CoAS_V1IS2_05

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Mini-review
Consumer Preference on Food Habit of Finfish and Shellfish
K. S. Iswarya , Soumyabrata Sarkar and S. Karunakaran*
 
Abstract
Seafood consumption is a global phenomenon, with finfish and shellfish being the most flavored choices. Consumers seek a balance between taste and health, sustainability, and ethics. Finfish like salmon, tuna, and cod are rich in protein and omega-3 fatty acids, benefiting heart and brain health. Shellfish such as shrimp, crab, and oysters offer high protein, low calories, and essential nutrients like zinc and iron. Taste, health, sustainability, and ethics influence consumer preferences in the seafood industry. People desire delicious and nutritious options. Health-conscious consumers prioritize seafood aligned with their dietary needs. Concerns about sustainability drive choices towards responsibly sourced species. Ethical considerations flavor methods minimizing environmental impact and protecting aquatic ecosystems. Understanding these preferences is vital for the industry's success. Suppliers can meet demands by offering a wider range of sustainably sourced seafood and transparent product information. Emphasizing nutritional value attracts health-conscious consumers. Sustainable and ethical practices enhance the industry's reputation and contribute to ecological preservation. In conclusion, consumer preferences shape the seafood industry. By exploring diverse seafood options, considering influencing factors, acknowledging nutritional value, and ensuring availability, the industry can cater effectively to consumer demands. while promoting sustainability and ethical practices. Adapting to these preferences is key to maintaining a thriving and ethical seafood industry amid evolving global tastes and concerns.
 
Keywords
Consumer preference, Finfish, Health benefits, Shellfish, Sustainability
 
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  • Published online
  • 27th July, 2023
 
How to Cite the Article
Iswarya et al., (2023) Consumer Preference on Food Habit of Finfish and Shellfish. Chronicle of Aquatic Science 1(2): 32-43
 
Copyright
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. 

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