On one hand, fish deserves its stellar reputation–the American Heart Association recently advised that eating at least two servings a week can lower your risk of heart disease. But on the other hand, fish can be problematic from a food safety standpoint. Several types of fish contain levels of mercury pollution that are dangerous for some people, specifically young children and pregnant women. Swordfish and tuna are two common fish that have high mercury contents.
The polyunsaturated fats in fish lower the risk of heart attack by making blood less likely to form blood clots. The fatty acids also reduce elevated blood levels of triglycerides, another cardiovascular risk factor. Atlantic Herring, Atlantic Salmon, Whitefish, Tuna (fresh, not canned), Sardines, Mackerel, and Rainbow Trout have some of the highest omega-3 fatty acid contents. If the cuts are fresh and clean, enjoy the healthy and tasty benefits!