UK seafood consumption – fallen 30% since pandemic

Its “Fish as Food 2024” review further finds the country’s per capita consumption has now fallen to a level of just over one portion per person per week, which is half of the recommended quantity. By comparison, meat is typically consumed around 15 times per week.

There are negative trends for seafood in both the retail and foodservice sectors, outlines the report. Among these, in retail, only the cheapest seafood sectors, segments, and species showed volume growth in 2023, while in foodservice, seafood servings are at around 20% less than pre-pandemic level.

It notes that in retail, seafood inflation was slow to build, topping out at around 12%, and never reaching the 19% high of general food. At the end of 2023, seafood inflation had fallen to 6.5%. Nevertheless, retail sales have fallen by 13.6% since the peak in 2021.

It remains to be seen if the rate of decline will slow, Seafish said.

Looking ahead, prices overall are expected to remain high and potentially net-negative. However, with a recovering economy, price increases may see some decline in retail although this is subject to geopolitical tensions. In foodservice, high seafood prices are expected to remain broadly stable, although price increases are likely to continue for fish and chips given the tariffs on Russian imports etc.

The report suggests that in retail, continued consumer sensitivity to high seafood prices can be expected, as the retail price gap between seafood, meats and non-meats is maintained. In foodservice, high seafood prices combined with fewer consumers eating out could see declining seafood sales.

Seafish added that these impacts may aggravate declines in overall per capita seafood consumption.

“Long term consumption per capita is a real concern. Seafood is not ‘recruiting’ enough new consumers to compensate for the loss of consumers for whom seafood has more relevance,” states the report.

While it predicts 2024 will continue to be challenging, unpredictable and busy for the seafood industry, it adds that there is an opportunity for an industry push to drive frequency of seafood eating, and that consumers could be reminded of the unique health benefits of seafood as a natural source of the EPA and DHA active ingredients in omega-3 and omega-6 oils, and the great taste of seafood.

These, it said, are in the “top three triggers” to purchase along with price. Also, targeting core seafood consumers (+45 years) is key, as is engaging a younger demographic, it said.