According to the expert, the most dangerous are fish varieties with critical mercury content. These are marlin, king mackerel, shark, bigeye tuna, ruff and swordfish.
In addition, at first glance it seems unimportant, but even healthy people should limit the consumption of salted fish. The daily dose of salt per day should not exceed 5 grams, and when eating salted fish, it is difficult to control the rate.
To this, Khachirova added that the fish should be boiled, baked and stewed, but not fried, so that it does not lose its useful properties.