“Even though the majority of seafood consumed in the U.S. is imported, the spill and those indelible images from the gulf have led to some behavioral changes,” says Mary Chapman, director at Technomic. “While these changes may not be permanent, they have lasted beyond the media’s coverage of the spill and are a testament to the strength of that imagery.”

Technomic’s new Market Intelligence Report: Seafood offers restaurant operators and others aligned with the foodservice industry insights into growth opportunities and consumer preferences with regard to seafood consumption. Interesting report findings include:

• The seafood category as a whole lost sales and units last year, as operators faced increased competition from varied-menu casual-dining leaders, fast-food giants and niche players featuring sushi, fish tacos or better-for-you fare.
• Consumers perceive fish and seafood to be inherently healthy, but many still choose unhealthy preparations when ordering seafood at restaurants.
• Restaurants seem to be positioning seafood on opposite sides of the spectrum: both as comfort food and as a platform to launch unique and innovative flavors or ethnic influences, particularly on the appetizer section of the menu.
• Sustainability continues to be a key concept, with many restaurant chains choosing sustainable species and educating customers about those choices. Several broadline foodservice distributors and foodservice-management firms have also committed to providing only sustainable seafood.

Photo credit: © Volodymyr Kyrylyuk | Dreamstime.com, http://www.dreamstime.com/stock-photos-shrimp-rimagefree1639155-resi1793763