GET THE GOOD OIL ON FISH

Our interest in oily fish piqued when people noticed that Eskimos, who have a diet packed full of them, have fewer heart attacks and strokes than the rest of us.

So what are the health benefits of oily fish, and which foods count? Here’s what we know ...

Oily fish are types which contain about 30 per cent oil. Examples include small forage fish like sardines, herring and anchovies. While larger species like salmon, trout, tuna and mackerel are also classed as oily.

BENEFITS OF EATING OILY FISH

Eating a daily serving of oily fish can delay menopause by more than three years, according to a new study.

The high levels of antioxidants were thought to put hot flushes and other symptoms, which normally occur between the ages of 40 and 58, on pause.

Oily fish is a great source of vitamin D, protein, some B vitamins and selenium.

It’s also rich in omega 3 fatty acids, which come with a whole host of health benefits.

The main benefit of oily fish is that it’s been shown to reduce the risk of heart attacks, strokes and other cardiovascular diseases.

Oily fish can lower blood pressure and reduce fat from building up in the arteries – and researchers recommend eating two portions a week.

Some studies have found oily fish can reduce someone’s risk of prostate cancer, dementia, age-related eyesight problems, arthritis and even schizophrenia.