mercury. Large, predatory fish like tilefish, swordfish and king mackerel tend to have higher levels of mercury. The Environmental Protection Agency report that for most people the amount of mercury they consume by eating fish is not a health concern.

There are two locations from which our fish purchased in the grocery store come from. They are:

• Fish caught in the wild

Eating more fish is definitely a heart-healthy benefit. You might be a little weary, however, of the risk of toxins, like mercury found in some kinds of fish. The safety of farm-raised fish, wild fish and fish you catch is also a concern for many people. Use this article as a resource to help you learn how you can eat fish safely.

Some of the health benefits associated with eating fish includes:

• Generally low in calories

• Generally low in saturated fat

• Generally low in cholesterol

• It is a good substitute for poultry and meat because it is generally low in calories, saturated fat and cholesterol

• Cold-water fish like salmon, mackerel and herring are high in omega-3 fatty acids, which appear to decrease risk of coronary artery disease, may protect against irregular heartbeats, and help to lower blood pressure.

There are potential drawbacks to eating fish even though it is good for your health. Some types of fish may contain contaminants like mercury, polychlorinated biphenyls, dioxins or other chemical pollutants. Fish get these toxins from pollutants in lakes, rivers and oceans. Other disease-causing organisms, bacteria, viruses and parasites also infect fish just the same way that poultry and meat can be infected.

Although the Food and Drug Administration regulates seafood to reduce potential hazards, you still need to safely store, prepare, cook and serve fish to help reduce your risk of contracting food-borne illnesses.

One of the major contaminants found in fish is mercury. Large, predatory fish like tilefish, swordfish and king mackerel tend to have higher levels of mercury. The Environmental Protection Agency report that for most people the amount of mercury they consume by eating fish is not a health concern.

There are two locations from which our fish purchased in the grocery store come from. They are:

• Fish caught in the wild s

ng fish includes:

• Generally low in calories

• Generally low in saturated fat

• Generally low in cholesterol

• It is a good substitute for poultry and meat because it is generally low in calories, saturated fat and cholesterol

• Cold-water fish like salmon, mackerel and herring are high in omega-3 fatty acids, which appear to decrease risk of coronary artery disease, may protect against irregular heartbeats, and help to lower blood pressure.

There are potential drawbacks to eating fish even though it is good for your health. Some types of fish may contain contaminants like mercury, polychlorinated biphenyls, dioxins or other chemical pollutants. Fish get these toxins from pollutants in lakes, rivers and oceans. Other disease-causing organisms, bacteria, viruses and parasites also infect fish just the same way that poultry and meat can be infected.

Although the Food and Drug Administration regulates seafood to reduce potential hazards, you still need to safely store, prepare, cook and serve fish to help reduce your risk of contracting food-borne illnesses.

One of the major contaminants found in fish is mercury. Large, predatory fish like tilefish, swordfish and king mackerel tend to have higher levels of mercury. The Environmental Protection Agency report that for most people the amount of mercury they consume by eating fish is not a health concern.

There are two locations from which our fish purchased in the grocery store come from. They are:

• Fish caught in the wild

y disease, may protect against irregular heartbeats, and help to lower blood pressure.

There are potential drawbacks to eating fish even though it is good for your health. Some types of fish may contain contaminants like mercury, polychlorinated biphenyls, dioxins or other chemical pollutants. Fish get these toxins from pollutants in lakes, rivers and oceans. Other disease-causing organisms, bacteria, viruses and parasites also infect fish just the same way that poultry and meat can be infected.

Although the Food and Drug Administration regulates seafood to reduce potential hazards, you still need to safely store, prepare, cook and serve fish to help reduce your risk of contracting food-borne illnesses.

One of the major contaminants found in fish is mercury. Large, predatory fish like tilefish, swordfish and king mackerel tend to have higher levels of mercury. The Environmental Protection Agency report that for most people the amount of mercury they consume by eating fish is not a health concern.

There are two locations from which our fish purchased in the grocery store come from. They are:

• Fish caught in the wild

ng organisms, bacteria, viruses and parasites also infect fish just the same way that poultry and meat can be infected.

Although the Food and Drug Administration regulates seafood to reduce potential hazards, you still need to safely store, prepare, cook and serve fish to help reduce your risk of contracting food-borne illnesses.

One of the major contaminants found in fish is mercury. Large, predatory fish like tilefish, swordfish and king mackerel tend to have higher levels of mercury. The Environmental Protection Agency report that for most people the amount of mercury they consume by eating fish is not a health concern.

There are two locations from which our fish purchased in the grocery store come from. They are:

• Fish caught in the wild

mercury. Large, predatory fish like tilefish, swordfish and king mackerel tend to have higher levels of mercury. The Environmental Protection Agency report that for most people the amount of mercury they consume by eating fish is not a health concern.

There are two locations from which our fish purchased in the grocery store come from. They are:

• Fish caught in the wild such as an ocean, river or freshwater lake

• Fish raised on a fish farm

Farm-raised fish may have more total fat, calories and higher levels of contaminants due to toxins present in the feed given to fish. Farm-raised fish is more readily available and often cost less. State or federal governments set harvest limits on commercially harvested fish that make them more expensive. The United States requires labels on consumer fish products that states either “farm-raised” or “wild.” Wild fish may also be harvested for personal consumption by sport anglers.

Fish caught by sport angling are not held to the same standards as fight caught commercially. The FDA regulates commercial fish to help ensure safety. Advisories in each state is responsible for protecting residents from the health risk of eating wild fish, for example, which types and much fish is safe to eat. If you are unable to find local advice, the FDA and EPA recommend you limit consumption of fish from local waters to about 6 ounces a week.

Most people do not eat enough fish and have no need to worry of eating too much to cause a health concern. The American Heart Association recommends at least two, 3-ounce servings of fish – preferably omega-3-rich fish – each week. For most consumers, especially those at risk for heart disease, the omega-3 benefits of eating fish regularly outweighs the potential risks.

For women who might become pregnant, pregnant women, nursing mothers and children younger than age 5, the FDA and EPA recommend the follo