One or two servings of fish a week will reduce your chances of getting heart disease, because it's rich in omega-3 fatty acids.
That's the conclusion of an increasing number of studies showing that eating fish regularly lessens your chance of getting heart disease, and might help other medical conditions too.
Fish are excellent sources of protein, vitamin B, vitamin D, trace minerals, and essential omega 3 fatty acids, which are lacking in most diets. Some fish are richer sources of omega 3 than others, and these are generally also richer in vitamin D. Much like fish, shrimp has a lot of same nutritional value. It's not one of the highest in omega 3 fats, but it's not bad.

Omega 3's are healthy fats that are important for optimal immune function. They also help to increase metabolism and are involved in hormone production. Some PMS or menopausal symptoms might benefit from extra omega 3's. They are also involved with anything that relates to cognitive function, so sometimes depression, memory, concentration, or learning disabilities can be helped. They are very important for cardiovascular health, any condition that involves inflammation like arthritis, and are helpful in controlling blood sugar levels for people with diabetes. Omega-3 fatty acids also decrease triglyceride levels, slow growth rate of atherosclerotic plaque, and lower blood pressure.
For middle-aged and older men and postmenopausal women, the benefits of fish consumption far outweigh the potential risks when the amount of fish is eaten within the recommendations established by the FDA and Environmental Protection Agency.
The Harvard Men's Health Watch says the Omega-3 fatty acids found in oily, dark-fleshed fish offer genuine health benefits.
Eating a variety of fish will help minimize any potentially adverse effects due to environmental pollutants.

See fish recipes:  WARM     COLD

How to fillet, skin and debone fish

Filleting a SMALL fish:
Figure 1
1.- Cut off the head just behind the gills.
2. Hold the fish by the tail. With the knife blade pointing away from you and across the body of the fish, begin to cut toward the head (or at least where the head used to be). Use the backbone to guide your knife.
3. To take the skin off, begin by holding the fillet by the tail, skin side down.
4. Hold the knife crosswise across the fillet and insert the knife between the skin and the flesh. Don't worry if you don't get this perfect at first.
5. While holding the skin, cut in the direction of where the head used to be.

Filleting a LARGE fish:
Figure 2

When you have a larger fish, the tail-to-head method of filleting can be a little awkward. In this case opening the fish like a book is an effective method, as shown in Figure 2.

1. Make a deep cut just behind the gills (about halfway through the thickness of the fish).
2. Cut a slit a few inches in length along the top of the fish (the dorsal side).
3. Using the tip of the knife, separate the flesh from the bones, as illustrated. The fish should open up just like a book.
4. When completely open, finish cutting away the fillet by moving the knife along the "spine of the book."
From  www.dummies.com