Fish and Seafood

• Fish and seafoods, like meat, are valuable in the diet because they provide a good quantity (usually 17 percent or more) of protein of high biological value, particularly sulphur-containing amino acids. They are especially good as a complement to a cassava diet, which provides little protein.
• Fish varies in fat content but generally has less fat than meat.
• Fish offal is not usually consumed as part of any diet anywhere.
• Wherever water is available, fish provide a simple way of increasing protein consumption.
• The stocking of dams, the construction of fish ponds and better and more widespread fishing in rivers, lakes and the sea should all be given greater encouragement.

(Source: Foods composition tables, nutrition requirements and food balance sheets, FAO)