The total number of seafood servings at U.S. restaurants has declined gradually over the past few years due primarily to a struggling economy, Chicago-based market research firm The NPD Group reported on Tuesday.
According to NPD, the number of seafood servings fell 2 percent in the year ending March 2011; the number of seafood servings dropped 1 percent in 2010, 6 percent in 2009, 1 percent in 2008 and 1 percent in 2007.
“The recession was when a notable reduction occurred in seafood consumption with consumers trading down and out of the market,” said Bonnie Riggs, NPD restaurant industry analyst. “Then and now, the matter of the price of a seafood meal may have influenced cautious, controlled spenders to switch to other entrées or lower price point outlets.”
Though the total number of seafood servings at U.S. restaurants is on the decline, the number of servings of non-fried seafood items is trending upward; servings of non-fried seafood — items that are grilled, broiled, baked and raw — increased 1 percent in year ending March 2011. For example, salmon servings grew 1 percent and sushi servings jumped 4 percent.
The number of fried-seafood servings, however, has declined steadily over the past few years as consumers become more health conscious.
“The growth in non-fried seafood servings suggests consumers are making health-conscious decisions in their seafood selections,” explained Riggs. “With the attention healthful eating is being given by public and private sector initiatives, restaurant operators may see this as a good opportunity to assess their seafood menu offerings in order to meet their consumers' interests and needs.”
