Freshwater Fish — Fat supply quantity in Serbia
Serbia: Freshwater Fish — Fat supply quantity was 0.23 g/cap/d in 2023. ▼ Falling
Freshwater Fish — Fat supply quantity in Serbia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
In 2023, freshwater fish — fat supply quantity in Serbia stood at 0.23 g/cap/d.
The figure is down 11.5% over ten years.
Over the whole period, freshwater fish — fat supply quantity in Serbia peaked at 0.37 g/cap/d in 2012 and was at its lowest, 0.18 g/cap/d, in 2016.
That places Serbia 69th out of 164 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.267 g/cap/d | 0.18 g/cap/d | 0.37 g/cap/d | 10 |
| 2020s | 0.2225 g/cap/d | 0.2 g/cap/d | 0.23 g/cap/d | 4 |
Countries ranked near Serbia
More environment data for Serbia
- Historical exposure to drought — Land soil moisture anomaly -4.51 Percentage change (2025)
- Historical exposure to drought — Cropland soil moisture anomaly -4.72 Percentage change (2025)
- Standard Deviation, annual growth rate 0 % change on previous year (2025)
- Standard Deviation 0.594 °C (2025)
- Temperature change 2.12 °C (2025)
- Other paper and paperboard, not elsewhere specified — Import 0 % change on previous year (2024)
- Other paper and paperboard, not elsewhere specified — Import 0.0009 t per person (2024)
- Exposure to drought — Land soil moisture anomaly -7.32 Percentage change (2024)
- Exposure to drought — Cropland soil moisture anomaly -12.53 Percentage change (2024)
- Other paper and paperboard, not elsewhere specified — Import value 1.47 % change on previous year (2024)
Frequently asked questions
- What is freshwater fish — fat supply quantity in Serbia?
- Freshwater fish — fat supply quantity in Serbia was 0.23 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest freshwater fish — fat supply quantity recorded in Serbia?
- The highest recorded value was 0.37 g/cap/d in 2012.
- What is the lowest freshwater fish — fat supply quantity recorded in Serbia?
- The lowest recorded value was 0.18 g/cap/d in 2016.
- How does Serbia rank for freshwater fish — fat supply quantity?
- Serbia ranks 69th out of 164 countries with data for 2023.
- Is freshwater fish — fat supply quantity rising or falling in Serbia?
- Over the last ten years it is down 11.5%. The long-run trend across the full record is falling.
- Where does this Serbia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Freshwater Fish — Fat supply quantity (g/capita/day). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.