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Shellfish view of omega-3 and sustainable fisheries

Nature volume 444, page 1002 (2006) Cite this article

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Sir

SIR — The mackerel pictured in A. K. Duttaroy's review of Susan Allport's book Queen of Fats (Nature 444, 425; doi:10.1038/444425a2006) are indeed a source of omega-3s, but others are just as good and more sustainable. Early humans evolved eating fish, probably inter-tidal shellfish, while living a shoreline existence in Africa. They didn't have boats to trawl for pelagic oily fish such as mackerel, nor did they have hooks and lines. Now, as then, inter-tidal herbivorous shellfish such as mussels and clams can help people reach a healthy 1:1 balance of omega-3 and omega-6 fats in their diets, instead of the current 1:17.

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  1. Institute of Environmental Sustainability, Swansea University, Singleton Park, Swansea, SA2 8PP, UK

    Anthony Robson

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  1. Anthony Robson
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Robson, A. Shellfish view of omega-3 and sustainable fisheries. Nature 444, 1002 (2006). https://doi.org/10.1038/4441002d

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