in red meat, called omega-6 fatty acids.Why are omega-3s good for your health?A growing body of evidence indicates that omega-3 fatty acids provide a number of health benefits. They:*help maintain cardiovascular health by playing a role in the regulation of blood clotting and vessel constriction;*are important for prenatal and postnatal neurological development;*may reduce tissue inflammation and alleviate the symptoms of rheumatoid arthritis;*may play a beneficial role in cardiac arrhythmia (irregular heartbeat), reducing depression and halting mental decline in older people.The omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits."Eating fish can provide an excellent source of Omega-3 fatty acids, vitamins and minerals that benefit your general health," says Maxine Hayes, Washington State Health Officer. The American Heart Association recommends at least two servings of fish per week to help prevent heart disease, lower blood pressure, and reduce the risk of heart attacks and strokes. Fish & DiabetesFish is good choice for people with diabetes. The high protein supply aids in the regulation of blood sugar. Fish is a good low calorie, high protein choice to assist in weight loss.For information regarding other types of fish, the Natural Resources Defense Council (NRDC) has released a list of fish and their mercury levels so that people can be informed on what they are consuming. If you want to get more detailed information about mercury levels and how much you personally are consuming, you can also use the mercury thermometer to calculate your totals.Highest Mercury AVOID Eating Grouper, Marlin, Orange roughy, Tilefish, Swordfish, Shark and Mackerel (king)High Mercury Eat no more than three 6-oz servings per month Bass saltwater, Croaker, Halibut, Tuna (canned, white albacore) See tuna chart below, Tuna (fresh bluefin, ahi), Sea trout, Bluefish and Lobster (American/Maine) LOWER MERCURYEat no more than six 6-oz servings per month Carp,Mahi Mahi, Crab (dungeness), Snapper, Crab (blue), Herring, Crab (snow), Monkfish, Perch freshwater, Skate, Cod, Tuna (canned, chunk light) and Tuna (fresh Pacific albacore)LOWEST MERCURYEnjoy two 6-oz servings per week Anchovies, Butterfish, Calamari (squid), Caviar (farmed), Crab (king), Pollock, Catfish, WhitefishPerch (ocean), Scallops, Flounder, Haddock, Hake, Herring, Lobster (spiny/rock), Shad, Sole, Crawfish/crayfish, Salmon, Shrimp, Clams, Tilapia, Oysters, Sardines, Sturgeon (farmed) and Trout (freshwater) Recipes for fish:Recipe: Moqueca Capixaba, Brazilian Fish StewA Hearty Stew That Can Be Enjoyed Year-Round This recipe is by Kleber Serrano, chef restaurant in Vitoria and Florida, serving contemporary Brazilian cuisine. This hearty fish stew has an Indian influence, and includes annatto seeds for a deep, red color (more about them below). While youll need annatto powder for this recipe, if you dont have malagueta pepper or manioc, traditional Brazilian ingredients, you can substitute comparable ones.Ingredients 2 pounds of fish (net weight, slices or fillets), preferably sea bass or other firm, white-fleshed fish (in Brazil, namorado is popular) 5 ripe tomatoes, each chopped into 8 pieces 2 medium onions, chopped in large cubes 50 ml of annatto oil (made from 1.5 ounces (50 ml) of olive oil + 1 teaspoon of crushed annatto seeds) 3 chopped garlic cloves 1/2 cup of water 1 pinch of finely minced, fresh