Oily canned fish - good or bad?

[Zaxxxon]

So I'm currently having a bit of a thing for Canned fish on toast for lunch and I'm kind of wondering a couple of things...

1) My current fav's are Mackerel in tom sauce and sardines. Both I drain the excess sauce off and pile up a couple of cans on some toast. Total Protein around 30g and fat around 20-25g. These are good Omega 3 fats I assume so do I need to keep taking the EFA supps I currently chow down over breakfast (Animal Omega - 1 pack per day) or is the fish sufficient?

2) I prefer this to tuna at the moment but am I getting to much oily fish or is a portion like the above once a day more good than harm?

I am currently on a bulk so the fats do not bother me particularly.

Silly questions I know but if I'm gonna eat this lunch every day for a while cos it's convenient and I enjoy it, is there any harm?

Cheers

Z.

[AtTheWall]

Originally Posted by Zaxxxon

1) My current fav's are Mackerel in tom sauce and sardines. Both I drain the excess sauce off and pile up a couple of cans on some toast. Total Protein around 30g and fat around 20-25g. These are good Omega 3 fats I assume so do I need to keep taking the EFA supps I currently chow down over breakfast (Animal Omega - 1 pack per day) or is the fish sufficient?

You deserve a metal for eating that for breakfast.

Oil canned tuna is sometimes olive oil packed.

[tabasco.sauce]

as long as you stay away from large fish that have possibly accumulated mercury in their meat, you should be fine..

"The concentrations of mercury and 13 other trace metals in 104 canned fish samples purchased within the states of Georgia and Alabama (United States of America) were determined using the direct mercury analyzer (DMA) and the inductively coupled plasma-optical emission spectrometer (ICP-OES).

...

-Three tuna samples had Hg level above the European dietary limit of 0.5 mg Hg/kg.
-The mean Hg concentrations in the tuna (285 μg/kg) and sardine (107 μg/kg) brands were higher than the averages posted by the pink salmon (36.1 μg/kg), red salmon (32.8 μg/kg) and mackerel (36.4 μg/kg) brands.
-Two tuna samples and a sardine sample exceeded the Australian permissible limit of 1 μg/g inorganic arsenic (wet weight). Two samples (brand 15: herring) had zinc levels exceeding the Food and Agriculture Organization (FAO) recommended limit of 40 mg/kg and two pink salmons also exceeded the Brazilian regulatory limit of 0.1 mg Cr/kg. One tuna sample had a cadmium level slightly exceeding the Codex Committee on Food Additives and Contaminants draft guideline of 0.50 mg Cd/kg.
-The estimated weekly intakes of Hg, As, Cd, Pb, Sn, Fe, Cu and Zn for a 60 kg adult consuming 350 g of fish/week were below the respective provisional tolerable weekly intakes (PTWI) in μg/kg body weight for: Hg: 5; As: 15; Cd: 7; Pb: 25; Sn: 14000; Fe: 5600; Cu: 3500; and Zn: 7000."

[AdamRA]

I have a terrible time consuming tuna on a regular basis, I switched to sardines packed in oil as long as you fit it into your cals it's fine.

[Zaxxxon]

Originally Posted by AdamRA

I have a terrible time consuming tuna on a regular basis, I switched to sardines packed in oil as long as you fit it into your cals it's fine.

I'm with you on this. I find tuna to be hard to consume in any great quanitity. Fresh tuna steak is great but expensive and canned can be a little monotonous (despite seeing the thread on here about various ways of dressing it up).

[Zaxxxon]

Originally Posted by AtTheWall

You deserve a metal for eating that for breakfast.

Oil canned tuna is sometimes olive oil packed.

Ah, no I don't eat the fish for breakfast but I do take Animal Omega with my breakfast. The canned fish is lunch cos it's really easy to prepare when you've only 10 minutes to throw something together that will help with the bulk.

[Zaxxxon]

Originally Posted by tabasco.sauce

as long as you stay away from large fish that have possibly accumulated mercury in their meat, you should be fine..

"The concentrations of mercury and 13 other trace metals in 104 canned fish samples purchased within the states of Georgia and Alabama (United States of America) were determined using the direct mercury analyzer (DMA) and the inductively coupled plasma-optical emission spectrometer (ICP-OES).

...

-Three tuna samples had Hg level above the European dietary limit of 0.5 mg Hg/kg.
-The mean Hg concentrations in the tuna (285 μg/kg) and sardine (107 μg/kg) brands were higher than the averages posted by the pink salmon (36.1 μg/kg), red salmon (32.8 μg/kg) and mackerel (36.4 μg/kg) brands.
-Two tuna samples and a sardine sample exceeded the Australian permissible limit of 1 μg/g inorganic arsenic (wet weight). Two samples (brand 15: herring) had zinc levels exceeding the Food and Agriculture Organization (FAO) recommended limit of 40 mg/kg and two pink salmons also exceeded the Brazilian regulatory limit of 0.1 mg Cr/kg. One tuna sample had a cadmium level slightly exceeding the Codex Committee on Food Additives and Contaminants draft guideline of 0.50 mg Cd/kg.
-The estimated weekly intakes of Hg, As, Cd, Pb, Sn, Fe, Cu and Zn for a 60 kg adult consuming 350 g of fish/week were below the respective provisional tolerable weekly intakes (PTWI) in μg/kg body weight for: Hg: 5; As: 15; Cd: 7; Pb: 25; Sn: 14000; Fe: 5600; Cu: 3500; and Zn: 7000."

I find Mackerel and salmon are my favourites, so I'm not too worried about toxin levels.

The main thrust of my question was whether I needed the Animal Omega whilst I was eating a couple of cans of oily fish per day. Animal Omega is expensive, so I don't want to take it if it's not needed.

Thanks for the replies.