Tilapia Still Rocks, But Make Way For Cobia

The Fish Site
by The Fish Site
9 March 2007, at 12:00am

US AS fishermen, seafood processors and marketers get ready to mingle at this weekend's International Boston Seafood Show, insiders are making a few predictions: When it comes to not-so-fancy dining, we'll all be eating a lot more tilapia. And when it comes to the high-end, start looking for recipes for cobia.

"About 20 percent of the new-product entries at this show are made with tilapia," said Fiona Robinson, editor of Seafood Business. "It's really become more popular and is the darling of casual dining restaurants. It's farmed, so the supply is steady. And people love it. Like cod or haddock, it doesn't taste fishy, and it's easy to flavor any way you like."

And while barramundi and Kona Kampachi made headlines last year as high-end fish, she expects that this year there will be some buzz about cobia, now that the saltwater sport fish is being farmed in inland waters.

And after five years of trending upward, there are hints that America's desire to bump up its Omega-3s might be slowing down. The National Oceanic and Atmospheric Administration (NOAA) recently said that Americans ate 16.2 pounds of fish and shellfish per person in 2005, which actually represents a 2% decrease from 2004 consumption rates. Robinson said most industry experts believe that slight downturn has more to do with reporting aberrations than actual consumption.

Source: Marketing Daily