While the media and scientists still debate the value of various food groups, one food group has continued to be an excellent nutritional source—seafood. Nutritionists, dietitians, and health and food educators have known for years that seafood is nutrient-dense and high in protein. It is generally low in calories and fat—the fat that is found in seafood is rich in polyunsaturates and Omega-3 fatty acids. Most seafood is also high in protein, low in sodium and packed with vitamins and minerals. Seafood is easy to digest and easy to prepare.

Seafood can go a long way toward helping consumers achieve healthy dietary goals. The bonus, consumption of fish oils, may provide added significant health benefits. Fish oils are unique in that they contain a huge portion of highly unsaturated fatty acids called Omega-3 fatty acids.

Omega-3s discourage many processes involved in heart disease. They make blood clotting more difficult thereby preventing the attack itself. They change how the walls of the blood vessels interact with different cells in the blood. Omega-3s relax our arteries, help keep them from becoming clogged and improve blood circulation in the heart. They also can change the chemistry of the heart, improving heartbeat, bloodflow and chemical reactions in the blood vessels. Omega-3s lower blood fats and blood pressure which makes heart attacks less likely. They also keep our arteries open by discouraging the build up of "plaque" in our blood vessels.