Fish is a good source of protein, vitamins and minerals, and oily fish such as salmon, sardines and mackerel also contain omega-3 fats that are beneficial for heart health. Government advice in the UK is to eat at least two portions (140 g each) of fish per week, one of which should be an oily fish. Currently, one third of global fish stocks are overfished, so choose products labelled as sustainably sourced (e.g. the blue Marine Stewardship Council (MSC) label) and check the Marine Conservation Society’s Good Fish Guide for more sustainable options.
Here's a selection of resources to support teaching around fish and seafood:
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