There has been much discussion about the benefits of oily fish, but when it comes to children, how much are they eating, how can we encourage consumption, and do we really need to include it in a child’s diet? Oily fish includes sardines, salmon, trout, mackerel, herring, pilchards, carp, anchovies, kippers, eels, and whitebait.

The NHS recommends we consume 2 portions of fish a week, one of which is oily. The recommended portion size is 140g for adults and children alike. So, are our children meeting the recommendation? Far from it. According to National Diet and Nutrition Survey (NDNS) data, mean consumption in children was less than 20g per week. [1]

Before looking at oily fish specifically, it's important to look at some of the reasons children are not eating fish as a whole.

Allergy:

There are some children who cannot eat fish due to a food allergy. Fish is on the list of common food allergens, and fish allergy affects 0% to 7% of the population (worldwide data). [2, 3] There may also be concern from parents about including fish in the diet, due to concerns about their child having an allergy, even if it has not been diagnosed.

Family dietary preference:

Diets such as vegetarian or vegan diets will exclude fish. The BBC Good Food Nation Survey found that 13% of children are vegetarian, which accounts for some of the children who aren’t eating fish in the overall statistics. [4]

Cost:

In January 2005, the cost of 1kg of salmon fillets was £8.51; by January 2025, it had risen to £19.54 per kilo. [5] In comparison, a whole oven-ready chicken went from £2.27 to £3.78 per kilo over the same period. [6] In 2023/24, 18% of children lived in households experiencing food poverty. [7] Although these children may be consuming fish, cost may well play a role in the reasons some children are not eating enough fish.

Taste:

Fish is known to be quite strongly smelling and tasting. [8] Children have a taste preference for sweet rather than bitter, which can impact their like of fish. [9]

Lack of opportunity:

This may be because of a lack of parental cooking skills, lack of inclusion in meals (e.g., at nursery or school), or concern by parents about the safety of fish (either because of the risk of choking on bones or mercury levels in fish). When it comes to oily fish specifically, the current School Food Standards (currently under review) require schools to include oily fish on the menu at least once every three weeks. [10] This does not provide many opportunities for oily fish consumption, especially as the menu will include multiple options each day.

In the Early Years Foundation Stage (EYFS) Nutrition Guidance for childcare settings serving the under-fives, again, it is limited. It says “Provide oily fish at least once every 3 weeks; this can be provided as part of lunch or tea. When oily fish is not provided as a main meal in the week, you could try to provide oily fish as a snack.” [11] With many children not in nursery full-time, this provides a limited opportunity to have oily fish. Plus, where it is provided only as a snack option, the portion is likely to be very small.

So, we know that our children are not eating enough oily fish. Why does that matter? Why is oily fish nutritionally beneficial?

Whilst the nutritional value of oily fish varies, the key nutrient often highlighted is omega-3 fatty acids. These are fats that have been shown to reduce the risk of cardiovascular disease, breast cancer, and rheumatoid arthritis [12, 13, 14]. In children, a systematic review published this year concluded: “Seafood consumption within current recommended intake amounts consumed mainly as fatty (oily) fish likely improves cognitive development outcomes in children and adolescents.” [15, 16] There are many reasons to eat oily fish, and the evidence is still growing. [17]

As well as omega-3, oily fish is a good source of protein, iodine (although it contains less than white fish), as well as vitamin B12, selenium, vitamin B6, vitamin A, and niacin. Sardines and anchovies are a good source of iron too, beneficial as we are encouraged to reduce our consumption of red meat. With forty-nine per cent of girls aged 11 to 18 years shown to have low iron intakes (below the LRNI) in the 2019 NDNS data, and iodine intakes in adolescent girls of ‘insufficient status’ in the latest NDNS data, might promoting oily fish be a way to rectify this? [18, 19]

Published articles on the work to increase fish consumption are limited, but that does not mean work is not happening on the ground.

