What’s so good about fish?

Good fish

It has a lot to do with omega-3, a fatty acid found in ‘oily’ fish like Salmon, Sardines, Mackerel and Herring.

High source of Omega-3

But fish and seafood, whether canned, chilled or frozen is also packed with protein and other essential nutrients. It’s why the Heart Foundation recommends we eat at least two to three serves of oily fish or seafood each week.1

And here’s a snapshot of what your body will be getting when you include seafood in a meal^:

'Good' Fats 





Seafood provides omega-3 fats EPA and DHA which help keep your heart healthy.  For heart health benefits, you need to eat at least 500mg of EPA and DHA per day.    Seafood provides protein, which is necessary for muscle growth and repair. Oysters and Mussels in particular are good sources of iron. Iron is vital for forming new red blood cells.



Fish containing soft edible bones such as sardines and some salmon products, contribute calcium, which is essential for healthy bones and teeth and proper functioning of your nerves and muscles.  

˄Seafood should be eaten as part of a varied and balanced diet.

Important Notice The information contained in this section is general information. It does not in any way constitute individual health, nutrition or dietary advice. Any specific health or dietary concern should be discussed with a doctor or accredited practising dietician. 

1 National Heart Foundation of Australia. 2015. (Accessed: 10/12/15).

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