# Nutrient Composition of Marine Fish Species From the East African Coast: Implications for Food and Nutrition Security

## TL;DR

This study analyzed the nutrient content of 24 marine fish species from East Africa, showing that small fish eaten whole are rich in essential nutrients and can significantly contribute to daily nutritional needs.

## Contribution

The study provides novel nutrient composition data for 24 marine fish species and their contribution to Codex nutrient reference values in East Africa.

## Key findings

- Small fish species consumed whole contain higher levels of micronutrients like calcium, iron, and vitamins compared to large fish fillets.
- Consuming 100g of small fish can meet or exceed 15% of the Codex nutrient reference values for essential nutrients.
- The data enhance regional food composition tables in Tanzania and Mozambique.

## Abstract

Fish play a significant role in food and nutrition security along the coast of East Africa. However, there is a lack of comprehensive nutrient composition data. This study aimed to present the nutrient composition of the most commonly consumed marine fish species and assess their potential contribution to the Codex nutrient reference values (NRVs) for healthy adults. In total, 123 pooled samples (composites) of 24 commonly consumed marine fish species were collected using pelagic and demersal trawls by the R/V Dr. Fridtjof Nansen during ecosystem surveys along the East African coast in 2018 and 2023. Species were categorized, according to length, into small (< 25 cm) or large (> 25 cm) fish and prepared based on local consumption practices (whole, dressed, headed and gutted, and fillets). All samples were analyzed for macronutrients (protein, fat and fatty acids) and micronutrients (calcium, iron, iodine, zinc, vitamin A, folic acid and vitamin B12). The results show that whole small fish species contain higher levels of various micronutrients, such as calcium, iron, iodine, zinc, vitamin A, and the fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), compared to the fillets of large fish species. This study showed that several small fish species consumed whole contribute to ≥ 15% of the NRVs of healthy adults for several essential nutrients when a 100 g portion is consumed. The data presented in this study provide a valuable addition to the Tanzanian and Mozambican food composition tables, enhancing the understanding of fish as a significant source of micronutrients.

This study novel analytical data of 24 commonly consumed marine fish species from East Africa to assess their nutrient content and contribution to Codex nutrient reference values. Results showed that small fish species, typically eaten whole, are richer in key micronutrients compared to larger, filleted species. These findings highlight the nutritional importance of small fish and support updates to regional food composition tables.