Russia (bbabo.net), - Fish in various ways of its preparation is a valuable food product. However, salted fish is best not to be abused, warned pharmacist Hussein Abde, noting that salting fish for canning leads to the formation of by-products that increase the likelihood of cancer.

According to him, any salty, pickled and smoked food is associated with the risk of developing diseases of the stomach and colon. That is why you should avoid the frequent use of such products, writes RIA Novosti.

Earlier, nutritionist and nutritionist Nadezhda Tsapkina named the most useful fish. According to her, these are mackerel and herring, as they contain a high concentration of trace elements necessary for the body. Herring and mackerel are high in protein, vitamin D, omega-3 fatty acids, and antioxidants. All this has a beneficial effect on the immune system, Tsapkina emphasized.

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