Children's Acceptance of Sustainable Seafood: A Consumer Study on Atlantic Bonito ( Sarda sarda ) in Portuguese School Meals

Understanding the sensory drivers of children's food acceptance is critical for developing healthy and sustainable school menus. This study assessed the acceptability of Atlantic bonito ( Sarda sarda ), an underutilized yet nutrient‐rich fish, when incorporated into primary school meals. A consumer test was conducted with 192 children aged 6–10 years in Esposende, Portugal. Two meal options (Atlantic bonito with rice and Atlantic bonito with pasta) were evaluated using 5‐point hedonic scales to measure overall acceptability. A short questionnaire captured fish‐eating habits and attitudes toward seafood. Results indicated that meal accompaniment significantly influenced acceptance, with the pasta dish receiving higher liking scores than the rice dish ( p < 0.05). Texture and flavor were the main sensory attributes driving preference, and prior familiarity with fish was associated with higher scores for both meals. These findings suggest that pairing sustainable fish species with familiar ingredients can increase children's willingness to consume them. Atlantic bonito is therefore a viable ingredient for school menus, supporting nutritional adequacy and resource sustainability. Incorporating sensory‐based consumer insights into menu planning may facilitate the successful introduction of underutilized fish to young populations, promoting healthier and more environmentally responsible eating patterns.