Supermarkets could help UK shoppers eat more sustainable local fish – study | Fish
Supermarkets could help UK consumers move away from their reliance on mainly imported seafood – the ‘big five’ of cod, haddock, tuna, salmon and prawns – and towards more sustainable, nutritious and locally caught fish, such as sardines and anchovies, researchers say.
A study from the University of East Anglia (UEA), which confirmed previous research showing consumers were not consuming the recommended amount of fish in their diet, suggests the UK could be overlooking a major opportunity to improve national health and support local economies by welcoming its own populations rich in small, nutritious fish.
Seafood consumption has fallen 25% over the past decade, according to the new study. Younger people are least likely to eat fish, while retirees are more likely to eat a variety of seafood. Sales in supermarkets, where most people buy their fish, were heavily concentrated around the “big five”.
Dr Silvia Ferrini, lead researcher on the UEA Center for Social and Economic Research Global Environment study, said much of the decline in seafood consumption in what was seen as a “fish nation” in the last century was due to “the curse of modernity, in which we don’t eat simple, local foods”.
“We found that the majority of Brits don’t eat a serving of fish a week, so they are below the good recommended diet in terms of nutrients such as omega-3, which is good for brain development.”
The British government, through the Eatwell Guide, recommends that people eat two servings per week of fish from sustainable sources, including one fatty one (such as salmon, mackerel or sardines).
Despite the abundance of fish in British waters, more than 80% of seafood consumed in the country is imported. And, although there are regional differences, much of the fish caught in local seas, including Cornish sardines and anchovies, is exported.
“This imbalance increases carbon emissions, leaves the UK vulnerable to global supply chains and pushes buyers towards the same narrow selection of cod, haddock, salmon, tuna and prawns,” Ferrini said.
“Supermarkets could have a role to play in breaking down this barrier,” she added, suggesting that strategies such as promotions or recipe cards could be used to change behavior.
His research, Socioeconomics for Sustainable Fisheries, revealed a “strong trend” linking the availability and sale of seafood in supermarkets. Sales of salmon, which represented around 25% of all fish sold, closely followed the share of this fish in the assortment offered, i.e. 20%. This was consistent across all fish species.
The report concluded that while no direct relationship could be inferred from this data, it merited further investigation to see if an increase in market availability could increase sales.
The university’s researchers combined two focus groups, a national consumer survey and an analysis of supermarket sales data and the Office for National Statistics’ Cost of Living and Eating Survey to understand purchasing behavior and attitudes towards trying new fish.
It was found that although many consumers were put off by the taste of the fish and the presence of bones, a high percentage said they were willing to try local fish such as sprats and flatfish (which include species such as flounder, turbot, flounder and dab).
“Our research shows that curiosity is strong, with 40% of UK consumers saying they would be willing to try these lesser-known species, especially if they are fresh, locally sourced and reasonably priced. »
The research was funded by UK Research and Innovation, a non-departmental public body sponsored by the Department of Science, Innovation and Technology.
