Why Eat More Fish?

Fish is one of the leanest sources of protein you can choose. In fact, even the fish with the highest fat content compare favorably with the leanest cuts of red meats and poultry. Seafood contains little saturated fat (the kind of fat most likely to raise blood cholesterol). Include varied types offish and seafood in your menu at least twice a week.
People used to be advised to avoid some types of shellfish such as crab, clams, oysters, scallops, and lobster because of their supposedly high cholesterol content. However, new measuring techniques show that their cholesterol content is similar to that of lean beef and poultry. Of the shellfish, shrimp contains the most cholesterol, but it is very low in fat. A3-ounce serving of shellfish is acceptable once a week, but avoid deep-fat fried fish or fish prepared with heavy, cream-based sauces. Instead of melted butter, serve shrimp, crab, and lobster with lemon juice or cocktail sauce. Broil, bake, poach, or grill fish to retain its low-fat quality.