FISH (Fish, Seafood and Health) A Roundtable Symposium

The UK and Ireland boost large and thriving seafood sectors. For consumers, fish is a low-fat and rich source of nutrients, with many health benefits including cardiovascular and brain health. Public health advice is to consume two portions of fish per week, one of which should be an oily fish.

Despite this advice, fish consumption remains low in the UK and Ireland, with most adults eating only half or less than the amount that is recommended. There are many possible reasons for this including a lack of knowledge of the health benefits or cooking methods, increasing costs, concern over potential pollutants/contaminants in fish as well as issues with sustainability of fish stocks. A collective, cross-disciplinary approach is required which encourages fish consumption in all ages, which is safe, beneficial to health and produced in a sustainable manner.

Researchers from the Nutrition Innovation Centre for Food and Health (NICHE) at Ulster University present a roundtable discussion, 'How to encourage greater fish consumption on the island of Ireland.' Bringing various stakeholders from all sections of the supply chain together from across the Island of Ireland, the event will focus on the contribution of fish and seafood to health and nutrition, identifying key issues affecting consumer intake and will aim to stimulate future collaboration between research and industry.

Audience will include representatives from Seafish, safefood, the Food Safety Authority Ireland (FSAI), Bord Iascaigh Mhara (BIM), the Marine Institute (MI), and industries Native Seafood and Fish City.

This event is supported by funding from the HSC R&D Division, Public Health Agency (HSC R&D Award: DIS/5756/23) and Connected NI. The content or views expressed are those of the authors/presenters and do not necessarily reflect the official views of the HSC R&D Division.