New guide to Australian seafood nutrient levels

This three-year study is said to be the most comprehensive such survey in more than a decade and included DNA profiling to confirm each fish species.

The survey was undertaken by the South Australian Research and Development Institute (SARDI), which used advanced testing methods to accurately measure energy, protein, fat, sodium, fatty acids, water, vitamins and minerals in both wild and farmed seafood.

“The process to get there was detailed and intricate, with many checks and balances along the way,” said SARDI seafood safety researcher Alison Turnbull.

“We've produced a beautiful booklet that is both engaging and informative and is backed by a detailed dataset that will continue to be used to determine public health benefits, inform risk-benefit analyses and help industry meet customer needs and regulatory requirements.”

Ms Turnbull said nutrient levels in seafood varied around the world and it was important to get an accurate picture of the compositional profile of Australian species.

All species tested contained health promoting omega three fatty acids and several species, including Atlantic salmon and sardines, were discovered to contain particularly high quantities of important vitamins and minerals and omega 3 fatty acids.

The project included fish, oysters, prawns, abalone, shark, rock lobster and sea cucumber.

Downloadable fact sheets are available on the Super Seafood website.