Seafood is a great source of protein and essential nutrients, and is very low in fat. Seafood is also the primary dietary source of omega-3 fatty acids, a group of polyunsaturated fatty acids that, when eaten regularly, are associated with significant health benefits.

Most people, however, do not get enough omega-3s in their diet to support optimal health. Experts recommend eating at least 2 servings of fish each week. Doing so may:

• Lessen the risk for heart disease, including heart attack and dangerously abnormal heart rhythms Increase levels of HDL (“good”) cholesterol
• Reduce triglyceride levels (the chemical form in which fat is transported throughout the body – high levels are associated with increased risk for cardiovascular disease)
• Lower high blood pressure
• Reduce the risk of certain types of cancer 
• Decrease inflammation, possibly improving symptoms of rheumatoid arthritis, asthma and inflammatory bowel disease (Crohn’s disease and ulcerative colitis)
• Reduce the severity of mood disorders such as depression and bipolar disease
•  “Thin” the blood (thereby helping to prevent abnormal blood clotting)
• Protect against Alzheimer’s disease, age-related cognitive decline, macular degeneration and age-related hearing loss

Also, pregnant women need to eat foods high in omega-3s to support optimal fetal brain and eye development.