Global Trends in Fish Consumption: Insights from FAO SOFIA 2024
The Food and Agriculture Organization (FAO) of the United Nations releases its flagship report, The State of World Fisheries and Aquaculture (SOFIA), biennially to provide a comprehensive analysis of global aquatic food systems. A primary metric within this report is the Per Capita Consumption Index, which tracks the average amount of aquatic food available for human consumption per person annually.
Global per capita consumption of aquatic foods reached a record 20.7 kg in 2022, more than doubling from the 9.1 kg recorded in 1961. This growth rate—approximately 3% annually—has significantly outpaced global population growth, highlighting the increasing reliance on fisheries and aquaculture for global food security and nutrition.
Understanding the Consumption Index
The FAO calculates this index using a "disappearance model" based on Food Balance Sheets. Rather than measuring what individuals eat daily, it determines the Apparent Consumption by analyzing the net supply of a country.
The Calculation Formula
The index is derived by taking the total food supply and dividing it by the population:
Production: Includes both capture fisheries and aquaculture.
Non-food uses: Primarily fish diverted for fishmeal and fish oil production.
Live Weight Equivalent: All data is standardized to the weight of the animal when it was first caught or harvested to ensure global comparability.
Key Findings from the 2024 SOFIA Report
The 2024 edition, titled "Blue Transformation in Action," revealed several historic milestones in how the world consumes aquatic products:
| Metric | 1961 Figure | 2021/2022 Figure | 2032 Projection |
| Global Per Capita Consumption | 9.1 kg | 20.7 kg | 21.3 kg |
| Total Aquatic Food Consumption | ~27 million tonnes | 162.5 million tonnes | 182 million tonnes |
| Aquaculture Contribution | Negligible | 57% of food fish | 60%+ |
Regional Disparities
While the global average is rising, the index reveals significant geographic inequality:
Asia: Leads the world with an average of 24.5 kg per capita.
Africa: Facing a concerning trend where per capita consumption is projected to decrease because population growth is outstripping local production and import capacity.
Upper-Middle-Income Countries: Have the highest consumption rates (approx. 28 kg), largely driven by China's massive domestic market.
Future Outlook: The 2050 Challenge
To maintain the current global average of 20.7 kg through 2050, the FAO estimates that the total aquatic food supply must increase by 22% (36 million tonnes). This demand is expected to be met almost entirely through the expansion of sustainable aquaculture, as capture fisheries production has remained relatively stable since the late 1980s.
🌊 Global Leaders in Seafood Consumption
While the global average for aquatic food consumption sits at roughly 20.7 kg per person, certain nations far exceed this figure due to their geography, cultural heritage, and economic reliance on the sea.
Based on the most recent data trends from the FAO SOFIA 2024 report and supplemental 2025/2026 projections, here are the world’s highest fish-consuming countries:
1. 🇮🇸 Iceland (~84 kg per capita)
Iceland consistently tops the charts. With a small population and one of the most productive fishing grounds in the North Atlantic, seafood is both a dietary staple and a primary pillar of the national economy. Cod, haddock, and arctic char are the most frequent items on the Icelandic plate.
2. 🇲🇻 Maldives (~80 kg per capita)
As an archipelago, the Maldives relies almost entirely on the ocean. Tuna—specifically skipjack and yellowfin—is central to nearly every meal. It is one of the few places where fish consumption provides over 50% of the total animal protein intake for the population.
3. 🇰🇮 Kiribati (~72 kg per capita)
In the Pacific Islands, fish is not just food; it is a necessity. Kiribati has limited land for livestock, making subsistence and artisanal fishing the primary source of nutrition for its citizens.
4. 🇵🇹 Portugal (~56 kg per capita)
Portugal holds the title for the highest fish consumption in the European Union. Their love for bacalhau (dried, salted cod) and fresh sardines is legendary, and seafood is deeply ingrained in their Mediterranean-style diet.
5. 🇰🇷 South Korea (~55 kg per capita)
South Korea has seen a rapid increase in seafood consumption, driven by high demand for both fish and diverse "aquatic products" like seaweed, squid, and shellfish. Their sophisticated aquaculture industry and cold-chain logistics support this high volume.
