Like other animals, fish have bones and ligaments made of collagen. Some people have claimed marine collagen is one of the most easily absorbed.
But while your lunchtime tuna sandwich or dinnertime salmon can certainly add to your collagen intake, be aware that the “meat” of fish contains less collagen than other, less desirable parts.
“We don’t tend to consume the parts of fish that are highest in collagen, like the head, scales, or eyeballs,” Gabriel says. In fact, researchers have used fish skin as a source for collagen peptides.
Although eggs don’t contain connective tissues like many other animal products, egg whites do have large amounts of proline, one of the amino acids necessary for collagen production.