| Belgium | -Fish and seafood once or twice a week, including oily fish once a week | -Eat oily fish once a week but in moderate consumption, not only for the sake of environmental protection, but also because they are liable to contain contaminants (heavy metals, dioxins, polychlorinated biphenyls [PCBs], etc.), and because of the sensitivity of omega-3 fatty acids to oxidation | - |
| Bulgaria | -Consume fish at least once or twice a week | - Replace meat and meat products with fish, poultry or legumes. - Limit the consumption of salted fish | 1 portion corresponds to 150-200 g |
| Czechia | -Eat fish and fish products at least twice a week | -Prefer fatty fish | - |
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| Denmark | -Eat 350 g of fish per week, of which 200 g is oily fish | -It is important to eat different types of fish | - |
| Note: Oily fish include for example herring, mackerel, salmon and trout |
| Germany | - Fish once or twice a week. - Eat weekly 1 portion (80-150 g) low-fat seafish (prepared) AND 1 serving (70 g) of fatty fish (prepared) | -Choose from recognised sustainable sources | 80-150 g low-fat seafish (prepared) and 70 g of fatty fish (prepared) |
| Note: Included in the "animal products" group |
| Estonia | -3-4 portions. Fish, poultry, eggs, meat, and products made from them (1-2 fish & fish products). Fish at least 3x/week. | - Prefer low- or medium-fat fish (to limit polychlorinated biphenyl intake). - Processed fish products: choose with less salt. | Fish (cooked): 75 g lean fish, 60 g of medium fat fish, 35 g fatty fish, 30 g of very fatty fish. Fish products: 80 g surimi, 50 g smoked and salted fish, 40 g of canned fish in water, tomato, or natural juice; fish stick, 30 g canned fish in oil; salty herring. 1 port≈80 kcal. |
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| Ireland | -Choose fish up to twice a week - oily fish is best | -Eat more fish; opt also for oily fish, e.g. mackerel, sardines, and salmon | 100 g cooked fish |
| Note: Oily fish provides essential omega-3 fats |
| Greece | 2-3 servings per week | -Avoid salted and smoked fish | 150 g cooked fish |
| Spain | -At least 3 servings weekly | - Prioritise blue fish (blue: sardines, anchovies, mackerel, scad etc.; white: haddock, blue whiting, cod etc.; shellfish: mussels, etc.). - Frozen and canned fish have similar nutritional value to fresh. - If you eat canned fish, choose low-salt varieties. | One serving= 125-150 g Example: 1 individual fillet, or several units of seafood |
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| France | -Fish and seafood 2 times per week, of which one time should be fatty fish | -Vary species and locations (especially for large consumers), to limit exposure to contaminants | 100g |
| Croatia | - | -Prefer fish and lean meat | - |
| Note: Included in “protein group” together with meat, eggs and legumes |
| Italy | -At least 2-3 times fresh fish a week and up to 1 time per week preserved fish | - Prefer either fresh or frozen and prefer local blue fish. - Choose small fish that you can eat with the fishbone. | 150 g fresh (one small fish, one medium fillet, 3 large shrimps, 20 small shrimps, 25 mussels); 50 g canned or preserved (1 small can of tune or mackerel, 4-5 slices of smoked salmon, 0.5 cod fillet) |
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| Cyprus | - 2-3 servings/day meat or equivalent (including fish). - 1-2 portions fatty fish per week. | -Eat more fish, particularly fatty fish (sea bream, red seabream, salmon, swordfish, sea bass, trout) | 30g |
| Note: Fish is included in one group together with meat, cheese, legumes, eggs, peanut butter, and tofu |
| Latvia | - 2 to 3 servings per day of legumes, fish or lean meat, as well as eggs, nuts and seeds. - Eat fish at least twice a week. | -Once a week choose a fatty fish containing long polyunsaturated omega-3 fatty acids, such as salmon, trout, herring, mackerel, sardines, etc | 100-140 g of fish fillets |
| Lithuania | -At least 300-450 g of fish or fish products per week. From them at least 200g should be fatty fish (e.g. salmon, trout, mackerel or herring). | -Limit or moderate consumption of predatory fish (perch, pike, tuna, swordfish) that may contain mercury | - |
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| Luxembourg | -1-2 portions per day of meat, poultry, fish, eggs and other vegetarian alternatives such as pulses. | - Alternate between meat, poultry, fish, eggs and vegetarian alternatives. Fish should be eaten at least twice a week. You can choose between fresh, frozen or tinned fish (but beware of the salt and oil content) | 1 portion of meat, poultry or fish is equivalent to the size of the fist of the person consuming it. |
| Hungary | -At least once a week have sea fish or bighead carp, sterlet, trout on your plate | - | 1 slice (150 g) fish |
| Malta | - 2 or more servings per week. - A serving of oily fish per week is recommended. | -Choose from a wide variety of fresh and seasonal fish | 115 g (raw) |
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| Netherlands | - 1-8 yr: 0.5 serving per week - 9 yr and older: 1 serving per week | -Eat fish once a week, preferably oily fish | 100 g |
| Note: Included in protein-rich products |
| Austria | -1-2 portions/week | - | 1 portion corresponds to approximately 150 g |
| Note: Prefer high-fat fish such as mackerel, salmon, tuna and herring or domestic coldwater fish such as char |
| Poland | -At least 2 times a week | -Not fried fish, but baked or boiled | - |
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| Portugal | - | -Increase the consumption of fish | 30 g of raw fish, 25 g of cooked fish |
| Romania | -2-3 servings of lean meat (including fish) per day | -Eat fish as often as possible | 200 g |
| Slovenia | -Eat fish at least twice a week | - Replace fatty meat and salty and fatty meat products with legumes, fish, poultry or lean meat. - Preferably, choose blue fish and oily sea fish. | - |
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| Slovakia | - | - Preference for saltwater fish (fresh, frozen, deep-frozen). - Choose a variety of proteins, which include fish, lower-fat meat and poultry, eggs, beans and peas, soy products and natural seeds and unsalted mixed nuts. | - |
| Finland | -Eat fish (of different kinds) two to three times a week | -Vary and eat different kinds of fish | 100-150 g fish (cooked weight) |
| Sweden | -Eat fish and shellfish 2-3 times a week | -Vary your intake of fatty and low-fat varieties | - |
| Note: Specific recommendations for risk groups to limit fish from Baltic Sea and certain lakes |
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| United Kingdom | -2 portions of sustainably sourced fish per week, one of which is oily | -Choose sustainably sourced fish | 140 g |
| Note: Included in "Beans, pulses, fish, eggs, meat and other proteins" |
| Switzerland | -1-2 portions per week | - | 100-120 g (fresh weight) |
| Note: Included in one group together with meat, eggs, dairy products, and tofu |
| Iceland | -Fish 2-3 times a week | - Desirable that one of the weekly fish portions is fatty fish, e.g. salmon, trout, herring, halibut, or mackerel. - Choose fish products with the Keyhole label if possible. | 150 g |
| Norway | - Eat fish 2-3 times a week. - 300-450 g of pure fish week. At least 200 g should be fatty fish. | - | 150 g |
