“…Fish and fish oils possess many protective properties against several diseases such as cardiovascular diseases (Kris-Etherton et al, 2002), rheumatoid arthritis (Rennie, Hughes, Lang, & Jebb, 2003), depression (Nemets, Nemets, Apter, Bracha, & Belmaker, 2006), cognitive decline (Morris, Evans, Tangney, Bienias, & Wilson, 2005) and neurological disorders such as Alzheimer's disease (Lukiw, & Bazan, 2008) due to the n-3 fatty acids which are thought to have anti-thrombotic (Din, Newby & Flapan, 2004) and anti-inflammatory properties (Rennie et al, 2003) and also due to micro constituents with anti-thrombotic properties (Kristensen, Bach Iversen & Schmidt, 2001; Mori, Beilin, Burke, Morris & Ritchie, 1997;Nasopoulou, Nomikos, Demopoulos, & Zabetakis, 2007;Nomikos, Karantonis, Skarvelis, Demopoulos, & Zabetakis, 2006;Panayiotou et al, 2000;Rementzis, Antonopoulou, & Demopoulos, 1997) rendering seafood an important component of human's diet. In addition the population growth and rising consumer demand result in a continuously increasing demand for fish supply and aquaculture could meet both these demands.…”