Consumption of fish, especially oil-rich fish such as salmon, tuna, trout, mackerel, herring, sardines and anchovies, fell steadily in the latter half of the 20th century. By the mid- 1990s consumption was less than half that of fifty years previously.
Steps have been taken to promote fish as a healthy protein alternative to red meat by BIM, Bord Bia, Iasc within Ireland. Current nutritional advice is that we should eat two portions of fish a week, one of which should be oil-rich fish.
Salmon is packed with a number of important vitamins (vitamin A and vitamin B) and minerals (calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, sodium and zinc), all of which are vital for a healthy balanced diet. All a major source of omega-3 fatty acids.
Scientific research has found numerous health benefits afforded by omega-3 fats. It has been clinically proven to help prevent coronary hearty disease by reducing both cholesterol levels and high blood pressure.
They have the ability, like aspirin, to make the blood less likely to clot, which helps reduce the risk of heart attacks and strokes and helps stabilise an irregular heartbeat. Also research studies have shown that omega-3 fats have a protective effect against some form of cancer.