As already mentioned, the most important health advantages, compared to meat are the exclusively high quality fat with healthy omega 3 fatty acids found in fish. Additionally most fish also contain a lower amount of fat overall (naturally, this isn't true for fatty species such as eel, herring or salmon). But with fish, the preparation is critical: steaming, fermenting or frying with a small amount of fat are the healthiest. Frying fish with lots of oil or deep frying it adds a lot of fat, so even fish that is low in fat become very caloric. From a health perspective, one should completely avoid battered fish – the batter often contains more calories than the fish itself but in contrast doesn't supply any valuable nutrients.Even if fish stocks can show traces of pollutants, absorbed in the water, a large majority of studies conclude that the nutritional benefits outweigh any potential dangers. Learn more about fish' health benefits, in the following section.Sustains eye sight even at an advanced ageNumerous studies claim that nutrition rich in omega 3 fatty acids lowers the risk of age related macular degeneration. This disease causes damage to the central part of the retina and is the most frequent cause of diminished eye sight as we age.Lowers the risk of circulatory diseaseHigh quality fats, found in fish in high amounts, lower the risk of cardiovascular disease.Lowers the risk for rheumathoid arthritisRheumatoid arthritis is one of the most common forms of arthritis, a chronical autoimmune-disease, which leaves joints swollen and inflamed. Scientists discovered that the consumption of three to four portions of low fat fish per week reduces the occurance of rheumatoid arthritis by half.Protects skinFish contain fatty acids that, amongst other things, regulate the human sebum and thereby help maintain smooth skin. Furthermore, there are indications that suggest that eating fatty fish shields skin cells from UV-rays. This protects collagen in the skin which increases elasticity and prevents wrinkles.