Eating your way to a healthier heart, lower blood pressure, and a potentially reduced risk of stroke, depression, Alzheimer’s, and other chronic diseases almost sounds too good to be true, but choosing fish twice a week can actually fast-track your health in the right direction. The healthy omega-3 fats, lean protein, vitamin D, and selenium in fish prove so powerful that the both the Dietary Guidelines for Americans and the American Heart Association recommend eating it at least two times a week. However, nearly half of Americans never or rarely eat seafood at all. Concern about cost, environmental impact, and contaminants like mercury may lead some diners to forgo fish, but the scientific evidence is clear: Eating fish is beneficial for your health — the opposite of toxic. Here are 7 types of fish favored by the FDA, EPA, and the Environmental Defense Fund Seafood Selector as smart choices for you and the environment. Adults should eat two to three four-ounce servings per week and choose a variety for the best benefits. Not sure how to work fish into your mealtime routine? We’ve also included recipe ideas from the Good Housekeeping Test Kitchen so you can get cooking ASAP.
Both farmed and wild-caught Alaskan salmon contain tons of protein and omega-3 fatty acids as well as key vitamins and minerals. Canned salmon provides equally great nutrition if you’re on a budget.