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Agriculture (catfish farming)
Eating fish once or twice a week may reduce the risk of diseases ranging from childhood asthma to prostate cancer. Fish is an excellent source of omega-3 fatty acids. Fish is low in fat and high in protein. Eating fish during pregnancy may reduce the risk of a premature baby. Healthy ways to enjoy fish include baked, poached, grilled and steamed. Some fish contain high levels of mercury and should be eaten rarely or not at all.

  
Australia?s leading health research body, the National Health and Medical Research Council (NHMRC), suggests that Australians should eat more fish. This is because fish is low in fat, high in protein and an excellent source of omega-3 fatty acids. Researchers worldwide have discovered that eating fish regularly ? one or two serves weekly ? may reduce the risk of diseases ranging from childhood asthma to prostate cancer. Healthy ways to enjoy fish include baked, poached, grilled and steamed.

Health benefits of eating fish

Regular consumption of fish can reduce the risk of various diseases and disorders. Selected research findings include:

    Asthma ? children who eat fish may be less likely to develop asthma.
    Brain and eyes ? fish rich in omega-3 fatty acids can contribute to the health of brain tissue and the retina (the back of the eye).
    Cardiovascular disease ? eating fish every week reduces the risk of heart disease and stroke by reducing blood clots and inflammation, improving blood vessel elasticity, lowering blood pressure, lowering blood fats and boosting ?good? cholesterol.
    Dementia ? elderly people who eat fish or seafood at least once a week may have a lower risk of developing dementia, including Alzheimer's disease.
    Depression ? people who regularly eat fish have a lower incidence of depression (depression is linked to low levels of omega-3 fatty acids in the brain).
    Diabetes ? fish may help people with diabetes manage their blood sugar levels.
    Eyesight ? breastfed bab