Salmon, canned, light tuna and catfish are among the healthiest fish to eat. These fish are all high in omega-3 fatty acids and low in mercury.
Other fish that are high in omega-3 fatty acids and low in mercury include mackerel, haddock, freshwater trout, herring, flounder, pollock and sardines.
Scientists and health organizations agree that the average diet should contain at least two 3.5-ounce servings of seafood per week. Seafood is a heart-healthy dietary choice that provides a nutritious source of vitamins, minerals and protein. Children, pregnant women and women who are nursing should limit their seafood consumption to 12 ounces of low-mercury seafood per week.