Longevity experts agree: “The healthiest and most nutritious fish is the sardine”

Diet plays a fundamental role in the proper functioning of the body. It serves as the “fuel” that keeps our bodies running every day, and the quality of the foods we choose directly influences how well it performs. In many ways, our health reflects the habits and routines we maintain over long periods of time.

Within this context, Spanish longevity experts David Céspedes and Diego Suárez appear to have reached the same conclusion regarding fish consumption. More specifically, they agree on which option ranks first when it comes to key factors such as health benefits and nutritional quality: sardines.

David Céspedes: “You could eat them for a month and still be fully nourished”

In one of his most recent videos posted on social media, the health professional says that there is “a food so complete that you could spend an entire month eating it and still remain fully nourished.” He is referring to sardines, a fish rich in numerous macro- and micronutrients.

“[They provide] extremely high-quality protein, omega-3 fatty acids, calcium, vitamin D, vitamin B12, iodine, creatine, and coenzyme Q10,” Céspedes explains. He then highlights the source of several of their most notable nutrients: “Sardines provide all the protein you need, along with calcium from the bones and vitamin D typical of oily fish, which is especially important during the winter months. They also contain key minerals such as selenium, magnesium, potassium, iron, and iodine, which are essential for functions such as thyroid health.”

Diego Suárez: “the healthiest fish”

Diego Suárez, another longevity expert, recently shared a video on TikTok in which he identified the healthiest and least healthy foods across several food categories. When discussing fish, he made his opinion very clear about the best and worst choices.

“The healthiest fish are sardines. The least healthy is mackerel in sunflower oil,” he says, echoing David Céspedes’ view while going a step further by identifying mackerel prepared this way as the fish that may be most harmful to consume over the long term.

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