicate taste for the best carnivore-friendly result—steaming or gentle poaching yields predictably tender results.
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Type of Fish for Carnivore Diet – Overview
Sourcing and Preparation Strategies
Maximizing fish on a carnivore diet all comes down to quality sourcing and proper preparation.
Having eaten several hundred fish meals over three years, I have discovered a protocol that provides maximum nutrition with zero hassle and cost.
Identifying Quality Fish
For wild-caught, I look for shiny, clear eyes on whole fish and firm flesh that springs back when you press it.
That strong “fishy” odor everyone complains about is really a warning sign—fresh fish should have a clean, slightly oceanic odor.
The best luck with local fish markets where fishmongers can tell you the entire story of where and when your dinner tonight was caught.
No fresh markets in reach?
Websites like Vital Choice and Wild Alaskan Company have been complete lifesavers, delivering flash-frozen wild-caught fish right to my doorstep.
Quality is frequently even higher than the offerings on most grocery store shelves, particularly for inland regions.
Storage and Preservation
Proper storage has saved me from wasting money and nutrition.(4)
Fresh fish stays suitable for 1-2 days in the coldest part of your refrigerator.
I wrap it tightly in plastic for more extended storage before placing it in a freezer bag with the air removed.
The thawing method matters tremendously—I’ve found overnight refrigeration preserves texture and nutrients far better than quick-thaw methods.
For bulk purchases (which cut costs significantly), I portion fish before freezing and clearly label it with both type and date.
Fatty fish generally maintain quality frozen for about 2-3 months, while leaner varieties last slightly longer.
Carnivore-Compliant Preparation Methods
My fish cooking philosophy is decidedly minimalist.
Gentle cooking preserves those delicate omega-3s—I stick to pan-searing with the skin on or baking around 300°F rather than high-heat methods that oxidize fats.
My primary seasoning is salt applied right before cooking.
When adding fat to leaner fish, I exclusively use animal fats like butter or tallow, altogether avoiding inflammatory seed oils.
For consistently moist results with leaner varieties, poaching in bone broth has become my go-to method—it adds nutrition while maintaining tenderness.
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FAQ
Are canned fish options acceptable on a carnivore diet?
When well chosen, canned fish is an excellent carnivore food. Use those that come in water, olive oil, or in their own juices instead of vegetable oils. Sardines, mackerel, and salmon with bones are excellent, have excellent nutritional value, and are stored well. Check ingredients and leave out any plant additives, preservatives, or sugars in the ingredients.
How much fish can I have on my carnivore diet?
The most effective carnivore dieters consume fish 2-4 times weekly while maintaining ruminant meats as their baseline. This will allow them to reap essential omega-3 fatty acids without risking possible problems from overexposure to mercury. Those focusing on autoimmune healing may benefit from having more wild fatty fish, and those with histamine sensitivities may require fresher, less frequent fish meals.
Can I eat raw fish on the carnivore diet?
Raw fish consumption is compatible with carnivore principles when sourced and handled correctly. Sashimi-grade fish from reputable suppliers minimizes parasite risks. However, freezing at -4°F (-20°C) for at least 7 days before consumption offers additional safety. Start with small portions of raw fatty fish like salmon to assess your tolerance before expanding the variety.
What about shellfish on carnivores – are they considered “fish”?
While not technically fish, shellfish like oysters, mussels, clams, and scallops are all excellent carnivore options with high micronutrient densities. Oysters, in particular, are particularly high in zinc content, and shrimp are high in iodine. That said, some carnivore dieters report more dramatic autoimmune reactions to shellfish than finfish, so experimentation is recommended.
Is fish skin healthy for carnivore dieters?
Fish skin is a nutrient goldmine on the carnivore diet, containing rich collagen, gelatin, and fat-soluble vitamins. Crispy salmon skin adds a nice texture with beneficial nutrients. Always consume skin from wild sources because toxins and contaminants accumulate in the skin of farmed fish. Cooking it right makes it safe and edible.
Final Thoughts
Finding the right fish for your carnivore approach doesn’t need to be complicated.
You’ll maximize nutritional benefits by prioritizing fatty, wild-caught varieties like salmon, mackerel, and sardines while minimizing potential downsides.
Don’t overlook the incredible variety fish can bring to your carnivore journey – from convenient canned options to luxurious fresh selections.
Remember that individual responses vary, so start with smaller portions of new fish varieties and adjust based on your unique experience.
By thoughtfully incorporating these top fish choices into your carnivore approach, you’re not just surviving on this ancestral way of eating – you’re thriving with expanded flavors, nutrient density, and culinary possibilities!
