Fish is a food consumed by many species, including humans. The word "fish" refers to both the animal and to the food prepared from it. Fish has been an important source of protein for humans throughout recorded history.

English does not distinguish between live fish and the food prepared from it as it does for, e.g. 'pig' vs. 'pork': 'fish' can refer to either. Some other languages do: Spanish peces vs. pescado, and German fisch vs. speisefisch. English also has the term 'seafood', which covers fish and other marine animals used as food.

The modern English word for fish comes from the Old English fisc (plural: fiscas) which was pronounced as it is today.

"Fish provides a good source of high quality protein and contains many vitamins and minerals. It may be classed as either white, oily or shellfish. White fish, such as haddock and seer, contain very little fat (usually less than 1%) whereas oily fish, such as sardines, contain between 10-25%. The latter, as a result of its high fat content, contain a range of fat-soluble vitamins (A, D, E and K) and essential fatty acids, all of which are vital for the healthy functioning of the body. The table opposite illustrates some of the main nutritional differences between oily and white fish."

Aquarium fish feed is plant or animal material intended for consumption by pet fish kept in aquariums or ponds. Fish foods normally contain macro nutrients, trace elements and vitamins necessary to keep captive fish in good health. Approximately 80% of fishkeeping hobbyists feed their fish exclusively prepared foods that most commonly are produced in flake, pellet or tablet form. Pelleted forms, some of which sink rapidly, are often used for larger fish or bottom feeding species such as loaches or catfish.^{[citation needed]} Some fish foods also contain additives such as sex hormones or beta carotene to artificially enhance the color of ornamental fish.

Prepared foods are those foods that are non-living and are made by the aquarist or bought already prepared for consumption for fish.

Flake food is a type of proprietary or artificially manufactured fish food consumed by a wide variety of tropical and saltwater fish and invertebrates. It is ideally suited to top dwellers and mid-water fish though numerous bottom dwelling species consume flake food once it has settled on the bottom. Flake food is baked to remove moisture, ensuring a longer shelf life.^{[citation needed]} Generally the more moisture a particular example of fish food contains, the more readily it will deteriorate in quality.^{[citation needed]}

Anjum Anand (born 15 August 1971 in London, England) is a British Indian food writer and TV chef of Indian cuisine.

Anjum Anand, of Scottish-Indian descent, grew up in London but has also lived and studied in Geneva, Paris, and Madrid. She speaks French and Spanish, holds a degree in European business administration from the European Business School London, and for a period ran a business importing flat-pack furniture from eastern Europe. She has worked in the kitchens of hotel restaurants including at Café Spice in New York, as a waitress in Park Royal Hotel in New Delhi, and for Tommy Tang at Mondrian Hotel in Los Angeles.

Her perspective on adapting healthy meals from a traditionally rich Indian diet came from personal experience of weight problems while growing up. Her diet consists of varied traditional dishes, recreated with wholesome ingredients and limited oil. At age 25 her first book Indian Every Day: Light Healthy Indian Food was published.

Anand became a regular guest on UKTV Food's Great Food Live from 2004 to 2007, and featured in the BBC Two series Indian Food Made Easy broadcast in 2007. Her accent and flirtatious manner have led to her being dubbed "the Nigella Lawson of Indian cuisine in Britain". Reacting to descriptions of herself as "television's tastiest chef", she finds it "preposterous".