Nutritional information for carp, cooked.
Fish & Seafood
Fish and seafood are a great source of protein. They are high in omega 3 fatty acids (DHA and EPA) and are a good source of iodine. (1)
The healthiest fish in terms of its nutritional value are oily fish such as sardines, fresh tuna, trout, salmon, mackerel, herring, and pilchards. These fish contain more omega 3 fatty acids and vitamin D. In general, including fish in our diet has many health benefits (article on health benefits of fish coming soon..).
Please note, however, that even though eating fish and seafood is considered healthy, its consumption should be balanced as for any other foods. Fish, especially larger and older predators, such as shark, ray, swordfish, barramundi, gemfish, orange roughly, blue fin tuna and ling accumulate heavy metals such as mercury.
Eating fish 2 - 3 times per week from trusted sources (clean waters) and avoiding large predatory fish is my advice, based on the Australian and New Zealand government recommendations related to mercury contents in fish. In the case of pregnancy, large, predatory fish should be avoided. (1)