Regional Breakdown: Top Performers
| Region | Leading Country | Consumption (kg/capita) |
| Asia | 🇲🇾 Malaysia | ~50 kg |
| Europe | 🇮🇸 Iceland | ~84 kg |
| Oceania | 🇰🇮 Kiribati | ~72 kg |
| Africa | 🇸 Seychelles | ~52 kg |
| Americas | 🇦🇬 Antigua & Barbuda | ~54 kg |
Why These Countries Consume the Most
Geography: Island nations and countries with long coastlines naturally have better access to fresh aquatic food.
Culture: In many of these nations, fish is the traditional protein of choice, often tied to national identity (e.g., Japan’s sushi culture or Portugal’s maritime history).
Economic Structure: In lower-income coastal nations, fish is often the most affordable and accessible form of high-quality animal protein compared to beef or poultry.
🇮🇸 Iceland: The Global Leader in Fish Consumption
Iceland consistently ranks as the country with the highest per capita fish consumption in the world. While the global average is approximately 20.7 kg, the average Icelander consumes between 80 kg and 90 kg of seafood annually—nearly four times the world average.
For Icelanders, seafood isn't just a dietary choice; it is a historical necessity, a primary export, and a central pillar of their national identity.
Why is consumption so high?
Several factors contribute to Iceland's massive seafood intake:
Geography & Climate: Historically, Iceland's harsh climate and volcanic soil made traditional crop farming extremely difficult. For centuries, the surrounding North Atlantic waters were the only reliable source of protein and vitamins (especially Vitamin D).
Economic Backbone: The fishing industry remains one of Iceland's largest economic sectors. Even though they export the majority of their catch, the abundance of fresh, high-quality seafood makes it a staple of the domestic market.
Cultural Heritage: Traditional preservation methods, such as drying and fermenting, allowed Icelanders to survive long winters. Today, these traditions persist alongside a modern, health-conscious culinary scene.
Top Species on the Icelandic Plate
While Iceland catches hundreds of species, a few dominate the local diet:
| Species | Local Importance |
| Haddock | The most popular "everyday" fish for locals; often preferred over cod domestically. |
| Cod | The "king" of Icelandic exports, but also widely eaten fresh, salted, or dried (Harðfiskur). |
| Arctic Char | A sustainable, freshwater favorite known for its delicate, salmon-like flavor. |
| Atlantic Salmon | A major product of Iceland’s growing aquaculture sector. |
| Greenland Shark | Consumed as the famous fermented delicacy Hákarl, primarily during the mid-winter festival Þorrablót. |
Traditional vs. Modern Consumption
The way Icelanders eat fish has evolved significantly:
Harðfiskur (Dried Fish): A popular high-protein snack, eaten much like jerky, often spread with thick Icelandic butter.
Plokkfiskur (Fish Stew): A comforting "leftover" dish made from flaked boiled fish (cod or haddock) mashed with potatoes and white sauce.
Modern Cuisine: Reykjavik is now home to world-class seafood restaurants that blend traditional ingredients with international techniques, such as Icelandic sushi or pan-seared wolffish.
Fun Fact: Fish consumption is so deeply rooted that in some coastal villages, "fish gifting" is still common—neighbors often share excess fresh catch with one another outside of commercial markets.
🇲🇻 The Maldives: The "Tuna Nation" of the Indian Ocean
While Iceland often trades the top spot with them, the Maldives is frequently cited as the world's highest consumer of fish per capita. In 2024–2025 rankings, the average Maldivian consumed approximately 87.3 kg of aquatic food—nearly 4.5 times the global average.
In this archipelagic nation of over 1,000 islands, the sea isn't just a resource; it is the "lifeblood" of the country.
Why Fish is Central to Life
The Maldives’ extreme reliance on seafood is driven by its unique geography and cultural commitment to sustainability:
Geographic Isolation: With 99% of the country consisting of water and very little arable land for farming or livestock, the ocean has historically been the only reliable source of animal protein.
The Pole-and-Line Tradition: The Maldives is world-renowned for its 100% sustainable fishing methods. They catch tuna "one by one" using poles and lines rather than nets. This keeps the ecosystem healthy and ensures a constant, high-quality supply for locals.
Cultural Identity: Fishing is the second-largest industry after tourism. For centuries, the rhythms of life have been dictated by the catch.
