Fish is always categorized as food of excellent nutritional value, being a rich source of high quality and easily digestible protein, quality fat rich in polyunsaturated fatty acids (PUFA’s) along with wide spectrum of vitamins and minerals. These views were expressed 
by Dr. Asha Dhawan, Dean College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana. While sharing information about food value of fish meat she said that in todays’s modern digital world, where people find very less time for looking after their health, it is vital to include some special food items in the menu, which can offer extra nutritional benefits. The essential amino acids profile of fish is also far superior to other agricultural as well as livestock food products. The key nutrient in fish meat for its multiple benefits is the unsaturated fats, including omega -3 and -6 fatty acids, which are not only vital for better health of all age groups, but are must for the normal brain development especially in unborn babies and infants.
Dr. Dhawan revealed that fish meat is also described as ‘Brain Food’, which starts working from early brain development in the womb until old age. These features of fish, places it into highly essential food items for pregnant and lactating women. Additionally, Omega-3 fatty acid is beneficial for patients suffering from heart or cardiovascular disease. Further, cutting edge researches on omega -3 fatty acids around the world has also shown that it decreases the risk of abnormal heartbeats, the triglyceride levels, atherosclerosis, hence help in lowering blood pressure. Due to multiple health benefits and healing effects of fish meat, the American Health Association recommends fish consumption at least twice a week. In addition, among all animal meats, fish meat is tender and can be cooked in very less time and easily served in varieties of form like fish curry, balls, cutlets, fingers, sausages and even pickles to meet individual taste and requirement. College of Fisheries, GADVASU has developed number of value added ready to cook and ready to eat fish products, which are convenient to store and /or cook without much precooking preparation hassles, she added. She recommended that the non-vegetarian population of the state shall include fish in their diet for a healthy heart in a healthy body.
