Fish 4 Health Fish Oil Benefits
We should all be eating more oily fish: according to recent studies and FSA recommendations oily fish are an essential source of protein, vitamins and minerals. More importantly the fish in this group (including mackerel, sardines, herring and tuna) are rich in omega-3 essential fatty acids (EFA's).
EFA's can't be manufactured in our bodies so they need to be consumed as part of a balanced diet. The unique benefit of EFA's is their ability to form long-chain polyunsaturated fats that are used by the body for a whole range of functions, chiefly in cell repair, which maintains healthy reproductive, nervous and cardiovascular systems.
Eating Oily Fish
Eating oily fish 'ups' your consumption of good fats and EFA's, which carries a range of health benefits including improved memory and brain function.
Health and nutritional benefits of eating oily fish …
Anchovies
Rich in omega-3 oils, these fish contain calcium, iron and phosphorus. They also provide niacin, which helps with DNA repair, and selenium, for cell function.
Tuna
Yellowfin contains magnesium, phosphorus and potassium, and is a good source of protein, thiamine and vitamin B6. Albacore (bonito del norte) additionally contains vitamin B12, which helps maintain a healthy nervous system.
Herring
Herrings provide protein and vitamin B12, along with selenium and phosphorous, which contributes to DNA health.
Sardines
Sardines are a great source of calcium when eaten with the bones intact, especially for those who want to avoid a dairy-rich diet. Our sardines are fished at their fattest, tastier and with guaranteed levels of Omega 3.
Mackerel
Mackerel contains selenium, vitamin B12 and niacin, and is also low in sodium.
The use of organic cold pressed oils
Cold pressed oils are produced using traditional methods, which retain the oil's nutritional value and flavour. For example, cold pressed sunflower oil is rich in linoleic acid and vitamin E, while olive oil is rich in mono-unsaturated fats and helps to regulate cholesterol levels. Industrial oils are chemically treated and heated to high temperatures, which converts good fats into harmful trans-fats and destroys much of the oil's flavour too.
Packed and cooked straight from the catch
We pack and process our fish straight from the catch. We only pack the fillet and we maintain excellent quality in terms of the freshness of the fish, temperature controls and other potential processing hazards. Different methods apply to our tuna, or our sardines or our anchovy but all of them are based on doing things as naturally as possible and using the highest grade raw materials to maintain the quality and nutritional goodness of the fish we can.
Mercury, Dioxins and Histamine
We test regularly for these hazards, using outside laboratories and the best possible quality control processes and systems, both for the incoming fish and for the finished product. These tests have shown either a zero result or trace levels massively below the legal minimum.