Oily fish

[citation needed] Among other benefits, studies suggest that the omega-3 fatty acids in oily fish may help improve inflammatory conditions such as arthritis.

[5] French research published in 2002 in the British Medical Journal (BMJ) followed 1,674 elderly residents of southern France for seven years, studying their consumption of meat versus seafood and the presence of dementia symptoms.

[7] The eicosapentaenoic acid found in fish oils appears to dramatically reduce inflammation through conversion within the body to resolvins, with beneficial effects for the cardiovascular system and arthritis.

In 2004 the UK Food Standards Agency published advice on the recommended minimum and maximum quantities of oily fish to be eaten per week, to balance the beneficial qualities of the omega-3 fatty acids against the potential dangers of ingesting polychlorinated biphenyls and dioxins.

[9] The United States Environmental Protection Agency's (EPA) Exposure Reference Dose (RfI) for methylmercury (MeHg) is 0.1 micrograms per kg body weight per day.

The EPA and 2007 U.S. Department of Agriculture guidelines sets a limit only on consumption of fatty fish with greater than one part per million of methylmercury, specifically tilefish, king mackerel, shark and swordfish.

[citation needed] Concerns about contamination, diet or supply have led to investigation of plant sources of omega-3 fatty acids, notably flax, hempseed and perilla oils.

The large open-water Atlantic bluefin tuna is an oily fish.
Most small forage fish , like these schooling anchovies , are also oily fish.
Oily fish fillet ( salmon – bottom) contrasted with a white fish fillet ( halibut – top)
Grilled salmon, an oily fish