Studies have shown how eating fish two or three times a week can not only reduce your risk of heart disease but also has been shown literally to be brain food. The reason is the magic ingredient found in fish called Omega-3.
These fatty acids are also believed to improve learning ability in children, improve ADHD, lower blood pressure, reduce blood clotting, enhance immune function and improve arthritis symptoms. Consuming one to two servings a week of fish, particularly fish that’s rich in omega-3 fatty acids, appears to reduce the risk of heart disease, particularly sudden cardiac death.
Fatty fish, such as salmon, herring, and to a lesser extent tuna, contain the most omega-3 fatty acids and therefore the most benefit, but many types of seafood contain small amounts of omega-3 fatty acids.
Most freshwater fish have less omega-3 fatty acids than do fatty fish from the sea. Some varieties of trout have relatively high levels of omega-3 fatty acids.
So start eating more fish it makes sense for looking after your long-term health.