Substantial evidence suggests that people at risk from coronary
heart diseases, heart arrhythmia, rheumatoid arthritis, diabetes,
obesity and hypertension may benefit by making seafood a cornerstone of
a healthy balanced diet. These benefits are linked principally to fish
oil that contains omega-3-poly-unsaturated fatty acids (PUFA).
3 oils provide health benefits particularly in the fight against
coronary disease, high blood pressure, arthritis, asthma and depression. These oils are also thought to be beneficial for the development of
CSIRO research has shown that most Australian seafood has higher levels of omega-3 oil than other food groups and lower levels of cholesterol. Interestingly, Australian fish have higher levels of these oils than fish from northern hemisphere waters.
For example, to get 1gm of Omega 3 you could eat:
- 75gm of Swordfish
- 455gm of Snapper
- 250gm of Spanish Mackerel
- 155gm of Atlantic Salmon
- 550gm of Tiger Prawns
- 330gm of Sydney Rock Oysters
- 300gm of Mussels
Eating healthy local seafood doesn’t have to be expensive. We encourage seafood lovers to experiment with species that are not as familiar like ruby, crimson, long nose, maroon or moses snapper; or the Shark Bay mighty mullet (packed with Omega 3 oils), tailor, yellowfin, bream and whiting or fabulous mussels from around Garden Island. All are great to eat and are outstanding value for money.
Remember the healthiest way to cook fish is by grilling, baking, poaching, steaming or pan-frying (with just a touch of oil!) Go straight to our cooking videos and recipes to develop your full potential as seafood cooking guru!