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Fish is a nutritional superstar and is one of the most commonly served ingredients in traditional Papua New Guinean dishes, which are also filled with plant-based foods such as the sweet potato-like kaukau, fresh greens and bread made of sago palm flour.

While fish is linked to dozens of health benefits – from improving mood to maintaining eyesight – latest research shows its ability to also reduce the painful symptoms of rheumatoid arthritis. This is especially good news considering the condition is on the rise in PNG.

Research by the American College of Rheumatology found that people with rheumatoid arthritis who eat fish twice a week suffer far less from swollen and tender joints than people who never eat fish, or only enjoy it once a month.

Stepping up fish consumption to more than twice a week leads to proportionally less arthritic symptoms, according to the results reported in the latest edition of the Arthritis Care & Research journal published by the college.

Even if you don’t have arthritis, fish can help you feel a lot better. One of the world’s best sources of brain-friendly omega-3 fatty acids and energy-boosting protein, previous scientific studies have found regularly enjoying fish can lead to lower rates of heart disease, stroke and depression, helps prevent macular degeneration, and promotes better sleep thanks to the high vitamin D content. In children, fish consumption reduces the risk of type one diabetes and is linked to a 24 per cent lower chance of developing asthma.

All this means you can enjoy PNG’s many seafood dishes with a clear conscience, including one of the South Pacific’s mostloved, Kokoda fish. Made of marinated raw fish, it also just happens to be one of the easiest dishes to prepare at home.