If you eat fish to reduce your risk of heart disease, choose salmon, sardines, rainbow trout or mackerel. While such fish as halibut, cod, orange roughy, red snapper, swordfish and tuna are low in fat and calories, it’s the omega-3 fatty acids found in fatty fish that cut the risk of dying from a heart attack. Omega-3 fatty acids lower low-density lipoprotein, the harmful cholesterol.
According to the American Journal of Epidemiology (May 15, 2000), ‘People eating mostly lean fish have the same risk of fatal heart attacks as people who eat no fish.’
This is a rare case of when you should reach for the fatty cut, not the lean one. IM