I grew up on an island (Martha's Vineyard, off the coast of Cape Cod in Massachusetts, to be exact), so I have always had a certain affinity for seafood. I loved it all – from the funny-looking flounder my dad would catch to the succulent shrimp my grandparents would serve with cocktail sauce everyday at 5 p.m.

As I got older and started to care about my body and what I was putting into it, I learned that seafood was super delicious AND good for me. Not only is fish low in fat, it also contains oils that are good for the heart.

However, several scary reports released recently discussed certain contaminants, such as mercury and polychlorinated biphenyls (PCB's) that are sometimes found in seafood. Not only was I shocked and disheartened by this news, I was also a little skeptical. I wanted to know exactly what I needed to watch out for when it came to picking what kind of seafood I wanted on my plate.

This article on CNN.com tackles the seafood dilemma and offers one very important piece of advice: Weigh the pros and cons carefully. It also includes simple rules to follow, like eating a variety of seafood, replacing actual fish with supplements made from fish oil and sticking with farm-raised fish like salmon that are low in PCB's. Check out the full article and keep it in mind next time you make a trip to the grocery store or the local Red Lobster.