Oily Fish

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A fish with 2% fat by weight. Oily fishes are 'good for you' given their high omega-3 fatty acid content
Examples Catfish, herring, mackerel, mullet, pilchards, trout, salmon, sardines, tuna—fresh
References in periodicals archive ?
Consider for a moment the astonishing FSA statistic that, on average, people in the UK eat only a third of a portion of oil-rich fish such as salmon a week.
Oil-rich fish, such as mackerel, salmon, and sardines contain omega-3 fatty acids - essential, good fats known to play a role in keeping the connections between brain cells sharp.
The only meaningful natural source of EPA and DHA is oil-rich fish such as salmon.
Sources: dairy products, liver, oil-rich fish, orange-coloured fruit and veg such as carrots, peppers, mango, apricot and also leafy green veg including spinach, cabbage and broccoli.
FOR heart disease prevention, eat three oil-rich fish meals weekly, or 400mg of Omega-3 in fish oil supplements.
During the past year alone, 13 leading independent UK scientists have confirmed that everybody would benefit from eating oil-rich fish.
That's why Eskimos, who eat a lot of oil-rich fish, have a very low incidence of heart disease.
A UK-wide campaign to promote the heart health benefits of oil-rich fish such as herring, mackerel, trout and salmon has been launched by the Omega-3 Group.
Oil-rich fish, such as herring, tuna, mackerel and sardines are the best types to choose, although you can barbecue white fish, such as cod, in foil parcels.
The Joint Health Claims Initiative has ruled that oil-rich fish such as Scottish farmed salmon can be promoted to consumers with a positive message about its beneficial effects on the heart.
Oil-rich fish, such as herring, tuna and mackerel, are best, but you can also barbecue white fish in foil parcels.