Seafood consumption has seen a steady rise over the past five years, but the growth predicted in the next five may leave that in the dust. For many consumers, other proteins have often been a top choice at home, while seafood has been enjoyed at restaurants and on special occasions. As health and sustainability increasingly drive food choices, protein is king, good fats are celebrated and specialty diets such as paleo and ketogenic are common vernacular, consumers and retailers are becoming more familiar with various types of seafood, preparation methods and eating occasions. This October, which is National Seafood Month, may mark the start of an explosion in seafood consumption with a special emphasis on wild seafood.
According to Mintel in its Fish and Shellfish – US, November 2018 report, seafood consumption is up 13 percent over the last five years and is expected to continue to grow an additional 15 percent over the next five years. Growth in consumer shopping habits is driven primarily by the rise in interest in healthy, high-protein foods. According to Edelman Intelligence, 45 percent of consumers eat healthier than they did two years ago, and as a result, foodservice operators are providing more healthy options.