Dining out and appraisal of farmed fish

Abstract

Consumers’ lack of familiarity with aquaculture products and farm practices can cause aversion to farmed seafood. Surveys in Spain found that consumers who ate seafood at restaurants knew more about farmed species and ate more cultured seafood than those who only ate seafood at home. Inclusion of aquaculture products on restaurant menus helps increase the knowledge and consumption of farmed seafood by customers. Thus, the hospitality business is a useful channel to spread positive messages about aquaculture.