Research and analysis

Nutrient Analysis of Fish

This survey provides information on the nutrient data composition for fish and fish products.

Applies to England


Nutrient Analysis of Fish and Fish Products: Fatty Acid Data

This file may not be suitable for users of assistive technology.

Request an accessible format.
If you use assistive technology (such as a screen reader) and need a version of this document in a more accessible format, please email Please tell us what format you need. It will help us if you say what assistive technology you use.


This survey analysed the nutrition composition of a range of fish and fish based products, including different types of oily and white fish, shellfish, canned fish, fish fingers, scampi and fish pie.

Samples were analysed for energy and a range of nutrients including fat, fatty acids, protein, carbohydrate, fibre and a full range of vitamins and minerals.

The Department of Health carries out ongoing nutrient analysis surveys to provide up to date information on food, and monitor the nation’s diet. For example, we have also analysed the nutrient content of:

The results of this survey and similar surveys of food composition are incorporated into the department’s nutrient databanks used in dietary surveys to monitor the nation’s diet and published in McCance and Widdowson’s Composition of Foods series.

Published 22 March 2013