"CAN one really live at all in a country where there is no fresh sea-fish?" So asks a gastronome in The Physiology of Taste by Jean Anthelme Brillat-Savarin, the most famous of food critics.

It is a pertinent question, but not a dilemma we are at risk of in our maritime county.

Indeed, in an era of the superfood when Madonna and her ilk are proclaiming the benefits of the far-flung goji berry, it is refreshing to have such nutritionally rich food on our doorstep.

"We are spoiled living where we do," says Fiona Gibson, dietetic manager of Dorset County Hospital Foundation Trust.

Starting last Friday, this week is Seafood Week - a celebration of seafood and the benefits that it offers.

Seafood Week, which has been running for seven years, has been fronted by a range of seafood experts, including Antony Worrall Thompson, Rick Stein and Gordon Ramsay.

But what are the benefits of eating seafood, and can it really boost the activity of our little grey cells?

"It's the oily fish in particular that are rich in omega-3 fatty acids," explained Fiona. "There's no hard evidence, but there's lots of suggestion that it helps us concentrate better, but omega-3 is more for your heart than your brain."

According to Fiona, we should all be eating at least two portions of fish a week.

"It can be fresh, it can be frozen, or it can be tinned," she said.

"Fish in batter or fried is not exactly healthy, but grilled fishfingers can be included as one of the two portions.

"One of the two, should be an oily fish, though."

The oily fish Fiona recommends include sardines, mackerel, herring, pilchards, salmon and trout. "Canned tuna is good, but fresh tuna is better," said Fiona, explaining that the processing depletes the omega-3.

"Shellfish are good, but do contain some cholesterol. They should be used as a treat. If you've got high cholesterol, you should just have them occasionally. Another thing people should be careful with is fish in batter and Hollandaise and other creamy sauces."

Another person who knows a thing or two about fish is Bridport fishmonger Rick Pitcher, who recently won an award for being the best fishmonger in the Dorset area.

"We do something special every week," he smiled. "Through the seasons, we have lovely fresh mackerel, pollock, good local lobster, when it's available, and crab meat. It varies from time to time, but the seasons are gradually disappearing," said Rick, whose parents started the business in 1971.

"Once upon a time, in season' was when fish came to shore, but public demand has changed things. Everybody wants things when they want them. You can still buy mackerel throughout the year. But traditionally, herring is a winter fish and mackerel is a summer fish. We try and stick to their seasons, so we try and keep mackerel as a summer fish."

"We buy as much as we can locally," said Rick. "Not all fish is farmed, we probably only sell four farmed fish: bass, bream, salmon and trout."

As far as omega-3 is concerned, Rick, like Fiona recommends salmon and trout, despite the bad press salmon has had of late. "Our salmon and scallop pie is particularly popular," he revealed.

During Seafood Week, there will be tastings and promotional activity in supermarkets, hotels, restaurants and schools to focus the public's attention on the important role seafood should play in our diet.

As different species have different health benefits, it is important to vary the seafood we eat. But with around 21,000 species of fish and shellfish in the world and around 100 different varieties available to us in the UK, it should not be too difficult to pick two a week.

Visit www.fgpitcherfishmongers.co.uk to view Pitcher's products or www.seafish.org/2aweek for more information on Seafood Week.