A major international review released this year confirms what the seafood sector has long advocated: eating seafood regularly provides significant health benefits across all life stages – from prenatal development to healthy aging.
Titled The Health Benefits of Eating Seafood, the 2025 report is one of the most comprehensive of its kind. Compiled by Australian researchers Dr. Wendy Hunt and Professor Alexandra McManus, the review synthesizes findings from more than 280 peer-reviewed studies over the past decade. It was funded by the Fisheries Research and Development Corporation and the International Coalition of Fisheries Associations.
“The benefits of fish consumption and the role of marine-sourced omega-3s in health at all stages of life outweigh the potential risks,” the authors conclude – except in limited cases involving specific species and sensitive populations.
Seafood: A Nutritional Powerhouse
More than a lean source of protein, seafood delivers a unique nutrient package critical for heart, brain, immune, bone, and mental health. Key nutrients include long-chain omega-3 fatty acids (EPA and DHA), as well as vitamins A, D, E, B12, and essential minerals like iodine, selenium, and zinc.
Oily fish such as salmon, herring, and mackerel offer the highest concentrations of n-3 LC PUFAs, particularly DHA, which is linked to reduced inflammation, improved cognitive development, and enhanced cardiovascular health.
Key Findings Include:
- Two fish servings per week reduce cardiovascular risk by 10%; daily servings may reduce risk by up to 30%.
- Seafood consumption correlates with lower all-cause mortality, fewer diabetes complications, and enhanced cancer treatment outcomes.
- In older adults, regular seafood intake is associated with a 10% reduction in dementia risk and a 30% drop in Alzheimer’s incidence.
- Pregnant women see improved birth outcomes and reduced risk of infant allergies.
Importantly, the report stresses that whole seafood delivers greater health benefits than isolated supplements. “Fish consumption offers superior outcomes compared to taking omega-3 or other nutrient supplements alone,” it states.
Farmed vs. Wild: Species Matters Most
Complementing the findings is a related study from Dalhousie University, led by Dr. Stefanie Colombo, Canada Research Chair in Aquaculture Nutrition. The research compared six types of salmon commonly available to Canadian consumers and found that nutritional quality is largely determined by species – not whether the fish is wild or farmed.
Wild sockeye salmon led in omega-3 content and protein density, while farmed Atlantic and farmed organic Atlantic salmon had the lowest mercury levels – making them excellent choices for regular consumption. Farmed Atlantic salmon, in particular, offers a strong balance of affordability, accessibility, and nutritional value.
Despite this, persistent myths continue to circulate – especially the false claim that farmed salmon is dyed red. “The reddish hue in salmon is due to carotenoids like astaxanthin, a natural compound found in krill, shrimp, and even flamingos,” said Dr. Colombo. Far from being synthetic, astaxanthin is essential to fish health and, in humans, delivers powerful antioxidant benefits – 100 times stronger than vitamin E.
Promoting Health Through Local Seafood
To help Canadians make informed and healthy choices, the Canadian Aquaculture Industry Alliance (CAIA) and the Fisheries Council of Canada (FCC) are expanding their Choose Canadian Seafood campaign. This initiative aims to make locally sourced, nutrient-rich seafood more accessible to families nationwide – emphasizing health, sustainability, and convenience.
“Ultimately, our goal is to provide safe, nutritious seafood to Canadians in a sustainable and science-driven way,” Dr. Colombo said.
As the evidence continues to mount, industry leaders are urging consumers to put more “vitamin sea” on their plates – for healthier families and a more sustainable food system.