• How fish is cooked can make a dramatic difference in the heart benefits it provides. Compared with women who rarely or never ate fish, those who ate five or more servings per week had a 30% lower risk of developing heart failure — but only if the fish was baked or broiled.
• If the fish was fried, it appeared to be harmful, not healthy.
• Some types of fish appear to be healthier than others. Eating dark, oily fish such as salmon and mackerel was associated with a lower risk of heart failure, whereas eating tuna fish or white fish such as sole and cod were not.
• These types of fish may beneficial due to its high content of omega-3 fatty acids, good fats that appear to reduce the risk of heart disease by lowering inflammation, blood pressure, and cell damage. But it seems that the real benefit is not solely due to only the omega-3 but the benefit is from the whole Fish.
• Pills of Omega-3 certainly are not going to give the same benefit.

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