When to Eat and When Not to Eat Fish
Fish is a wonderful source of lean protein and omega-3 fatty acids , which are also called, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). A diet rich in fish oil may is good in reducing inflammation and diminish the threat of cardiovascular disease. The omega-3 fatty acids found in fish are also essential for brain and eye development. According to the American Heart Association, to keep your heart healthy, you should eat at least two servings of oily fish every week.
A few Potential Threats
Fish is usually polluted with a hint of mercury, while most healthy adults have no problem eliminating the mercury from their bodies, children and pregnant women or breastfeeding should avoid some types of fish and shellfish to decrease their threat of mercury exposure.
Larger and older sharks, swordfish, king mackerel, and tilefish contain the highest amount of mercury. To be on the safer side, avoid eating much of these fish and try replacing these with other types of fish and shellfish such as shrimp, catfish, canned light tuna, salmon and pollock, as they contain much less mercury.
The United States Environmental Protection Agency has a complete listing of the mercury levels in commercial seafood and fish. Note that deep-frying fish increases its concentration of mercury.
Fish can also be a problem when it isnít prepared properly. Deep fried or served with a heavy, fat- and calorie-dense sauce will turn healthy fish into an unhealthy meal.
Eating undercooked fish may lead to a parasite infection, make sure you cook your fish until it is flaky and tender; the meat should show no signs of translucency. Never cross contaminate raw fish with uncooked or ready to serve foods; for handling each ,always use separate utensils.