Yes at least 2 serving a week but lurking in your fish are good omega-3s, high protein with low fat but watch for the environmental contaminants-mercury, dioxins and PCBs (polychlorinated biphenyls). Listen as DocHandal let you in some important health facts.
Every diet toots eating fish 2/week is healthy, the American Heart Association (AHA) states ‘at least 2 servings of baked or grilled fish each week, especially oily fish.’ Servings are typically a minimum of 3 oz is common quantity (deck card size when cooked) and no more than 6 oz per day.
While fish esp. shellfish are high in cholesterol (but lower in total fat than meat/poultry) it is chuck full of omega-3 fatty acids which is good for you on many fronts. Mackerel, lake trout, herring, sardines, albacore tuna and salmon esp. the skin can displace the daily fish oil gelcaps.
Now to the dark side of consuming fish. This podcast is about the Mercury (Hg) present in fish along with PCBs (polychlorinated biphenyls), dioxins and other environmental contaminants. Learn more about mercury and fish here.
Some types of fish may contain high levels of mercury. Shark, swordfish (170ug Hg, tilefish (golden bass or golden snapper) and king mackerel are examples.
Women who are pregnant, planning to become pregnant or nursing — and young children — should avoid eating potentially contaminated fish.