Fish and Health
It is now widely recognised that fish and seafood generally are vital components of any healthy diet.
Recent studies have all concluded that eating up to two portions of fish each week was highly beneficial, and that the consumption of fish could reduce the risk of fatal heart disease by as much as a third.
This lower rate of heart disease can result from the consumption of 84 grammes of farmed salmon or 168 grammes of mackerel per week.
The crucial factor is the level of omega-3 fatty acids, so oily fish such as salmon are especially good for people's health.
Omega-3 fatty acids from seafood also improve brain development for babies and young children. These benefits can be passed on to babies from their pregnant mothers, or through breast-milk.
Research shows clearly that past concerns about health risk though pollution have been greatly exaggerated, and that there is, on the other hand, a real risk from not eating fish.
The Food Standards Agency advises that we should eat two servings of fish a week, with one of them oily. It stresses that the UK population doesn't eat enough fish. We at the Seafood Training Centre are keen to change that, and we are ready to offer people the skills to satisfy increased demand for seafood as its benefits become more widely known.