Fish : At the heart of a healthy diet
   
Given the fact that Ireland is surrounded entirely by water, the amount of fish we eat as a nation is surprisingly low. In the last National Nutrition Survey it was revealed that the average Irish adult consumes a mere 140g of fish a week or roughly the equivalent of a large salmon steak.
   
    

So why should we eat more fish? Quite simply, apart from its delicious taste, fish has an important role to play as part of a healthy diet. Fish, particularly oil-rich fish such as mackerel, salmon and herring, is an excellent source of Omega 3 (EPA and DHA) polyunsaturated fatty acids (PUFA¹s). These fatty acids have been linked to a significantly lower incidence of heart disease amongst certain fish eating cultures, including the Eskimos.

Fish is also rich in protein, iron, and a good source of selenium and iodine. The flesh of oil-rich fish, including the livers of lean white fish, contains vitamins A and D in abundance. While the soft edible bones of tinned sardines and salmon provide a useful source of calcium.