The Maldivian "Tuna" Diet
While they eat reef fish like snappers and groupers, Tuna (Skipjack and Yellowfin) is the undisputed king. It appears in almost every meal—including breakfast.
| Traditional Dish | Description |
| Mas Huni | The classic breakfast: A mixture of shredded tuna, coconut, onions, and chili, eaten with roshi (flatbread). |
| Garudhiya | A fragrant, clear fish broth made with fresh tuna, lime, and chili. It is considered the national dish. |
| Rihaakuru | A thick, dark brown fish paste made by reducing tuna broth for hours. It is an intense, savory staple. |
| Hedhikaa | "Short eats" or savory snacks, almost all of which are filled with smoked or canned tuna (e.g., Gulha fish balls). |
Key Consumption Statistics
Protein Source: Fish provides over 70% of the total animal protein for the Maldivian population.
Sustainability: Because of the pole-and-line method, the Maldives has one of the lowest bycatch rates in the world, meaning their high consumption doesn't come at the cost of dolphins or turtles.
Tuna Intake: A Maldivian citizen consumes an average of nearly 150-160 lbs of tuna alone each year.
Did You Know? In the Maldives, "fish" almost always means "tuna." If you are eating any other type of seafood, locals will usually specify it by name (e.g., "reef fish" or "lobster"), but tuna is simply the default.
🇰🇮 Kiribati: A Nation Defined by the Ocean
While Iceland and the Maldives often compete for the top spot, Kiribati (pronounced Keer-ih-bahss) is the Pacific champion of seafood consumption. For the I-Kiribati people, fish is not just a meal—it is a daily necessity for survival on low-lying coral atolls where land-based agriculture is nearly impossible.
According to 2024–2026 data, the average person in Kiribati consumes approximately 72 kg to 77 kg of fish annually, making it one of the most seafood-dependent nations on Earth.
Why Fish is the Primary Lifeline
The extreme reliance on the ocean in Kiribati is driven by the country's unique and challenging environment:
Zero Arable Land: Kiribati consists of 33 coral atolls with thin, sandy soil and no rivers. Apart from coconuts and breadfruit, almost nothing grows easily. This makes the ocean the only reliable "farm" for the population.
Subsistence Culture: Over 80% of households in the outer islands engage in fishing every single day. Most of the fish eaten is caught by family members using handlines, nets, or traditional traps in the lagoons.
Economic Necessity: In a nation with a low GDP per capita, fish is the most affordable—and often the only—source of high-quality animal protein, iron, and B12 vitamins.
The I-Kiribati "Seafood & Coconut" Diet
In Kiribati, the culinary philosophy is simple: if it comes from the sea, it is served fresh. The diet is traditionally a combination of seafood, coconut, and imported rice.
| Traditional Dish | Description |
| Ika Mata | A refreshing island staple: Raw tuna or reef fish marinated in lime juice and fresh coconut milk, often served with diced vegetables. |
| Te Bubuti | A traditional method of slow-cooking fish (or sometimes pork) in rich coconut milk, wrapped in banana or coconut leaves. |
| Te Bun (Blood Cockles) | A popular shellfish harvested from the lagoons, often eaten boiled or as a snack throughout the day. |
| Palusami | While often vegetarian (taro leaves and coconut cream), it is frequently prepared with fresh fish tucked inside the leaf parcels. |
The Challenges of High Consumption
While their seafood intake is impressively high, Kiribati faces modern pressures that threaten this way of life:
Climate Change: Rising sea levels and ocean acidification are damaging the coral reefs that provide the majority of the nation's food fish.
Urbanization: In the capital, South Tarawa, high population density has led to overfishing in the local lagoons, making fish more expensive and forcing people toward less healthy imported "tinned" meats.
Nutrition Shift: While fish consumption remains high, the increasing use of white rice and flour as the primary starch (replacing the traditional giant taro) has led to rising rates of lifestyle diseases like diabetes.
Did You Know? The Exclusive Economic Zone (EEZ) of Kiribati is massive—covering 3.5 million square kilometers of ocean—even though the total land area is smaller than the city of New York. This makes them a "Large Ocean State" rather than a small island nation.
🇵🇹 Portugal: Europe’s Seafood Champion
While island nations like Iceland and the Maldives lead the global charts, Portugal holds the undisputed title for the highest fish consumption in the European Union. In 2024–2026, the average Portuguese citizen consumes approximately 53.6 kg to 56 kg of seafood annually—more than double the EU average.
In Portugal, the "Sea" is not just a neighbor; it is a national obsession that has shaped the country’s history, religion, and daily life for over 800 years.
Why Portugal Eats So Much Fish
The Portuguese relationship with seafood is a blend of geography, faith, and survival:
Maritime Heritage: During the "Age of Discovery" (15th–16th centuries), Portuguese sailors ventured across the globe. They needed food that could be preserved for long voyages, which led to a national mastery of salting and drying fish.
