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Name	Current message text
^h English (en)	===Fish=== The most widely available dietary source of EPA and DHA is [[oily fish]], such as [[salmon]], [[herring]], [[mackerel]], [[anchovy\|anchovies]], and [[sardine]]s. Oils from these fishes have around seven times as much omega−3 as omega−6. Other oily fish, such as [[tuna]], also contain ''n''-3 in somewhat lesser amounts. Although fish are a dietary source of omega−3 fatty acids, fish do not synthesize omega−3 fatty acids, but rather obtain them via their food supply, including [[algae]] or [[plankton]].
^h Japanese (ja)	===魚類=== EPAとDHAの最も一般的な摂取源は、[[salmon/ja\|サケ]]、[[herring/ja\|ニシン]]、[[mackerel/ja\|サバ]]、[[anchovy/ja\|アンチョビ]]、[[sardine/ja\|イワシ]]などの[[oily fish/ja\|脂ののった魚]]である。これらの魚の油には、オメガ3がオメガ6の約7倍含まれている。[[tuna/ja\|マグロ]]などの他の脂っこい魚も、オメガ3の含有量はやや少ない。魚はオメガ3脂肪酸の食物源であるが、魚はオメガ3脂肪酸を合成するのではなく、[[algae/ja\|藻類]]や[[plankton/ja\|プランクトン]]などの食物から摂取する。