Fish is one of our most valuable sources of protein food. World wide, people obtain about 25% of their animal protein from fish and shell fish. About 35% of all fish is eaten fresh, chilled or frozen.

It is also  canned (16% ) or made into oil and fish meal (32%). Fish and marine products are used as medicine, grounded  into vitamins, or processed into cosmetics and perfumes, lubricants, varnishes, soap and margarine. Whales, seals and oysters are valued for many of the above uses. Industries process many inferior fish and fish waste products into glue, livestock feed and fertilizers. Scientists often use fish, especially goldfish, for experiments and medical research.

Many people enjoy keeping  goldfish, guppies, tetras and other fish as pets in home aquariums. Angling is a popular pastime in all parts of the world. In many maritime nations such as Peru, Japan, China, and Russia, fish forms a valuable daily diet as well as export items. Countries located close to continental shelves where warm and cold currents converge as in the Northwest Atlantic (Grand Bank, near Newfoundland), Northeast Atlantic (near Dogger's Bank in the north sea)  and Northeast. Pacific (Eastern Russia and Japan)  enjoy great prosperity brought by the fishing industry.

Omega-3 fatty acids are very important for normal growth particularly for the blood vessels and the nerves as well as keeping our skin and other tissues youthful and supple. Research studies have revealed that in populations that consume large quantities of fish, with a high utilization of Omega-3s, there is a reduced risk of heart disease.

As of now, there is no recommended daily allowance for Omega-3s, but studies demonstrate that consuming only two servings  of fish a week  do result in health benefits. Though, because of the mercury content in fish, it is also recommended that consumption be restricted to two or  three servings a week, particularly among children and pregnant or nursing mothers  since they are at higher danger of suffering from mercury toxicity according to the American Heart Association.

The bottom line is that fish is very good for us and is an important and vital part of a healthy diet. Prefer to eat those fish that are lowest in contaminants. Fish like cod, haddock, tilapia, flounder and trout are low in fat and in mercury as well. But limit overall fish consumption and utilization to two servings (12 ounces) a week to lessen exposure to mercury.