Fish can provide an excellent low-calorie protein source without the fat and cholesterol of red meats. However; some varieties such as shark and mackerel are very high in mercury. Mercury is a known carcinogen and a pollutant of the habitats for many fish, including farmed fish, according to the Washington State Department of Health. The USDA recommends eating at least eight ounces of healthy, low-mercury fish per week. Limit your consumption of high-mercury fish to no more than 12 ounces a week.

Healthiest fish to eat. (2015, September 10). Panay News, p. B3.