Fish is a staple part of a healthy diet. It is not without reason that it is recommended to eat fish at least
twice a week. Fresh and canned fish are just as healthy.
Fish contains lots of omega 3. Especially “fatty fish,” like salmon, sardines, herring, mackerel and
anchovies contains large quantities of omega 3 fatty acids (like DHA), which decrease the risk of
Eating fish that contains DHA (short for docosahexaenoic acid) during pregnancy and while
breastfeeding is an important factor in the development of the child’s brain and retinas.
Fish is also high in minerals, like e.g. calcium, and vitamins:
Vitamin A for the eyes, the skin, growth and the immune system. Vitamin B12 for the body’s
production of red blood cells and the correct functioning of the central nervous system. Vitamin D for
strong bones and teeth and for the development of the brain. Additionally, fish – like tuna, shrimp and
crab – is easily digestible.
Is canned fish less healthy than fresh fish? NONo! Fish that is intended to be canned is usually
processed and canned within 24 hours (and usually much faster). This ensures that its nutritional value
is completely unaltered, and the important omega 3 fatty acids are still in the fish.