Skip to main content
Knowledge4Policy
Knowledge for policy
Health Promotion and Disease Prevention Knowledge Gateway

A reference point for public health policy makers with reliable, independent and up-to date information on topics related to promotion of health and well-being.

  • Page | Last updated: 07 Nov 2025
Food-Based Dietary Guidelines recommendations for fish
Health Promotion Knowledge Gateway

Summary of FBDG recommendations for fish for the EU, Iceland, Norway, Switzerland and the United Kingdom

Due care was taken to ensure factually correct information. Food groupings and food group names differ across individual FBDGs; the ones used here are a compromise to present the information in a structured way. Differences such as those in number of portions and portion sizes were kept unaltered. The original country FBDGs and the responsible national public health authorities remain the only qualified points of reference.

Country

Quantitative recommendations

Qualitative recommendations

Portion size

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: All kinds of fish, shellfish and roe count towards the 350g. Oily fish include for example herring, mackerel, salmon and trout.
Germany- Eat fish once or twice a week.

- Fatty fish such as salmon, mackerel and herring provide valuable omega-3 fatty acids. 

- Saltwater fish such as cod or redfish also contain iodine.

Fish: 120g
Note: Consumption of meat and fish should be taken into account collectively. Anyone who eats 2 portions of fish per week can still eat 1 portion of meat, or anyone who eats 1 portion of fish can eat 2 portions of meat.
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 salmon100 g cooked fish
Note: Oily fish provides essential omega-3 fats
Greece2-3 servings per week-Avoid salted and smoked fish150 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 contaminants100g
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, etc100-140 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 fish115 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 fish100 g
Note: Included in protein-rich products
AustriaIn a diet with meat and fish: In a week, 1 portion of fish, 1 portion of meat and 1 portion of fish or meatThe fish should come from sustainable fishing or from sustainably operated aquaculture. Local freshwater fish such as trout or carp have about the same amount of omega-3 fatty acids as low-fat sea fish. Local fish are more regional and the transport routes are shorter. If you don't eat sea fish, eat an additional 1 tablespoon of rapeseed oil a day.1 portion is about the size of 1 palm and as thick as 1 finger
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

- Prefer fish (especially oily sea fish). 

- Replace red meat and meat preparations with fish, poultry, eggs, pulses and nuts.

-

Country

Quantitative recommendations

Qualitative recommendations

Portion size

Portugal--Increase the consumption of fish30 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 possible200 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

Slovakia2 servings daily of legumes, pulses, eggs, fish, meat and poultry.Eat a variety of legumes and fish and less meat.1 serving = about the size of the palm of your hand
Finland-300 - 450 g (cooked, edible part) per week, of which at least 200 g/week should be fatty fishVary different fish species and prefer sustainably caught or farmed options. Fatty fish includes flounder and bream.-
Note: Fish includes lean and fatty fish species and crustaceans such as crabs. When choosing sustainable fish and shellfish, you can use WWF's fish guide and the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC) sustainable fish product labels. The MSC label applies to wild fish and shellfish and the ASC label to farmed fish and seafood. However, not all fishing companies that meet the criteria have an MSC or ASC certificate. From the Finnish Food Authority’s web-page “Safe use of foodstuffs” you can find instructions how to safely use fish: https://www.ruokavirasto.fi/en/foodstuffs/instructions-for-consumers/safe-use-of-foodstuffs/
Sweden-Eat fish and shellfish 2-3 times a weekVary between different types of fish- both fatty and lean fish. Examples of fish and shellfish include mackerel, herring, sardines, frozen cod, sushi and blue mussels.-
Note: Not updated (2025). The Swedish National Food Administration's current advice remains in place pending a risk-benefit assessment on fish from EFSA, the European Food Safety Authority.

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 fish140 g
Note: Included in "Beans, pulses, fish, eggs, meat and other proteins"
Switzerland

- 1 portion of protein-rich food per day. 

- 1-2 portions of fatty fish (e.g. herring) and trout per week

- Alternate between different protein sources over the course of a week: legumes, tofu, eggs, meat, fish, and others.

- Those who eat little fish or want to eat little fish should consume more plant-based sources of omega-3 fatty acids (alpha-linolenic acid) such as linseed oil, rapeseed oil or walnuts and, if necessary – in consultation with a specialist – take a dietary supplement with EPA and DHA (from microalgae).

1 portion corresponds to 100-120 grams of fish or seafood
Note: Fish belongs to “Pulses, eggs, meat and others” group
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- 300–450 grams of fish each week, of which at least 200 grams of fatty fish.

-Choose fish products with a high proportion of fish and little salt. 

- Seafood such as shellfish and shells can often be included in a healthy and varied diet, even if it is not included in the quantity recommendation for fish.

- The recommended quantity refers to ready-to-eat product.

- One portion of fish corresponds to 150–200 grams of ready-to-eat fish.

Notes: Fatty fish includes fish such as salmon, trout, mackerel and herring. Fish in fish products such as fish cakes, fishballs, fish gratin and fish toppings/spreads are also counted. Look for the Keyhole to choose products with a low content of salt, sugar and saturated fats.