What's so healthy about seafood?

Cooking for Health

The ultimate way to enjoy the health benefits of seafood is by eating Japanese style fresh raw sashimi. The best ways to cook seafood, maintain seafood’s health properties and minimise omega-3 fat losses, is by grilling, steaming or microwaving. 1 to 4 serves of a variety of seafood per week is recommended to maximise health benefits. Small portions of around 75 to 100g to accompany other base meals is a great way to add variety and frequency.

What about mercury levels in fish?

Food Standards Australia New Zealand (FSANZ) updated its advice on mercury in fish caught and sold in Australia in 2004. The revised advice discusses the risks and levels of mercury in fish and sets out the number of serves of different types of fish that can be safely consumed for pregnant women, women planning pregnancy, children
(up to 6 years) and the rest of the population. The FSANZ advice has been specifically developed for the Australian population and reflects local knowledge of our diets, the fish we eat and their mercury content. Further information on the FSANZ advice is available at www.foodstandards.gov.au

Pregnant & breastfeeding women and women planning pregnancy	Children (up to 6 years)
1 serve equals 150g	1 serve equals 75g
2-3 serves per week of any fish and seafood not listed below
OR
1 serve per fortnight of Shark (Flake) or Billfish (Broadbill, Swordfish and Marlin) and no other fish that fortnight
OR
1 serve per week of Orange Roughy (Deep Sea Perch) or Catfish and no other fish that week
for the rest of the population
1 serve equals 150g
2-3 serves per week of any fish and seafood
OR
1 serve per week of Shark (Flake) or Billfish (Broadbill, Swordfish and Marlin) and no other fish that week

Source: Food Standards Australia New Zealand

For further information go to www.foodstandards.gov.au

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