You bet. Replete with legendary heart-healthy omega-3 fatty acids and a host of vitamins and minerals, fish is also probably the type of meat that exhibits the highest protein and lowest fat content.
Although “nearly all fish contains traces of methylmercury (an organic mercury compound),” says Pooja Vig, nutritional therapist and founder of The Nutrition Clinic, you can put your fears to rest because fish sold at our local markets are perfectly harmless, according to the Agri-Food and Veterinary Authority of Singapore (AVA). The US Food and Drug Administration’s limit on mercury in fish stands at 1ppm (part per million) but the AVA sets a tighter gantry at 0.5ppm, so fish that passes through are safer.
Still, the levels of mercury in fish can vary so it’s best to stick to smaller fish or eat a variety of fish to reduce the chances of mercury contamination, says Jamie Liow, a nutritionist from the Singapore Heart Foundation.