Why We Should Eat More Small Fish

When you decide to eat fish, what criteria do you consider in your choice? Farmed or wild-caught? Small or large and meaty? It is recommended to use smaller species like anchovies, sardines, kingfish, and mackerel for cooking because they are affordable, abundantly available in most fishmongers, and very healthy. Both anchovies and sardines are rich sources of Omega-3 fatty acids, which can help combat heart diseases and boost brain function. Moreover, small fish are an excellent source of protein, calcium, and vitamin D, and are packed with other minerals and nutrients like iron, magnesium, and zinc.