Fish is being increasingly recognised as a “wellness” food which should underpin continued growth in the future. The National Heart Foundation of Australia recommend at least 2 fish (preferably oily fish) meals per week be consumed.
According to CSIRO research (May 2002 release), Australian seafood is high in Omega 3 fatty acids which are beneficial to health. In particular: Seafood contains much higher levels of Omega 3 fatty acids than other food groups and lower cholesterol. Omega 3 fatty acids are essential in the diet to help against coronary heart disease, high blood pressure, arthritis and other disorders including possibly some form of cancer. Omega 3 content is particular high in salmon, sardines, mackerel and tuna.
