Key Findings:

• Consumer profiles and demographics are shifting, and there is an
  increased awareness of the impacts our food choices have on the
  environment and on our own health.
• The majority of consumers report eating more seafood at chain
  restaurants than they did two years ago.
• Consumers would like to see a greater variety of seafood offerings at
  foodservice.
• Older consumers prefer healthier offerings such as salads while
  younger consumers desire more fried items.
• Consumers are also focusing on sides and sauces as their
  consumption of seafood becomes more frequent.
• “Ocean-caught/wild” is still the preferred consumer choice for
  seafood; “wild” is preferred over “farm-raised.”
• Consumers indicate a stronger desire than in previous years to “know
  the type of fish they’re consuming” and that it is “caught using
  responsible fishing methods.”
• Other issues that have gained importance with consumers recently
  are “origin of seafood,” “high omega-3s content,” “plentiful supply,”
  “where it is caught,” and whether the fish is “wild or farm-raised.”