6Frozen or Fresh Fish
Most species of fish are naturally low in sodium. Even those types with the highest levels basically contain no more than 100 mg per cooking serving. This is especially true for fresh and widely-caught fish like tuna, sea bass, cod, or herring. Commercially grown tend to have more sodium coming from the foods. Similarly, sodium in frozen fish can be a bit higher than fresh ones, but it is still acceptable for people with heart disease or high blood pressure. While fish are nutritious foods, make sure to consume them in moderation to reduce the risk of mercury toxics. [6]
