No matter how you cook it, you'll know fish is done when it flakes easily and is no longer translucent. Deep fried fish will float to the surface when thoroughly cooked. Fish cooks best when it's evenly cut in a thickness of one inch. The rule of thumb for cooking time is 10 minutes per inch. Ideally, we should eat fish once or, when possible, twice a week.
Fish is naturally low in cholesterol and saturated fat.
The scientific community became interested in fish as something more than food when observations showed Greenland Eskimos eat a diet rich in fish, yet have a low incidence of heart disease. The most significant benefit of fish in the diet is the omega-3 found in fish. Fish are the primary source of omega-3, a fatty acid believed to reduce heart disease and circulatory problems. According to Dianna Colson, nutritionist, studies have shown that omega-3 may cause blood cholesterol levels to drop. Omega-3 is also believed to lower triglycerides and thin the blood, both of which reduce the risk of clogged blood vessels.