The newest FDA recommendations suggest pregnant and lactating women and young children consume two to three servings of fatty fish per week (a minimum of 8 ounces and no more than 12 ounces of fish with low levels of mercury). This advice was given to insure that the omega-3 fatty acids DHA and EPA – more commonly referred to as “fish oil” – are included in the diet. Omega-3s have been linked to fetal brain development and enhanced cognitive function in children. You can safely get these oils from fatty fish such as salmon, mackerel and sardines, but if you don’t like fish or if you avoid it for other reasons, you might want to consider taking a daily supplement containing omega-3 fatty acids.

Rear more at http://health.usnews.com/health-news/blogs/eat-run/2014/08/07/what-you-need-to-know-about-fat-fish-and-salt