Tilapia - The good and bad fish

I don't always consider fish to be my protein of choice, but since the American Heart Association states that fish contains vital nutrients for heart health I decided to start feeding my family fish once a week.

The American Heart Association recommends eating fish at least twice a week (click here for American Heart Association article), but I'm starting small, particularly because tilapia, the fish I can afford on my budget, may have as many health risks as it does benefits.  Click here for an article from US News and World report. 


Prior to cooking and consuming any type of fish, including tilapia, you should be aware that fish can contain mercury and some low fat fish might contain potentially unhealthy fatty acids.

Although some mercury is not considered to be dangerous, too much mercury can be harmful to your body.  (Read more and see mercury levels in various types of fish on the American Heart Association's website here). 

There is controversy over the types of fat in low fat fish such as tilapia may contain dangerous types of fats.  You can read both sides of the issue here and here.

As with many any food, following government and American Heart Association guidelines for portion sizes and serving frequency is key to maximizing the nutritional value of fish.