• Anglesey lobster
• Anglesey oysters with fenni cheese
• Anglesey oysters with red onions
• Anglesey oysters with salsa
• Mussels with cider and mushrooms
• Roasted turbot

Seafood has long been known to be a rich source of vitamins, minerals and protein and, as part of a healthy diet, we should aim to eat at least two servings of fish or shellfish per week. Seafood also provide us with fats and oils and certain types of fish are unique in their source of the Omega 3 fatty acid, which is said to combat heart problems quite effectively. The fascination with the health benefits of fish and shellfish began several decades ago when it was found that certain groups of people that relied on seafood in their diet (E.g. the Japanese) had a low death-rate from heart disease.

• A recent study by Dr Alexander Leaf and colleagues at Harvard Medical School revealed that eating oily fish such as salmon or tuna (fresh and not tinned) at least twice a week could prevent a heart attack. Their findings suggested that the oils found in oily fish could stop dangerously irregular heartbeat patterns, which causes heart attacks. They found that these oils protect the heart rhythm by blocking excessive electrical sodium and calcium discharges in the heart.



• The fish that contain the Omega-3 oils are:

  - herring
  - kippers
  - mackerel
  - pilchards
  - sardines
  - salmon
  - fresh tuna
  - trout
  - anchovies


• Fish oils also help to keep the arteries clear of fatty deposits. If left to build up, these fatty deposits can block key routes to the heart and brain thus triggering a stroke or a heart attack. Increasing your intake of oily fish or fish oil capsules can greatly reduce the risk of stroke or death arising from heart-related complications. It is also claimed that oily fish can relieve the symptoms of arthritis in some sufferers.


• Shellfish are naturally low in fat and are a fine source of many vitamins and minerals and protein. Most shellfish are relatively high in cholesterol, which has resulted in some negative publicity over the years. However, cholesterol from saturated fats is the main cause for concern because this is what the human body turns into blood cholesterol. Since they are low in fat, evidence suggests that the cholesterol in shellfish doesn’t have a derogatory impact in the blood. Our bodies need a certain amount of cholesterol to live and it appears that shellfish provide us with the less harmful type of cholesterol.


• In addition to oily fish, but not in the same quantity, shellfish also contain Omega-3 acids. Besides being good for the heart, the vitamins and minerals in shellfish aid in the growth and repair of body tissue, boost immunity/resistance to infection, aid in carbohydrate digestion and aid in the production of red blood cells.


• White fish such as cod, haddock, plaice, monkfish, sole and so on are relatively low in fats and, nutritionally, are mainly a source of protein. Nevertheless, they also contain some vitamins and minerals and some types of white fish (including cod and haddock) are also used to produce cod liver oil, which is a rich source of Omega-3.