Are Americans Eating Enough Seafood?

The 2020-2025 Dietary Guidelines for Americans recommend that adults eat at least 8 ounces of seafood per week based on a 2,000 calorie diet. They categorize seafood as “nutrient-dense” and source of omega-3 fatty acids. An added benefit: Seafood is low in saturated fat.

Yet nearly half of Americans eat “little or no seafood,” according to Seafood Source. Likewise, Johns Hopkins reports that “nearly 90% of Americans do not eat seafood twice a week.” As compared with an average of 98.6 pounds of red meat, Americans consume just 15.5 pounds of fish and shellfish per year, according to the Seafood Nutrition Partnership.  

Supporting long-term health and wellness

A meta-analysis published in Advances in Nutrition identified associations between eating fish and several health outcomes. The authors reported there was moderate evidence to conclude that intake could impact heart health, mental health and long-term wellbeing.

The choice of seafood is important, as some benefits of seafood consumption come from omega-3 fatty acids, which are most abundant in fatty fish such as salmon and tuna.

Preparation methods count, as well. Research suggests that fried fish was associated with poorer health outcomes, while other cooking methods were associated with more positive outcomes. While more research is needed to further understand this, it is good to choose preparation methods that are simple and keep added fats to a minimum.

Children’s seafood intake

Children’s intake of seafood has been declining every year since 2007, reports the American Academy of Pediatrics. They advise pediatricians to encourage seafood consumption among their patients to encourage the nutritional benefits offered by seafood for growing children.

One reason some families avoid seafood, they say, is a concern about mercury. The FDA provides an infographic to help consumers identify “best” and “good” seafood choices that are lower in mercury. For example, anchovies, cod, salmon, sardines, shrimp, freshwater trout, and canned light tuna are listed among “best choices”.

The American Academy of Pediatrics report lead author Aaron Bernstein, MD, MPH, FAAP, commented, “For most types of seafood, the nutritional benefits far outweigh the risks.”

Increasing seafood consumption

In a study about how to help consumers increase seafood consumption, a Rutgers researcher made the case for more consumer education about the health benefits of eating seafood. More than half of consumers who were currently under-consuming seafood believed that “they already ate enough seafood,” the study showed. Promoting dietary guidance and evidence-based health benefits of seafood could make a difference.

Some consumers are unfamiliar with seafood varieties and how to prepare them—even if they desire to eat more seafood. The Tunaversity course, Advances in Seafood Nutrition, explains that seafood options on the menu can attract these customers. “Data show that 36% of consumers like to order seafood when they eat out,” notes the course.

Adding seafood to popular entrees across dayparts can be a successful strategy for foodservice operators to support guests in the pursuit of boosting seafood intake. Shelf-stable seafood such as salmon and tuna can complement tacos, sandwiches, wraps, egg muffins, quesadillas, macaroni and cheese, and pizzas, for example. For recipe ideas, visit the Chicken of the Sea foodservice recipe collection.

The cost of seafood and affordability concerns can also influence seafood consumption, explains Johns Hopkins. They suggest using frozen or canned seafood products, which can be more economical than fresh. The same concept can be meaningful to budget-conscious foodservice operators who are seeking economical seafood recipe ingredients.

October is National Seafood Month

Foodservice operators can tap into free educational materials to expand engagement with consumers for National Seafood Month. The Seafood Nutrition Partnership offers free PDF downloads, such as a two-page “Reel in the Benefits: Seafood for Health” fact sheet, a quick reference to omega-3 values of varieties of fish, and many other educational resources.