Fish has valuable nutritional qualities that make it a guest of choice on our plates. It contains fats in varying amounts depending on the species, sources of so-called “long chain” omega 3s which prevent cardiovascular disease and are necessary for the development and functioning of the retina, the brain and the nervous system.
Among fatty fish, some contain more long-chain omega 3 and are therefore particularly interesting from a nutritional standpoint. However, these fish can also be contaminated by pollutants, including dioxins, which have harmful effects on health in the event of overexposure.
Afssa recommends consuming fish twice a week by combining fish with a high omega 3 content such as salmon, sardines, mackerel, herring or eel, and lean fish such as tuna, pollack black, whiting, sole or even monkfish. It is also necessary to think about varying the species and the origins in order to limit the consumption of fish possibly contaminated by pollutants.