Catholic Tradition: Historically, the Catholic Church forbade meat for nearly 170 days of the year (Lent, Fridays, etc.). This made fish the primary "approved" protein for almost half the calendar, cementing it in the national diet.
The EEZ Advantage: Portugal possesses the 3rd largest Exclusive Economic Zone (EEZ) in the EU. This vast territory provides a diverse range of species, from Atlantic sardines to deep-sea scabbard fish.
The "Faithful Friend": Bacalhau
You cannot discuss Portuguese consumption without Bacalhau (salted, dried cod). It is often called o fiel amigo (the faithful friend) because it was always there when fresh food was scarce.
365 Recipes: It is a common saying that there are more than 365 ways to cook cod—one for every day of the year.
The Paradox: Despite being the national dish, cod isn't caught in Portuguese waters; it is imported from the cold waters of Norway and Iceland.
The Ritual: Cooking bacalhau is a process. It must be soaked in water for 24–48 hours to remove the salt before it can be used in classics like Bacalhau à Brás (shredded cod with eggs and potatoes).
Essential Portuguese Seafood Staples
| Species | Preparation Style | Cultural Context |
| Sardines | Sardinhas Assadas (Grilled) | The soul of summer festivals like Santo António in Lisbon. |
| Octopus | Polvo à Lagareiro | Roasted with plenty of garlic and "drowned" in high-quality olive oil. |
| Shellfish | Arroz de Marisco | A wet, soupy seafood rice teeming with prawns, clams, and crab. |
| Horse Mackerel | Carapau | An affordable, healthy staple often eaten grilled in coastal towns. |
| Gooseneck Barnacles | Percebes | A dangerous-to-harvest delicacy that tastes intensely of the Atlantic ocean. |
A Healthy Obsession
Portugal’s high seafood intake is often credited for the country’s adherence to the Atlantic Diet (a cousin of the Mediterranean diet), which is linked to high life expectancy and lower rates of cardiovascular disease. Whether it's a simple tin of high-quality canned sardines or a festive Christmas Eve cod dinner, seafood remains the heart of the Portuguese table.
🇰🇷 South Korea: A Global Seafood Superpower
While Portugal and Iceland lead in Europe, South Korea is a dominant force in Asia’s seafood landscape. According to 2024–2026 data, the average South Korean consumes between 55 kg and 60 kg of seafood annually. If you include seaweed and algae—which are massive staples in the Korean diet—the total "aquatic product" consumption skyrockets to nearly 70 kg per capita.
In South Korea, seafood is not just an alternative to meat; it is often the preferred choice for health, tradition, and culinary variety.
Why Fish is a Korean Essential
South Korea’s high consumption is driven by a mix of geographic necessity and a modern, health-focused food culture:
Peninsular Geography: Surrounded by water on three sides (the Yellow Sea, East China Sea, and Sea of Japan), Korea has thousands of years of history as a maritime nation.
Health and Longevity: Seafood is marketed as a "functional food" in Korea. It is prized for being low in fat and high in Omega-3s, contributing to South Korea’s status as one of the world's longest-living populations.
Sophisticated Distribution: Korea has one of the world's most advanced "cold chain" logistics systems, allowing ultra-fresh live fish and chilled seafood to be delivered from coastal ports to the center of Seoul in just a few hours.
The Korean Seafood Palette
Korean seafood culture is incredibly diverse, ranging from spicy stews to raw delicacies and fermented side dishes (banchan).
| Category | Popular Examples | Description |
| Fresh/Raw | Hoe (Sashimi) | Unlike Japanese sushi, Korean hoe is often eaten with spicy chogochujang sauce and wrapped in perilla leaves. |
| Grilled | Godeungeo-gui | Salted, grilled mackerel. It is perhaps the most common "everyday" fish found in Korean homes. |
| Stews | Maeuntang | A fiery, spicy fish soup made with red snapper or cod, flavored with gochugaru (chili flakes). |
| Dried | Myeolchi | Tiny dried anchovies used to make the base broth for almost every Korean soup or stir-fried as a snack. |
| Seaweed | Gim & Miyeok | Roasted seaweed (gim) is a daily snack, while seaweed soup (miyeok-guk) is traditionally eaten on birthdays. |
Modern Trends: The "HMR" Boom
While traditional markets remain popular, South Korea is leading the world in Home Meal Replacements (HMR).
