May 18, 2015 | 2 minute read

Q: What is the recommended amount of fish I should be eating? Does it all have to be salmon for the omega-3 fatty acids?

A: Eight ounces of fish and seafood per week (for example, two four-ounce servings) is enough to provide an average of about 250 milligrams (mg) of heart-healthy EPA plus DHA (the major omega-3 fatty acids from seafood). This amount of fish with omega 3s is enough to reduce heart attacks and deaths from heart disease. That’s aiming for one serving a week from choices high in omega-3s.

One fish high in omega 3s is salmon (fresh, frozen or canned). However, world supply of wild salmon is not enough to support major increases in consumption.  Other choices that are eco-friendly and high in omega-3 fat include Atlantic mackerel; sablefish (also called “black cod”); Arctic char; sardines; herring; mussels; oysters; most barramundi, lake or rainbow trout; and U.S. or Canadian white (albacore) tuna. More information about making choices that support both health and the environment is provided by the Monterey Bay Aquarium and Seafood Health Facts, an initiative developed jointly by several major universities.

Low-fat choices like cod, haddock and catfish are excellent sources of protein, selenium and other nutrients, but if you eat only seafood choices like these, you are unlikely to reach the recommended target of EPA plus DHA fat.

If your physician advises that you should be consuming higher amounts – 500 mg or more – of omega 3s, then focus choices on the high omega-3 fish, increase amount of fish, or discuss adding supplemental EPA + DHA.

Here is a Chowder recipe that features cod or tilapia, but can easily lend itse;f to any of the previously mentioned fish options.