Scientists urge UK public to eat more locally-produced oily fish

Scientists at the University of Aberdeen's Rowett Institute have released new research emphasizing the potential benefits of increasing local seafood consumption in the UK. Published in the scientific journal Nature Food, the study reveals that fish such as herring, mackerel, and salmon caught or farmed in UK waters could significantly contribute to public health while supporting climate targets.

The research shows that locally-sourced oily fish could provide up to 73% of the daily recommended intake of Omega-3 and 46% of Vitamin B12. However, the majority of these nutrient-rich fish produced in the UK are exported, while the country imports most of the seafood consumed domestically, including prawn, cod, salmon, and tuna.

“For the first time, we mapped what seafood we produce, what is imported and exported, and how this relates to what we eat and what we should be eating for optimal human and planetary health," said lead researcher Professor Baukje de Roos, in a press release.

“Dietary recommendations for fish consumption have not been particularly effective in increasing fish intake in the UK. We may need more targeted messaging on, and a better understanding of, how much fish we need, and which fish we should eat," de Roos added.

The study, supported by the Scottish Government’s strategic research programme, utilised a unique database linking over a decade’s worth of data on seafood production, trade, and consumption, including data on individual fish species.

Although fish and seafood have a range of proven health benefits, including reduced risk of heart disease, the UK’s fish consumption remains less than half of the recommended levels set by authorities. The Aberdeen researchers argue that this shortfall not only affects public health but also represents a "missed opportunity" to reduce the carbon footprint of food consumption. Compared to other animal-based protein sources, seafood has a significantly lower emissions rate, making it a more sustainable dietary choice, they point out.

“The UK is a large producer of herring and mackerel, which are relatively cheap for consumers to buy, and these species could significantly contribute to the provision of omega-3 fatty acids, vitamins B12 and D in the UK population,” the research paper states.

“But most herring and mackerel are exported, indicating that consumer preferences and demand, rather than a limited supply, determine current patterns of fish production, trade and consumption, including consumption levels falling below recommendations. This highlights the need to explore opportunities and interventions that increase consumer demand for fish," the researchers argue.

Historically, oily fish such as herring and mackerel were very popular in the UK, the researchers point out, and suggest that tinned products could be one way of reviving the traditional demand for oily fish.

“We used to eat a lot of herring – herring girls would travel down the country, from Shetland to Great Yarmouth, to process and package the 'silver darlings' coming from the North Sea," said Dr Anneli Löfstedt, another member of the research team.

"It was an important part of our culture, and we should try, somehow, to revive the demand for oily fish. Tinned fish may offer an excellent opportunity to do just that," she concluded.

The full research paper can be viewed online at the Nature Food website.

Löfstedt, A., Scheliga, B., Aceves-Martins, M. et al. Seafood supply mapping reveals production and consumption mismatches and large dietary nutrient losses through exports in the United Kingdom. Nature Food (2025). https://doi.org/10.1038/s43016-024-01102-x