Eating fish twice a week reduces your risk of a heart attack or stroke, the American Heart Association says.

The AHA recommends eating two 3.5-ounce servings of non-fried fish, or about 3/4 cup of flaked fish, every week.

Eating just one serving a week is better than eating none, particularly if it is swapping out a higher-fat meal containing processed foods.

The organization advises people to eat a variety of fish with high amounts of omega-3 fatty acids, including: salmon, mackerel, herring, lake trout, sardines or albacore tuna.