. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Who's Eating Seafood? Female over 35. Has college education. Lives in Northeast. Income of $34,000. Seeks a tasteful relationship. Respondents should have clear eyes and firm bodies. For a siz- zling evening, write Box What's the catch? Flounder, grouper, sole or tilefish. The woman in this fictitious ad is angling for dinner. And she represents the typical seafood consumer in America. As grocery stores and restaurants make more effort to promote fish and shellfish, they want to know who eats the catch and
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Who's Eating Seafood? Female over 35. Has college education. Lives in Northeast. Income of $34,000. Seeks a tasteful relationship. Respondents should have clear eyes and firm bodies. For a siz- zling evening, write Box What's the catch? Flounder, grouper, sole or tilefish. The woman in this fictitious ad is angling for dinner. And she represents the typical seafood consumer in America. As grocery stores and restaurants make more effort to promote fish and shellfish, they want to know who eats the catch and what species the public hkes the best. The National Marine Fisheries Service and the Food Marketing Institute surveyed Americans to find some answers. The NMFS survey, completed in 1984, showed that the typical seafood consumer: * possesses a high school education or above, * resides along the East coast, * Lives in a metropolitan area of 500,000 or more people, * earns a yearly income between $25,000 and $35,000, and * is white non-Hispanic. In a survey of supermarket seafood shop- pers, the Food Marketing Institute found that 40 percent of the buyers earn over $35,000 a year, and 52 percent are between the ages of 25 and 44. What seafood is America's favorite? Shrimp. It fills more plates than any other fish or shellfish. Second choice is fresh and frozen white meat fillets, such as scrod, cod, floun- der and haddock. Consumers do favor a few red- or pink- meat fish, such a salmon and mackerel. And cheaper, surimi-based products are becom- ing palate pleasers. "Fifty percent of the sale is in the presenta- tion," says Sea Grant researcher Tyre Lanier. "The seafood can't drip or smell. It has to look ; Education is another key factor in selling the public on fish and shellfish, says Joyce Taylor, Sea Grant's seafood education speciaHst. "Most consumers aren't comfortable with seafood," she says. "They don't know how to buy it, and they
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Keywords: ., bookcentury1900, bookcollectionunclibra, booksubjectoceanography
