Seafoods have little fat, but they are excellent sources of essential omega 3 fatty acids that are vitally important for health and longevity.
Seafoods have almost no saturated fat, the major dietary risk factor for coronary heart disease.
Shellfish, such as prawns, contain some ready- made cholesterol but this is not a problem as we absorb only a small percentage of it. Like all seafoods, prawns have almost no saturated fat. Frozen and canned fish retain the nutritional benefits of fresh varieties. Return to Index Choosing fresh fish Look for bright shining eyes, red gills and firm flesh and a fresh, salt-water smell. Anything stronger or smelling stale means the fish is not at its best.