The Fish Heroes programme seeks to increase children’s access to fish by teaching them skills associated with the preparation, cooking, and eating of fish. It also provides training to food teachers and is supported by the Fishmongers’ Company’s Fisheries Charitable Trust. [20]

Although not specifically oily fish, The Plymouth Fish Finger project also seeks to increase accessibility and particularly focuses on sustainable fish entering the school catering pipeline; perhaps there is an opportunity to increase the oily fish component. [21]

An older piece of work was done by Queen Margaret University through a research project, which sought to increase oily fish consumption. It culminated in a book, ‘Simple Fishy Snack Recipes for Nursery Children’, which was launched at the Scottish Government Early Years’ Conference back in 2012. [22]

Research from the University of Bournemouth identified a number of possible areas for intervention.  Teenagers involved in the research wanted to “make eating seafood more fun with snack-style, meal-deal fast-food concepts (including collectible and swapping items), accompanied with health messages that would appeal to teenagers, along with promotional strategies in line with their interests (e.g. music) and media habits (including television and social media).” [23]

When considering younger children, raising awareness among parents of the nutritional benefits of oily fish, particularly from weaning in the early years, can help develop a habit of eating oily fish, as well as provide families with low-cost options and give them the opportunity to try oily fish. A driver for providing more opportunities to try fish would be for the revised School Food Standards to increase the regularity of oily fish to be provided on the school menu to twice a week. This would provide more children with the opportunity to have oily fish at least once a week and might encourage product development within the supply chain of oily fish products. The EYFS guidance should also be brought in line with this change.

Whilst there are no general recommendations for maximum amounts of white fish (although there are certain types which are recommended maximums), the NHS recommends that the following groups should not have more than 2 portions (of 140g each) of oily fish each week:

• girls

• women who are planning a pregnancy or may have a child one day

• pregnant and breastfeeding women

The reason? “Because pollutants found in oily fish may build up in the body and affect the future development of a baby in the womb”. [24]

It should also be highlighted that we can eat too much of a specific type of oily fish, too, from a sustainability perspective. Reducing consumption of the big five (with salmon being the oily one of this list) and consuming less popular fish will help support fish stocks for the future.

1. Public Health England (2020) Official Statistics, NDNS: results from years 9 to 11 (combined) – statistical summary, Published 11 December 2020. Accessed on 12th September 2025 at:  https://www.gov.uk/government/statistics/ndns-results-from-years-9-to-11-2016-to-2017-and-2018-to-2019/ndns-results-from-years-9-to-11-combined-statistical-summary

2. Food Standards Agency (2025) Allergen guidance for food businesses -

   Guidance for food businesses on providing allergen information and best practice for handling allergens. Accessed on 11th September 2025 at: https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses

3. Moonesinghe, H et al (2016) Prevalence of fish and shellfish allergy: a systematic review. Annals of Allergy, Asthma & Immunology, 2016, 117 (3), pp.264-272.e4 https://www.dx.doi.org/10.1016/j.anai.2016.07.015 https://spiral.imperial.ac.uk/entities/publication/46e9303f-58ce-47ea-80ed-b00eec990edd

4. BBC (2021) BBC Good Food Nation: Survey looks at children's eating habits. 23 September 2021.

   https://www.bbc.co.uk/newsround/58653757#:~:text=They%20also%20found%20that%2013,vegetarian%20would%20like%20to%20be.&text=The%20survey%20also%20asked%20children,over%20the%20next%20ten%20years. Accessed 12th September 2024

5. ONS (2025) Data and analysis from Census 2021. Source dataset: Consumer price inflation time series (MM23). RPI: Ave price - Salmon fillets, per Kg. Accessed on 16th September 2025 at: https://www.ons.gov.uk/economy/inflationandpriceindices/timeseries/zptx/mm23

6. ONS (2025) Data and analysis from Census 2021. Source dataset: Consumer price inflation time series (MM23). RPI: Ave price - Chicken: roasting, ovn ready, frsh/chilld, Kg. Accessed on 16th September 2025 at: https://www.ons.gov.uk/economy/inflationandpriceindices/timeseries/czom

7. UK Parliament (2025) Food poverty: Households, food banks and free school meals - Research Briefing -

   Published Wednesday, 02 July, 2025. Accessed on 11th September 2025 at: https://commonslibrary.parliament.uk/research-briefings/cbp-9209/

8. Birch, D. et al (2017) Stimulating UK Adolescents’ Seafood Consumption. University of Bournemouth. Accessed on 16th September 2025 at: https://eprints.bournemouth.ac.uk/29793/3/JIFAM2017StimulatingUKAdolescentSeafoodConsumption.pdf 

9. Mennella, J. A., & Bobowski, N. K. (2015). The sweetness and bitterness of childhood: Insights from basic research on taste preferences. Physiology & behavior, 152(Pt B), 502–507. https://doi.org/10.1016/j.physbeh.2015.05.015 https://pmc.ncbi.nlm.nih.gov/articles/PMC4654709/

