Fish and other types of seafood are an important source of protein worldwide. Fish and seafood also are sources of other important nutrients, including the long-chain polyunsaturated fatty acids (PUFAs) eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA), which are associated with reduced heart disease risk.
Nutrition Information for Cooked Seafood
References:
- Farmery AK, O’Kane G, McManus A, Green BS. Consuming sustainable seafood: guidelines, recommendations and realities. Public Health Nutr. 2018 Jun;21(8):1503-1514. [Medline]
- Weichselbaum E, Coe S, Buttriss J. Stanner S. Fish in the diet: A review. Nutrition Bulletin 2013 Jun;38(2):128-177.
- Bermejo LM, González-Rodríguez LG, Lozano Estevan MC, Cervera-Muñoz A, Aparicio A. Importancia nutricional y sanitaria del consumo de pescado. Consumo actual respecto al aconsejado [Nutritional and health importance of fish consumption. Current intake compared to recommendations]. Nutr Hosp. 2025 Sep 11;42(Spec No1):27-32. Spanish. [Medline]
Created Oct 9, 2018.
Up-date Feb 10, 2026.
