If you are going to be dining at a restaurant in the future, you may want to take a closer look at the ingredients you are using and what they are prepared from.
While the ingredients in many dishes can be found in most supermarkets, it is often the seafood that is the biggest issue.
A new study by researchers at the University of New South Wales has found that people are eating more fish, especially sardines and mackerel, than ever before.
According to the report, a quarter of the people surveyed reported eating a fish meal or more in the past 12 months, while a further 23 per cent said they ate a fishmeal or more a year ago.
The researchers, who conducted the study alongside the Australian Research Council (ARC), found that in 2015, people in Australia ate an average of about three times more seafood than they did in 1950.
“Seafood is a big source of protein and vitamins, so people eat it with their meals,” ARC food scientist David Lyle told ABC News.
We’re not focusing on its nutritional value.” “
When we eat fish, we’re not really focusing on what the fish is made of.
We’re not focusing on its nutritional value.”
Seafood is not only a source of dietary protein, but also of vitamin A and B6, a group of essential fatty acids that help to protect cells from the damaging effects of free radicals.
Dr Lyle said the study found that the majority of people did not want to change their food habits and only two per cent of people said they were more likely to eat a fish-based meal in the long term.
“Our findings suggest that we should not be worrying about whether a food is good for us or not,” he said.
“We should be focusing on how to make the best food for our bodies, not on what’s in the fish.”
While people may be using less fish in their diet, the researchers said it would be a good idea to look at how many different types of fish were in each meal.
“People are probably eating more tuna and swordfish than they should,” Dr Lyles said.
What you need to know about the science of fish: