Based on data from the National Oceanic and Atmospheric Administration, Packaged Facts estimates that annual per capita consumption will fall from 16.3 pounds in 2007 to 15.8 pounds in 2009, before rebounding in 2010.
The recession is hurting the fresh and frozen seafood market, in both the foodservice (where most fish is eaten) and retail venues, although the decline in fresh fish purchases may boost sales of value-priced canned fish.
However, marketers and retailers can reverse this trend by emphasizing the health benefits of seafood, as well as demonstrating their commitment to the environment by implementing sustainable practices in the raising, harvesting and selling of fish.
Fish is a high-protein food that provides a range of health benefits. White-fleshed fish is lower in fat than any other source of animal protein, and oily fish are high in omega-3 fatty acids. Since the human body cant make significant amounts of these essential nutrients, fish are an important part of the diet, says Tatjana Meerman, publisher of Packaged Facts.
Another selling point for seafood is sustainability, which refers to the practice of maintaining or increasing fish production in the future without jeopardizing the ecosystems from which it was acquired. The sustainable seafood movement has gained momentum as more people become aware of overfishing and environmentally harmful fishing methods.
The U.S. Market for Seafood, with a Focus on Fresh, provides an in-depth look at the $20 billion U.S. seafood industry. The report tracks key trends affecting U.S. seafood supply and demand, and provides a comprehensive analysis of the driving forces within the industry, including the import/export supply chain, consumer attitudes, competitor analysis, environmental data.
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