Overview

• An international team led by Lancaster University published peer‑reviewed findings in PNAS on the consumption and nutrient profiles of sun‑dried and smoked fish in six African countries.
• Modeling of Living Standards Measurement Study data showed dried fish are eaten weekly by about one‑third of households and are consumed by 54% more people than fresh fish.
• Laboratory analyses of 19 commonly eaten species found drying and smoking concentrate nutrients, yielding higher nutrient density than fresh fish for equivalent portions.
• Small servings can provide over 15% of recommended intakes of calcium, iodine, iron, selenium, zinc, and vitamins B12 and D for women and young children.
• Authors recommend updating food composition tables, incorporating dried fish into complementary and school feeding programs, and protecting local supplies from competing export markets.