Fish and shellfish are excellent sources of protein. They also provide a huge variety of different vitamins and minerals which have important functions in the body. Many species are also sources of omega 3 fatty acids, which have been proven invaluable to our health. Because of all these benefits, WHO/FAO recommends that we should all be eating at least two portions a week (one portion should be omega-rich) – some organisations such as the Heart Foundation suggest we should be eating more!
Different fish and shellfish have different health benefits so, to make the most of these, we should vary the types we eat. With around 800 species available to us in Australia and hundreds more imported, there’s no excuse not to try something new – good news for our taste buds and our health!
Nutrition experts agree we should be eating a minimum of two portions of seafood every week, at least one of which should be a good source of omega 3, such as Mackerel, Herring, Salmon, Tuna or Sardines.
And there’s great news for shellfish fans – we’ve collected new data showing that various species of shellfish are also valuable sources of omega 3 polyunsaturates. Oysters and crab are ‘rich’ sources, and mussels, squid, cold water prawns and lobster are all ‘good’ sources.
Ask your fishmonger or counter staff about What’s In Season, so that you’re eating your seafood at its very best – and be assured that if it is Australian that it’s from a sustainable source.
Seafood consumption is important to human health and all chronic health disorders can be assisted through seafood nutrition. There is an increase in health problems, including an increase in brain disorders, caused by the decline in seafood consumption globally.