Why don’t we eat more seafood?

Abstract

A variety of factors combine to limit seafood consumption. Seafood is perceived to be expensive, and safety perceptions influence consumer buying decisions. Culture and tradition also play roles in forging seafood-eating habits. Smaller portions can reduce seafood prices, and information on the sources of seafood and safety assurances can help reduce risk perceptions. Industry best practices combined with consistent promotion of the health benefits of seafood can help improve consumer confidence and lead to increased seafood sales.