Oily fish such as mackerel and salmon have high long-chain omega 3 fatty acids, which have been reported as keeping the heart healthy. A recent study by Hagen et al. (2016) in the British Journal of Nutrition, compared consuming 750g/ week of lean meat (chicken) with fatty fish (cod and salmon) for 4 weeks. The high intake of fatty fish compare to the lean meat decreased blood triglycerides and increased HDL cholesterol (good cholesterol). These findings suggest that 750g per week of fatty fish may be beneficial to blood triglycerides and blood cholesterol, which are cardiovascular disease markers.