Low trophic small fish species as a sustainable and resilient aquatic food to improve food security and nutrition in Sub-Saharan Africa

Access to sufficient amounts of safe and nutritious food is crucial. In Sub-Saharan Africa the revalence of food insecurity is still high. The significance of food and nutrition security is anchored in the United Nations Sustainable Development Goals (SDGs), yet fish, which is an essential part of the diet in many regions, is often not fully recognized in strategies to combat food and nutrition insecurity. Small pelagic fish species from capture fisheries, all of low trophic level, produce the lowest greenhouse gas emissions compared to all other animal-based protein. They are a sustainable animal sourced food and most Stocks of small pelagic fish are not fully exploited. As traditional foods in many countries, small fish species are processed for preservation and transported far distances.to serve as food, especially for vulnerable consumers. However, limited data on nutritional value and safety parameter of processed small fish, often consumed whole, restrict a better understanding of the current role and potential of processed small fish to increase food and nutrition security especially in Sub-Saharan Africa. Different processed small fish species were sampled on markets in Ghana and Kenya and analysed for nutrient content (vitamins, minerals, and amino acid / fatty acid profiles), Chemical and microbial contaminants. As an example, it was further assessed for how many consumers in the Lake Victoria region (Kenya) the estimated potential sustainable catch of Silver cyprinid (Rastrineobola argented) could be a significant source for micronutrients. Processed small fish were found to be nutrient dense with high content of several minerals (Ca, Zn, Fe, I), vitamins (Bl2 and A) and polyunsaturated fatty acids (EPA, DHA). Nuftient contents showed species-specific differences with some samples showing elevated contaminant levels. Smoked samples showed high levels of polycyclic aromatic hydrocarbons, while microbial contents in processed small fish was acceptable depending on the regulatory framework. In the case of Lake Victoria, utilizing the potential catch of Silver cyprinid could provide a daily significant portion of vitamin B12, calcium, zinc and iron to the roughly 33 million people living in the Lake Victoria basin. Processed small fish species, consumed whole, are a nutrient dense and affordable animal sourced food and could be used as sustainable and more resilient aquatic food source to improve food and nutrition security in Sub-Saharan Africa. Yet, for the consumers to fully benefit from and to increase the safety of this food commodity, more research is needed locally to improve current practices in the different regions.