Convenience: Busy urban professionals now buy pre-cleaned, microwave-ready grilled fish and high-quality seafood meal kits.
Global Imports: As local catches of species like squid and pollack have fluctuated, Korea has become a major importer of Norwegian Salmon and Russian King Crab to satisfy an increasingly premium palate.
Safety Focus: In recent years, there has been a massive push for "Smart Aquaculture" and eco-labeling to ensure seafood remains safe and sustainable for future generations.
Cultural Highlight: In Korea, Seaweed Soup (Miyeok-guk) is the first thing a mother eats after giving birth due to its high iodine and calcium content. Because of this, it is the standard meal eaten by everyone on their birthday to honor their mother.
🗝️ Key Drivers of High Fish Consumption in Leading Nations
The countries that lead the world in seafood consumption don't just happen to eat more fish; their high intake is the result of a powerful combination of geography, economics, and deep-seated cultural traditions.
The FAO SOFIA 2024 report identifies several pillars that support these high-consumption levels:
1. Geographic Proximity & Accessibility
Geography is the most obvious factor. Nations with vast coastlines or those that are archipelagos (like the Maldives and Kiribati) have historically relied on the ocean because land-based resources were scarce.
Access: Proximity to water bodies reduces transport costs and ensures the "freshness" that is a non-negotiable driver for consumers, especially in places like South Korea.
Infrastructure: Advanced "cold chain" logistics (refrigerated transport) allow countries like Iceland and South Korea to move fresh catch to inland cities within hours.
2. Cultural Identity & Tradition
In leading nations, fish is more than protein—it is a symbol of heritage.
Historical Necessity: In Portugal, the tradition of eating salt-dried Bacalhau (cod) began during the Age of Discovery. Today, it remains a "national friend" even though fresh fish is available.
Religious Influence: Catholic traditions in Southern Europe (abstaining from meat on Fridays) cemented fish as the primary protein for centuries.
Habit Formation: Studies show that children raised in high-consumption cultures (like Japan or Iceland) develop a "familiarity" and preference for seafood that lasts a lifetime.
3. Economic Factors & Food Security
The economic driver depends on the wealth of the nation:
Low-Income Regions: In countries like Kiribati, fish is the most affordable—and sometimes the only—accessible source of high-quality animal protein. It is a tool for poverty reduction and food security.
High-Income Regions: In wealthier nations, rising disposable income shifts the demand toward "premium" species like salmon, shrimp, and tuna.
4. Health Consciousness & Education
A major driver in the 2020s has been the global shift toward "Blue Foods" for health.
Nutritional Awareness: Consumers are increasingly choosing fish over red meat to obtain Omega-3 fatty acids, iodine, and Vitamin D.
The "Atlantic Diet": In Portugal and Spain, the health benefits associated with their seafood-heavy diets contribute to some of the highest life expectancies in the world.
5. The "Aquaculture Revolution"
According to the SOFIA 2024 report, for the first time in history, aquaculture has surpassed capture fisheries as the primary source of aquatic animal production.
Consistency: Unlike wild-caught fish, which are seasonal and subject to weather, aquaculture provides a steady, year-round supply of popular fish like salmon and tilapia, keeping prices stable and consumption high.
Summary of Factors
| Factor | Impact on Consumption | Example Nation |
| Geography | Direct access to fresh resource | 🇲🇻 Maldives |
| Culture | Seafood as a national staple | 🇵🇹 Portugal |
| Health | Preference for "clean" protein | 🇰🇷 South Korea |
| Aquaculture | Stable supply and lower prices | 🇨🇳 China |
Conclusion: The Future of the Blue Plate
The data from the FAO SOFIA report makes one thing clear: our global food systems are shifting toward the water. As per capita consumption continues its record-breaking climb, aquatic foods are no longer just a "coastal luxury"—they are a fundamental pillar of global food security and public health.
Whether it is the historical cod traditions of Portugal, the sustainable tuna-pole fishing of the Maldives, or the high-tech aquaculture of South Korea, each leading nation offers a different blueprint for how to integrate the ocean's bounty into a modern diet.
However, as we move toward the 2030s, the challenge will be balancing this growing appetite with the health of our oceans. Through "Blue Transformation"—focusing on sustainable aquaculture and smarter management of wild stocks—we can ensure that the world's favorite protein source remains available for generations to come.