Sardines, too, which are also fishier than salmon but tend not to be salted the way mackerel is.

Unless you’re also consuming all the oil from the can, prefer fish canned in water to canned in oil — because apparently the omega-3s can leach out into oil, but they’re not water-soluble.

Btw, trout is also up there (though not as high as salmon) and is a lovely mild-flavored fish.

Not sure what you can find in your country but we have tinned mackerel (with tomato typically) in Norway. I can highly recommend.

It's not thaaat fishy, I didn't grow up eating it. After having it a few times it really grew on me.

Super cheap and an easy way to get it into my diet. I have 2-3 tins per week. I eat it for breakfast mashed on bread (our bread is like a hard cracker), sometimes with a bit of mustard, or butter spread first.