When developing the nutritional consumption recommendations of the national nutrition health program (PNNS), the National Food Safety Agency (ANSES) was consulted to provide the scientific basis for these recommendations. Since then, ANSES has regularly assessed the risks associated with the consumption of food, as well as their benefits.
As many holidaymakers will be staying by the sea during this summer period, ANSES wished to summarize all of its recommendations for fish consumption. Read carefully before eating the product of your fishing!
Fish is twice a week!
– Eat 2 servings of fish per week, including fatty fish (high in long chain omega 3) such as salmon, sardines, mackerel, herring, smoked trout.
– Limit the consumption of strongly bio-accumulating freshwater fish to twice a month (eel, barbel, bream, carp, catfish).
-For raw fish consumption: empty your fish quickly after purchase or ask your fishmonger to do so. quickly empty your fish after purchase or ask your fishmonger to do so and then freeze it for 7 days in a domestic freezer before consuming it.
-Avoid the consumption of shellfish, if they do not come from an authorized and controlled farming area.
-Consume shellfish and seafood raw within two hours of removing from the refrigerator.
-Pregnant women and children under 3 years old should avoid the consumption of raw or undercooked fish and smoked fish. They must also avoid the consumption of raw or undercooked shellfish, as well as the consumption of shelled shellfish sold cooked.