because they are always on the move, herring, mackerel and their ilk spend their entire lives swimming in the direction of the next meal. Such an exhausting existence requires a ready source of fuel, and “the energy these fish need is saturated throughout their body tissues in the form of oil, ready to burn”.
Fish oil, we now know, is rich in the omega-3 fatty acids that are a vital part of our cell membranes and cell receptors and also play an important role in the production of hormones that control the thickness of the blood, the movement of artery walls, and regulate inflammation throughout the body. Yet, unlike other kinds of fat, our bodies cannot make them, but must take them from food: alpha-linolenic acid (ALA) is found in mainly vegetable sources such as nuts, seeds and oils, as well as leafy vegetables and some animal fats, while eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are mainly found in fish.
Of course, a mackerel is more than just its oil: according to the British Dietetic Association, oily fish are also a great source of lean protein and minerals such as iron, zinc, selenium and iodine, plus vitamins A and D – the last being particularly useful at this time of year, when most of us aren’t seeing much sunlight
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