Content Last Updated January 2013
Health practitioners have good reasons to encourage the consumption of fish and seafood. These foods are rich in omega-3 fatty acids, low in saturated fat, high in protein, and has been shown to have numerous benefits for cardiovascular health and inflammatory conditions. As we consume more of this desirable protein we need to start looking at the sustainability of these recommendations. Up to 35% of Australian seafood comes from aquacultures, (fish farms) including prawns, oysters, tuna and salmon. What do we need to know about fish farms to ensure we are making the most sustainable option?
…