10. Department for Education (2025) Guidance School food standards practical guide Updated 13 February 2025. Accessed on 16th September 2025 at: https://www.gov.uk/government/publications/school-food-standards-resources-for-schools/school-food-standards-practical-guide

11. Department for Education (2025) Early Years Foundation Stage nutrition guidance Guidance for group and school-based providers and childminders in England May 2025. Accessed on 16th September 2025 at: https://assets.publishing.service.gov.uk/media/6839b752210698b3364e86fc/Early_years_foundation_stage_nutrition_guidance.pdf

12. Khan Safi U. et al (2021) Effect of omega-3 fatty acids on cardiovascular outcomes: A systematic review and meta-analysis eClinicalMedicine, Volume 38, 100997. Accessed on 12th September 2025 at: https://www.thelancet.com/journals/eclinm/article/PIIS2589-5370(21)00277-7/fulltext

13. Zheng J, Hu X, Zhao Y, Yang J, Li D. Intake of fish and marine n-3 polyunsaturated fatty acids and risk of breast cancer: meta-analysis of data from 21 independent prospective cohort studies BMJ 2013; 346 :f3706 doi:10.1136/bmj.f3706 Accessed on 12th September 2025 at https://www.bmj.com/content/346/bmj.f3706

14. Di Giuseppe D, Wallin A, Bottai M, et al (2014) Long-term intake of dietary long-chain n-3 polyunsaturated fatty acids and risk of rheumatoid arthritis: a prospective cohort study of women

    Annals of the Rheumatic Diseases 2014;73:1949-1953. https://doi.org/10.1136/annrheumdis-2013-203338

15. O’Connor, L.E. et al (2025) Seafood and Neurocognitive Development in Children: A Systematic Review,

    Advances in Nutrition, Volume 16, Issue 4,2025, 100391, https://doi.org/10.1016/j.advnut.2025.100391. Accessed on 12th September 2025 at https://www.sciencedirect.com/science/article/pii/S2161831325000274

16. Nel, L., Emmett, P.M., Golding, J. et al. (2025) Seafood intake in children at age 7 years and neurodevelopmental outcomes in an observational cohort study (ALSPAC). Eur J Nutr 64, 120 (2025). https://doi.org/10.1007/s00394-025-03636-7 Accessed 16th September at: https://link.springer.com/article/10.1007/s00394-025-03636-7

17. Johansson E, Guo J, Wu J, et al (2025) Impact of fish consumption on disability progression in multiple sclerosis. Journal of Neurology, Neurosurgery & Psychiatry 2025;96:893-899. https://jnnp.bmj.com/content/96/9/893

18. Public Health England (2020) Official Statistics, NDNS: results from years 9 to 11 (combined) – statistical summary, Published 11 December 2020. Accessed on 12th September 2025 at:  https://www.gov.uk/government/statistics/ndns-results-from-years-9-to-11-2016-to-2017-and-2018-to-2019/ndns-results-from-years-9-to-11-combined-statistical-summary

19. Office for Health Improvement & Disparities (2025) Official Statistics: National Diet and Nutrition Survey 2019 to 2023: report. Published 11 June 2025 Accessed on 16th September 2025 at: https://www.gov.uk/government/statistics/national-diet-and-nutrition-survey-2019-to-2023/national-diet-and-nutrition-survey-2019-to-2023-report

20. Food Teachers Centre (2025. Food Heroes. Accessed on 12th September 2025 at: https://foodteacherscentre.co.uk/fish-heroes/

21. University of Plymouth (2025) The Plymouth Fish Finger. Accessed on 16th September 2025 at: https://www.plymouth.ac.uk/research/plymouth-fish-finger

22. QU You Magazine (2012) Issue 75 | August 2012. Accessed on 16th September 2025 at: https://www.qmu.ac.uk/media/5kfls4nl/qmyou-75-download-tagged.pdf

23. Birch, D. et al (2017) Stimulating UK Adolescents’ Seafood Consumption. University of Bournemouth. Accessed on 16th September 2025 at: https://eprints.bournemouth.ac.uk/29793/3/JIFAM2017StimulatingUKAdolescentSeafoodConsumption.pdf 

24. NHS (2022) Fish and Shellfish. Last reviewed November 2022. Accessed on 16th September 2025 at: https://www.nhs.uk/live-well/eat-well/food-types/fish-and-shellfish-nutrition/