Tips for choosing popular fish and seafood at the supermarket.
Do your body good—eat fish! Fish (and all seafood) is an excellent source of lean protein and is healthy for your heart because it contains so little saturated fat—the type of fat associated with heart disease. In addition, some types of fish, particularly cold-water species like salmon, tuna, sardines and trout, are rich in omega-3 fats docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Studies show that these omega-3 fats may reduce the risk of heart disease and may also provide other health benefits, such as helping to prevent Alzheimer’s disease and boost your mood.
The FDA and EPA recommend following the same recommendations as above when feeding fish and shellfish to young children. Children should not eat shark, swordfish, king mackerel or tilefish and they can safely consume up to 12 ounces of fish and shellfish that are lower in mercury. Just as with pregnant women, children should not eat more than 6 ounces of “white” or albacore tuna each week (1 medium can).