According to the American Heart Foundation, eating fish high in omega-3 fatty acids twice a week can improve cardiovascular health.
And, contrary to popular belief, the fish with the most nutrition is actually smaller.
According to Harvard nutrition professor Christopher Golden, eating smaller fish and shellfish will help you get more omega-3 fatty acids, zinc, iron, and vitamin B12.
Another benefit of eating less fish is that we consume the entire fish, including the skin and bones, which are high in calcium and vitamin D.
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“Small fish are the best source of nutrients,” Golden explained to MSNBC.
Golden suggests herring, mackerel, sardines, and anchovies, as well as mussels, oysters, and crabs.
“If you eat smaller fish, you ingest less mercury.” “Many smaller fish and shellfish can also be found canned, making them more convenient to store and cheaper than fresh fish,” he noted.
“With sardines, you can’t go wrong.” “It’s a cheap fish with a high concentration of omega-3 fatty acids,” he concludes.
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