We often hear the advice to “eat fish a couple of times per week” for a healthy diet. While seafood is generally considered beneficial, and Dr. Chad recommends regular consumption of wild-caught varieties, such as salmon, tuna, and mackerel, for their heart-healthy omega-3s, there are some concerns when it comes to frozen fish.

Frozen fish is frequently treated with a salt solution to extend its shelf life. Excess salt can cause your body to retain water, which raises blood pressure. “The fact that nothing in nature is high in salt should tell people something,” Dr. Chad points out.

Additionally, much of the frozen seafood available is farm-raised rather than wild-caught. Farm-raised fish are known to contain higher levels of PCBs, potentially carcinogenic chemicals. A study of 1,000 70-year-olds found that those with the highest PCB levels were more than 3.5 times more likely to have high blood pressure.

Moreover, farm-raised fish have less exposure to smaller fish, which makes them lower in omega-3s compared to their wild counterparts.