Purpose/Objectives: Fish and other seafood high in omega-3 fats are important components of a healthy diet. The purpose of this study was to explore perceptions regarding serving fish in school meals among nutrition professionals in Alaska. Methods: Interviews with 22 school nutrition professionals in Alaska were conducted to investigate the benefits, facilitators, and challenges of serving fish in school meals. Data were analyzed using thematic analysis. Results: Six themes emerged from the data. Benefits included enhanced quality and variety of protein items in school meals and increased alignment of school meals with student foodways. Facilitators included grant funding, fish donations, and relatively low labor costs. Challenges were short-term and included identifying suppliers, ordering correct quantities, and identifying recipes. Applications to Child Nutrition Professionals: Serving fish in school meals may help students meet their dietary recommendation for seafood. Funding, technical assistance and resources (e.g.recipes) may help to facilitate such efforts.