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In this article, we will make some educated guesses about how the global epidemic and people’s growing awareness of the environment will continue to shape consumer habits, and explore what this means for the entire fishery industry:
1.
Europeans are eating more and more fish:
Europeans are eating more and more fish:
The COVID-19 pandemic has undoubtedly weakened the fresh fish industry, especially at the logistics level.
Although the epidemic has a short-term impact on the supply chain, the trend of increasing fish consumption will almost certainly continue.
Although the epidemic has a short-term impact on the supply chain, the trend of increasing fish consumption will almost certainly continue.
According to the latest analysis of the European Association of Fish Processors and Traders (AIPCE-CEP), throughout the EU member states, seafood purchases have steadily increased, and the demand for white fish such as cod and haddock continues to increase.
2.
Pay more attention to small pelagic fishes:
Pay more attention to small pelagic fishes:
Small pelagic fish, such as mackerel, herring, anchovy and small sea fish, are becoming more and more popular in the international market, especially among the Nordic residents, who have a higher passion for herring, mackerel and sardines.
Fish processing plants in Europe are increasingly adopting high-tech equipment, such as heads and guts cleaners for large-scale processing of small fish, with limited manual processing.
Mitigating the damage caused by climate change will mean profound changes in farming and feeding practices.
If properly managed, small pelagic fish stocks can play an important role in reducing human carbon emissions.
If properly managed, small pelagic fish stocks can play an important role in reducing human carbon emissions.
3.
The rise of seafood distribution services:
The rise of seafood distribution services:
In 2020, the restaurant industry is in an extremely difficult period.
In order to maintain their livelihoods, many restaurants have tried take-out food.
This transformation has been very successful.
Many companies hope to continue to provide take-out services regardless of whether the epidemic is fully resolved in the future.
In order to maintain their livelihoods, many restaurants have tried take-out food.
This transformation has been very successful.
Many companies hope to continue to provide take-out services regardless of whether the epidemic is fully resolved in the future.
How will this affect the development of the fish processing industry? As the COVID-19 pandemic subsides, diners have returned to their favorite restaurants, and now it is certain that supermarkets and online shopping platforms are trying to attract and retain consumers by offering fresh, high-end or semi-finished products.
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4.
"Fin-to-Gill" (Fin-to-Gill) diet:
"Fin-to-Gill" (Fin-to-Gill) diet:
In the past 15 years, "Nose-to-tail" (referring to the use of animal body parts in cooking as much as possible to eliminate waste) has gradually gained attention, encouraging diners to accept unwelcome Meat and offal.
Now, the "Fin-to-Gill" diet will be a further deepening of the "Nose-to-tail" diet concept.
Now, the "Fin-to-Gill" diet will be a further deepening of the "Nose-to-tail" diet concept.
As people’s concerns about sustainability are increasing, and the portion that is discarded every year accounts for as high as 43%, the “Fin-to-Gill” diet will make our eating habits better, and we will see more in the future.
Consumers are willing to accept the cooking of discarded fish materials, such as fried cod liver.
Consumers are willing to accept the cooking of discarded fish materials, such as fried cod liver.
5.
Canned and frozen fish continue to be popular
Canned and frozen fish continue to be popular
At the beginning of the COVID-19 pandemic, as shoppers stocked up large amounts of canned food and other non-perishable foods, supermarket shelves around the world were sold out.
After a year, the public is no longer nervous about food supply as in March 2020, but sales of canned food and frozen food continue to rise.
6.
Traceability and sustainable fish resources will become more important
Traceability and sustainable fish resources will become more important
In addition to choosing smaller species of fish, consumers will increasingly make choices based on the traceability of their seafood and the environmental impact.
Compared with previous years, more people buy fish products, but they will choose products with smaller packages, and consumers will pay higher prices for the freshness, quality and traceability certificates of the products.
What about fish processing plants in Europe?
In general, if it can keep up with the latest consumption trends, the prospects for European fisheries are optimistic.
