Fish and shellfish are generally low in fat, and the small amount of fat they do contain is beneficial. Found almost exclusively in seafood, Omega­3 fatty acids help keep arteries open by discouraging the build­up of plaque in blood vessels, among other benefits. Research has shown that consumption of "fatty" fish such as mackerel or salmon can reduce the risk of cardiac arrest by as much as 50 to 70 percent. Seafood is also rich in protein, vitamins and minerals, is generally low in sodium and is very low in saturated fat. Besides these healthy attributes, seafood is Nature's original fast food. And the best news: with the amazing number of fish and shellfish species harvested in California, you can enjoy a different variety of high quality California seafood nearly every day of the year.