| FSA recommends sustainability |
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FSA Chair Sir John Krebs said: 'Eating oily fish is a simple way for people to reduce the risks of heart disease. Eating just one portion of oily fish a week has clear-cut health benefits. This extensive review of the scientific evidence has reduced uncertainty about how many oily fish people can safely eat without the benefits being outweighed by the risks"
Elsewhere on the site it is identified that canned sardines, mackerel, herring and kippers are good sources of Omega 3 oils if from good suppliers. |
The British Food Standards Authority has come out with new guidelines for consumers of fish which highlight the need for sustainability and good management of fisheries. The new section on it's Eatwell website is called "Are there enough fish in the sea?" and identifies the need for consumers to choose fish carefully, reading labels and looking for assurance schemes such as the tick scheme from the Marine Stewardship Council.
