A review published in the International Journal of Food Sciences and Nutrition concludes that strategic seafood choices can help align diets with both health and climate objectives. The analysis found that replacing certain meats with specific types of fish can reduce greenhouse gas emissions while supporting nutritional needs.
Fish consumption has been associated with benefits for cardiovascular health, neurocognitive outcomes, and overall mortality. Long-chain omega-3 fatty acids such as EPA and DHA, which are difficult to obtain from foods other than fish, contribute to these health advantages. In typical diets across the United Kingdom, Netherlands, France, Spain, Italy, Canada, Japan, Portugal, Lebanon, and the United States, fish generally accounts for a relatively small share of dietary greenhouse gas emissions compared with meat.
Research involving more than 65,000 adults in the United Kingdom showed that individuals who ate fish instead of meat generated lower greenhouse gas emissions. In many European countries, replacing environmentally intensive meats like beef and processed meats with fish has led to measurable reductions in emissions and land use, without increasing total animal-based food consumption. Replacing portions of red and processed meat with carefully selected fish species can improve diet quality while reducing environmental impacts.
However, the environmental performance of seafood varies considerably. Small pelagic fish and mollusks generally have lower environmental burdens compared to crustaceans and some aquaculture systems, which can be more carbon-intensive. When dietary models aim for aggressive emissions reductions—between 33% and 50%—fish consumption sometimes declines because certain seafood types still produce high carbon emissions. Some models with stringent climate targets required either lower overall fish intake or shifts toward lower-impact species.
The review emphasizes that no one-size-fits-all approach to sustainable diets is appropriate. Successful strategies must account for local food culture, nutritional requirements, environmental goals, and seafood availability. Fish can contribute to healthy and sustainable diets when consumed as part of broader dietary shifts away from environmentally intensive animal products. The authors note that investments in responsible fisheries management and practices that reduce environmental impacts will help strengthen the role of fish in sustainable food systems. The review was a narrative, non-systematic synthesis, providing broad insights rather than pooled statistical estimates.