Fish are the best source of omega-3 fatty acids especially fatty fish such as salmon, mackerel, albacore tuna, herring, and sardines. They are also a complete protein and contain valuable trace minerals. Coastal waters are usually more polluted and therefore some fish species and shellfish are especially vulnerable in picking up the toxins. Wild fish are preferable to farmed fish which are often fed drugs to prevent diseases as a result of overcrowding. Fresh fish spoils easily and should be eaten within 2 days.

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