According to the analyst of Norwegian Seafood, Eivind Hestvik Fish consumption has increased by 900% in China. This increase reflects the potential of the Chinese market in this sector. However, both conference attendees and Hestvik have raised concerns that this rapid growth could lead to a decline in the raw material in the market.
The Spanish market.
The Spanish market has increased its value in all fish, except salmon and shrimp, which have experienced growth of 28% and 23% respectively in 2022. As for exports, the highest growth has been registered in sales white fish (21%) and ink fish (18%).
The drop in domestic fish consumption in Spain, which has experienced a 17% decrease since the COVID-19 pandemic, is partly attributed to a decrease in consumption frequencies, as mentioned by Hestvik."84% of Spaniards eat fish at home every week, but if before they did it up to four times a week, now they do it once or twice”. Eivind has also pointed out that inflation has also influenced the decline in the fish consumption.
A chance at convenience.
In Spain, many companies are betting on new formats for the consumer as a growth strategy. Ángel Pérez, head of fish purchases at Plusfresc, spoke about his supermarket, where he has increased sales thanks to the new ovens for cooking products. This service is offered free of charge and currently 18% of the fish sold is already cooked in its establishment. According to Pérez, this format is very popular and consumed among young people.
During the congress, the case of the Almazán Fish Market, located in Soria, which has developed an outstanding project in the sector, was presented. This fishmonger achieves 25% of its sales with cooked fish, using formats that allow it to be kept for thirty days. An innovative solution to offer prepared fish, thus prolonging its useful life.
In this last congress, the number 23 Aecoc of Sea Products, the results of the known fish project. A collaboration between Nueva Pescanova, Compass Group and chef Ángel León, to promote the consumption of lesser-known varieties of fish in hospital and company canteens. The project seeks to diversify the fish options offered and encourage appreciation of less traditional species in gastronomy.
"The project values all the fish that does not normally reach the consumer in rich, natural and healthy formats," reports the innovation director of Nueva Pescanova, Juanjo de la Cerda.
