Women’s preparation, cooking, and serving of small fish shape nutritional outcomes in Northern Ugandan households

Abstract While small fish are increasingly being recognized as an important source of essential nutrients, little is known about how they are utilized and consumed in households. This study aims to fill this gap. We used a cross-sectional survey consisting of 109 households, with 742 individuals, to collect quantitative data on household dietary diversity and fish consumption in three districts of northern Uganda. Additionally, qualitative data on the preparation of small fish were collected through observations and focus group discussions. Contrary to views in mainstream food security discourses, our results show that small fish are accessible and frequently consumed. Overall, 686 of the 742 individuals (92.4%) consumed fish at least once during the seven-day recall period, and over half of the selected households (51%) ate fish during a 24-hour recall period. The average fish consumption was three times per week. We also found that it is primarily women who make decisions about fish purchases, preparation, and cooking of local dishes containing a variety of ingredients, which they serve and distribute among household members in accordance with social expectations and gender norms. These findings demonstrate that women play a pivotal role in translating access to nutrient-dense small fish into nutritionally diverse and culturally acceptable meals. Nutrition-sensitive policies should therefore recognize both the value of small indigenous fish and the central role of women in their household utilization.