Why you should swap red meat with good-for-you fish. Plus: a recipe for sardine toast with purple onion and crispy capers

Forage fish, such as sardines, herring, mackerel and anchovies, are the most abundant fish species in the ocean. They’re also highly nutritious and have the potential to drastically reduce diet-related deaths and illness when substituted for red meat, according to a recent study that focused on data from 137 countries.

Often eaten whole, forage fish are abundant in calcium. They’re also high in protein, iron, vitamin B12, vitamin D and rich in omega-3 fatty acids, which are believed to prevent coronary heart disease – the No. 2 cause of death in Canada.noted that forage fish have the lowest carbon footprint of any animal food source. They’re also affordable and shelf-stable, if you buy the canned variety.

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