Health Benefits of Seafood

The Heart Foundation recommend consuming fish and seafood two to three times a week as part of a heart-healthy diet. One serve of fish is about 150g.

Seafood is an excellent source of protein, minerals, vitamin B12, iodine, zinc, is low in saturated fat and contains omega-3 fatty acids.

Consumption of omega-3 fats helps to maintain good general health and reduce the risk of heart disease and stroke. There is new evidence that suggests that Omega-3s may help protect against dementia and age-related mental decline. Oily fish is particularly rich in omega-3. Types of oily fish include Anchovies, Tuna, Atlantic Salmon, Trout, Trevally, Sardines, Whiting and Snapper.

Mercury in Fish

Mercury occurs naturally in the environment and accumulates in the aquatic food chain, including fish, as methyl-mercury. All fish contain some methyl-mercury, but most fish in Australian waters have very low mercury levels.

Visit the NSW Food Authority for more information.