People who consume even only one to two servings of fish each day are seen to be decreasing their overall death risk by 17% and deaths from coronary heart disease by 36%. These benefits are even more pronounced when the fish consumed are of the more oily varieties.
Fish are known to contain the essential omega-3 fatty acids, two oils which are gaining wide popularity because of their health benefits. Generally, omega-3 is classified as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and is most abundant in "oily, cold-water fish such as herring, mackerel, salmon, and anchovies." Omega-3 is essential in fetal, infant, and child neurological development. In adults, the intake of omega-3 is crucial in protecting the body against cholesterol and heart disease.
However, fish consumption is also associated with the risk of mercury.