Insights from an international stakeholder consultation to identify informational needs related to seafood safety

Why don't the British eat locally harvested shellfish? The role of misconceptions and knowledge gaps

“…Southern European countries were generally better informed than countries such as Romania and the Czech Republic, which is perhaps not surprising given the latter countries' relative lack of coastal waters. In a separate recent international study, seafood stakeholders indicated concern at the perceived low level of knowledge amongst consumers (Tediosi et al, 2015). In addition to a lack of knowledge, another study identified misconceptions amongst Belgian consumers, for example nearly half (46%) incorrectly stated fish is a source of dietary fibre .…”

Review on Natural Preservatives for Extending Fish Shelf Life

“…In particular, fish is the primary dietary source of omega-3 polyunsaturated fatty acid (PUFA), including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), both of which are well-known for the anti-inflammatory action and protective effects on cardiovascular disease [2,3,4]. The World Health Organization (WHO) recommends a regular fish consumption of 1–2 servings per week to provide the equivalent of 200–500 mg of omega-3 PUFA [5,6]. According to statistics, fresh and live fish account for about half of the total seafood consumed by human beings.…”