Seafood is not only a global commodity (FAO, 2004) but also an important part of our healthy diet. For example, fish has relatively little ‘bad’ (saturated) fats that are commonly found in red meat. Meanwhile, it contains high quantities of complete protein, good (polyunsaturated) fats, and other quality nutrients (e.g., minerals). Protein is the main component of our muscles, organs, and glands. The good fats abundant in fish are primarily Omega-3 fatty acids. DHA (docosa-hexaenoic acid), for example, is vital for the normal growth and functional development of an infant’s brain and visual system (Horrocks and Yeo, 1999). Its most common source is fish oil. Two other Omega 3 noteworthy are ALA (alpha-linolenic acid), that related to a lower risk of cardiovascular disease, and EPA (eicosapentaenoic acid), that having the ability to lower inflammation.