Guidelines are not a substitute for asking tough questions and holding seafood suppliers to high standards, especially for companies that have to identify large supplies months in advance.
The advantages of eating fish are many; unfortunately, fish consumption in the U.S., especially if you exclude breaded deep-fried fish, is extremely low. Fish offers heart-healthy omega-3 fatty acids and is low in calories and saturated fat. Tilapia happens to be lower in fat than some other fish, so it has less of all types of fatty acids. Tilapia is, however, more affordable than most other fish in the market today. Splitting hairs over whether one fish has less omega-3 fatty acids per serving than other types of fish when the total fat content is low seems to miss the point. Let's get people eating more fish, and then worry about fine-tuning either the fish's diet or our diet to edge up the omega-3 content.
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