Fish is a nutrient-dense food that can provide health benefits. This lean protein is high in vitamins, minerals and essential fatty acids such as EPA and DHA (both omega 3 fatty acids that aid in heart and brain health).
There is some evidence that indicates fish may contain methylmercury, an environmental element that initially enters the food chain through fresh and saltwater habitats. While methylmercury has been proven hazardous to human health, there is current controversy over safe amounts that can be ingested through fish and shellfish products. The U.S. government aids consumers by classifying fish into categories of safety and recommends 2-3 servings of those lowest in mercury such as shrimp, canned light tuna, salmon, pollock and catfish.
Resources:
J Prev Med Public Health. 2012 Nov; 45(6): 353–363. Published online 2012 Nov 29. DOI: 10.3961/jpmph.2012.45.6.353
FDA. “Mercury Levels in Commercial Fish and Shellfish.” (2012). Retrieved from https://www.fda.gov/food/metals/mercury-levels-commercial-fish-and-shellfish-1990-2012
WebMD. “FDA: New Fish Guidelines for Kids, Pregnant Women.” (2017). Retrieved from https://www.webmd.com/diet/mercury-in-fish#1
