A new study shows that for some U.S. consumers, attitudes about aquaculture might be changing.
The market insights report on aquaculture and mariculture, produced by culinary consultants at Changing Tastes in partnership with food service market researchers at Datassential, shows that a quarter of consumers surveyed believe that mariculture, which is the farming of fish in deep sea areas, is better for the environment than catching fish in the wild.
A similar number of seafood industry officials agreed, and that’s despite the fact that there are only few mariculture operators in existence.
“This misperception is actually pre-acceptance of mariculture and indicates market recognition and support for new mariculture producers,” the report stated.
The report, which questioned more than 1,500 consumers and 400 industry representatives, comes at a time when seafood industry leaders are encouraging the U.S. government to open the door for more fish farms, especially in the country’s exclusive economic zone off the coasts of the Atlantic and Pacific oceans. Proponents see aquaculture activities as a way to boost domestic production and reduce the country’s seafood trade deficit.
The desire to produce more fish, shellfish and other seafood products in the states comes also at a time when beef consumption is slated to decrease by a fifth within 10 years.
More people still believe wild-caught fish is better tasting, healthier for them and cleaner, especially as consumers and industry leaders share concerns about water quality and the use of antibiotics and pesticides in inland or near-shore aquaculture facilities.
When asked for a preference, 57 percent of consumers said they preferred wild harvested salmon, compared to just 27 percent who preferred salmon from mariculture farms. However, the preference narrows for such products as oysters (42 percent to 32 percent) and mussels (41 percent to 31 percent).
However, the report states that consumers “have yet to establish a preference and also are very receptive to farmed fish and seafood if their concerns are met.”
Nearly two-thirds of industry officials prefer their salmon, tuna and lobster caught in the wild, but more than half prefer farming for clams, oysters and mussels.
