Fatty, cold-water fish, like salmon, contain the most important forms of omega-3s: EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Additionally, the omega-3s found in fish are more readily available than those in other foods. Plant-based foods contain less omega-3s than fish and are in the form of ALA (alpha-linolenic acid), which the body then converts to small amounts of DHA or EPA. A four-ounce serving of salmon can contain up to 100% of the recommended weekly intake. And what do these little omega-3s do? According to scientists at the Harvard School of Public Health, eating seafood once or twice a week – especially seafood rich in omega-3s, such as salmon – reduces the risk of death from heart disease by 33%.

Click here for a delicious recipe for Venice Beach Fish Tacos from Alaska: http://www.alaskaseafood.org/recipes/search/detail.cfm?Recipe=351