Fish is a high-protein, low-fat food that provides a range of health benefits. White-fleshed fish, in particular, is lower in fat than any other source of animal protein, and oily fish are high in omega-3 fatty acids. As our body does not make significant amounts of these nutrients, fish are an important source. Fish are low in the fats commonly found in red meat, omega-6 fatty acids.
A growing body of evidence indicates that omega-3 fatty acids provide a number of health benefits.
They help maintain cardiovascular health by playing a role in the regulation of blood clotting and vessel constriction
They are important for prenatal and postnatal neurological development
They may reduce tissue inflammation and alleviate the symptoms of rheumatoid arthritis
They may play a beneficial role in cardiac arrhythmia (irregular heartbeat), reducing depression and halting mental decline in older people.
The omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits. Fish that are high in omega-3s, low in environmental contaminants and eco-friendly include:
- Wild Salmon
- Arctic Char
- Atlantic Mackerel
- Sardines
- Sablefish
- Anchovies
- Oysters
- Rainbow Trout
- Albacore Tuna