Fish is a nutrient-rich food that contains compounds with immune-regulatory properties. These compounds include omega-3 and-6 fatty acids, melatonin, tryptophan, taurine, and polyamines. Some of the important fatty acids include eicosapentaenoic acid (EPA) and docosahexaenoic acids (DHA). The major objective of the study was to find out factors affecting fish consumption in fishing and non-fishing communities of Kiyindi (Buikwe district) and Kigongi (Kabale district) respectively. The research provides knowledge on factors affecting fish consumption in both fishing and non-fishing communities whose awareness will help to raise availability of fish in good quality and quantity to both communities. Questionnaires, Focus Group Discussion and Key Informant Interviews were used for data collection. Leaders in the community, residents at household level, fishermen and fish traders were interviewed. Descriptive statistics Logistic regression, Fishers exact test and Pearson’s chi-square test were used for data analysis. Results from the study show that 80% of the residents in Kiyindi consume fish more than four times a month mainly because it is available and sold at affordable prices especially Silver cyprinid (commonly called mukene), while in Kigongi, Kabale 80% of the respondents eat fish less than four times a month. This is because of the very high prices of fish and the way of life of the people as cattle keepers and vegetable growers, thus prefer to eat meat, peas and beans (protein sources) to fish. Demographic characteristics like age, sex, household size and education had no significant impact on fish consumption. Recommendations include promoting radio programs that teach the nutritional importance of fish and clear myths about fish consumption in women, introduce fish farming in the non-fishing communities to avail fish cheaply, promote further research on factors affecting fish consumption, establish more standard fish markets with good storage facilities and create income generating projects to increase the income and livelihoods of people in the community. Key words: fatty acids, fish consumption, fishing community, non-fishing communities

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