Fish, especially oily fish, is rich in omega-3 polyunsaturated fatty acids. Research has established a link between eating fish and a lowered risk of death from coronary heart disease. The American Heart Association recommends that you eat at least two servings of fish each week. (One serving equals about 3 ounces cooked, or a serving about the size of a checkbook).
Examples of fish relatively high in omega-3 fatty acids include salmon, trout and herring.
Grill, bake or poach fish. Limit commercially fried fish and don’t add cream sauces.
Prepare fish without added saturated and trans fat.
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