Fish is an excellent protein source that is rich in essential vitamins and minerals, providing a well-rounded nutritional profile.
Make sure to consume a minimum of two servings of fish weekly, with one of these servings being oily fish.
Fatty fish are a rich source of omega-3 fatty acids, which have been shown to potentially reduce the risk of heart disease.
Oily fish include:
- salmon
- trout
- herring
- sardines
- pilchards
- mackerel
Non-oily fish include:
- haddock
- plaice
- coley
- cod
- tuna
- skate
- hake
You have a variety of options to choose from – fresh, frozen, or canned fish. Just keep in mind that canned and smoked fish may contain higher levels of salt.
It is advisable for the majority of individuals to increase their consumption of fish, while also being mindful of specific guidelines regarding the intake of certain varieties.
