Fish is nutritious and easily digested, invaluable to the invalid, and almost essential to the brain worker. It need not be an expensive item in your budget. Indeed, some of the cheapest kinds are the best, as example the humble herring. Fish is at its best when in season, and even the most expensive varieties have their cheap times.
Fish is high in nutritive value, not only because of its protein content, but because it is a valuable source of vitamins and minerals. All salt water fish and shellfish are good sources of iodine.
The iodine in fish is an absolute essential for maintenance of health in the glandular system, and one in which other foods are apt to be deficient. Besides, all fat fish contain some vitamins A and D. Fish livers and many fat fish are indeed our principal source of these vitamins.
Fish and shellfish sales have rocketed in recent years as concerns about cholesterol and food additives rise. Fish is a healthy option, being an excellent source of protein and low in saturated fat. Shellfish, fish and particularly fish oil, are also high in omega-3 (unsaturated fatty acids), which help to lower blood pressure, fend off heart disease and improve psoriasis, rheumatoid arthritis and kidney disease. The oilier, darker-fleshed fish like anchovies, salmon, mackerel and herring generally have more omega-3s than leaner types. Many dieticians recommend eating fish twice a week.