AT-HOME AND AWAY-FROM-HOME CONSUMPTION OF SEAFOOD IN THE UNITED STATES

Abstract

At-home consumption of shrimp, oysters, and catfish is investigated, using data from a mail survey conducted in 2000-2001. Results indicated consumers probability and frequency of consumption decreased if consumers felt they lacked preparation knowledge, product preparation was too time consuming, or the smell was unattractive. Demographics were also significant.Consumer/Household Economics,