Our oceans and inland water bodies are a vital source of nutritious food worldwide. Aquatic foods include a diverse group of animals, plants and microorganisms, each with unique qualities and nutrients, such as iron, zinc, calcium, iodine, vitamins A, B12 and D, and omega-3 fatty acids (see Annex 1 for the importance of these nutrients). In addition, the micronutrients in aquatic animals are highly bioavailable (WHO, 1985). Aquatic animals also enhance the absorption of micronutrients such as iron and zinc from plant-source foods when consumed together (Barré et al., 2018). Moreover, consuming aquatic foods presents an opportunity for greater sustainability, as the production of aquatic animal-source foods has a lower environmental impact than the production of most terrestrial animal-source foods (Hilborn et al., 2018).