[Nutritional and health importance of fish consumption. Current intake compared to recommendations]

Fish is an essential component of the Mediterranean diet, recognized as a source of high biological value protein, which is more digestible than meat. Its fat content varies by species, with fatty (blue) fish being particularly rich in omega-3 polyunsaturated fatty acids. Fish also provides essential vitamins, especially fat-soluble ones such as vitamins A and D, and key minerals including selenium, iodine, and calcium, among others. Due to its composition, fish contributes to cardiovascular health and neurological development, protects against metabolic and inflammatory diseases, and supports bone and immune health. For these reasons, a consumption of 3-4 servings/week is recommended, alternating between white and fatty fish. However, because of the high methylmercury content in four species (swordfish, bluefin tuna [Thunnus thynnus], shark and pike), vulnerable populations, namely pregnant and breastfeeding women, as well as children, should avoid their consumption due to potential neurodevelopmental toxicity. Despite well-established health benefits, compliance with recommended fish consumption remains low in over 30 % of the Spanish population, with consumption declining by more than 30 % since 2008, most notably among youth and lower socioeconomic groups. Major barriers to consumption include high cost, presence of bones, limited culinary skills (especially among youth), and misconceptions regarding its nutritional value. Therefore, multidisciplinary collaboration between regulatory agencies, the fishing and aquaculture industries, and health and education professionals is essential to promote fish consumption. Strategies should focus on offering more affordable options, developing innovative and appealing fish-based products, and enhancing nutrition education to improve adherence to dietary guidelines, dispel myths and promote overall health.