Table 4.
Ranking of the top ten types of seafood recommended and consumed in Australia
| Recommended by APD and PHN* | Consumed in Australia | |||
|---|---|---|---|---|
| Health | Sustainability | Australian seafood (based on volume)( 50 ) | Australian and imported seafood (based on occasions)( 49 ) | |
| Atlantic salmon | 1 | 2 | 1 | 4 |
| Tuna | 3 | 5 | 4 | 1 |
| Barramundi | 6 | 4 | 7 | 7 |
| Prawns | 9 | 7 | 2 | 2 |
| Sardines | 2 | 1 | ||
| Mackerel | 4 | 10 | ||
| Fish-oil capsules or liquid | 5 | |||
| Foods and drinks enriched with marine n-3 PUFA | 7 | |||
| Herring | 8 | |||
| Bream/blue eye/mussels | 9 | |||
| Smaller fish | 3 | |||
| Wild harvest | 9 | |||
| Whiting | 6 | |||
| Crab | 8 | 6 | ||
| Mullet | 8 | |||
| Flathead | 9 | |||
| Oysters | 3 | 9 | ||
| Shark | 5 | 6 | ||
| Anchovies | 10 | |||
| Unsure of species (battered, crumbed, sushi, fish fingers) | 3 | |||
*
Accredited practising dietitians (APD) and public health nutritionists (PHN) who responded (n 80) to the self-administered online questionnaire about seafood consumption advice, perceptions of seafood sustainability and information sources, Australia, October–November 2016.