Twice a Week

Why we should all aim to eat at least 2 a week

Fish and shellfish are excellent sources of protein. They also provide a huge variety of different vitamins and minerals which have important functions in the body. Many species are also sources of omega 3 fatty acids, which have been proven invaluable to our health. Because of all these benefits, the UK Food Standards Agency recommends that we should all be eating at least two portions a week (one portion should be omega-rich).

Different fish and shellfish have different health benefits so, to make the most of these, we should vary the types we eat. With around 800 species available to us in Australia, there's no excuse not to try something new – good news for our taste buds and our health!

Nutrition experts agree we should be eating a minimum of two portions of seafood every week, at least one of which should be a good source of omega 3, such as mackerel, herring or sardines.

And there's great news for shellfish fans - we've collected new data showing that various species of shellfish are also valuable sources of omega 3 polyunsaturates. Oysters and crab are 'rich' sources, and mussels, squid, cold water prawns and lobster are all ‘good’ sources.

Ask your fishmonger or counter staff about what's in season, so that you're eating your seafood at its very best - and don't forget to check with them that it's from a sustainable source.