THE INCREASING APPETITE FOR SUSTAINABLY SOURCED SEAFOOD

The increasing appetite for sustainably sourced seafood

by Mohamed Merali

According to the latest NHS guidelines, a healthy, balanced diet should include at least two portions of fish per week, including one of oily fish. However, recent research by Seafish suggests that two thirds of consumers do not follow the government health guidelines, even though there are 55 percent of UK consumers who would like to eat more seafood, representing a huge opportunity for the food service industry. Other traditional proteins are in decline, showing the increased appetite for seafood and other alternative sources of protein, and food service offerings should ensure they are meeting the changing consumer expectations.

Consuming seafood provides a high dose of omega-3 fatty acids which reduce inflammation in the body acting as a cancer prevention measure, help to maintain a healthy heart and blood pressure, as well as brain function and vision. Seafood is also a good source of many vitamins and minerals and oily fish such as salmon is particularly high in vitamin D and long-chain omega 3 fatty acids which can help to prevent cardiovascular disease. Additionally, long-chain omega 3 is an important part of diets for pregnant or breastfeeding women as it can help the baby’s nervous system to develop. Oily fish can also help to keep bones strong, being a great source of calcium and phosphorus.

Over 70 percent of seafood consumers think sustainability is important, and high quality sustainably sourced fish is on one of the key factors when selecting a seafood supplier. “Sustainability and quality of supply are critical for any business in the food service sector. The journey from sea to plate effects how businesses chose their suppliers as well as the quality of the dishes presented in their restaurants.”, said Mohamed Merali, Managing Director of Paradise Seafood.

Consumption of seafood has increased by 12% in the last year, contrasting with the fall in red meat sales, demonstrating the increasingly changing eating habits of more health-conscious consumers.

As consumers are indicating an increased appetite for seafood and with flexitarianism on the rise, adapting to the changing food service landscape is essential to keep up with the increased demand without having to compromise on the quality of the supply. Flexitarians are consciously reducing their meat consumption and increasing their plant-based food intake to help the environment and maintain a healthier lifestyle. The number of flexitarians in the UK continues to rise, with recent research suggesting that over 45 percent of meat eaters are planning to reduce their meat consumption this year. Both, plant-based foods and seafood are the key elements of the latest UK government guidelines for a healthy diet, and the combination of both provides a more flexible option for diners who are looking for more sustainable and tasty dining options.

“The food service industry is changing, driven by consumers who are increasingly prioritising food that is healthy and sustainably sourced. Seafood presents the perfect balance for those looking to improve their health, whilst eating a variety of tasty meals”, added Mohamed Merali.