Factors Affecting Fish Consumption in Finnish Catering Sector
Fish is a challenge for the catering sector. The popularity, health image or gastronomic status of the outlet can be based on the quality of served fish meals. However, in many occasions fish may be more complicated than other foodstuffs. Fish itself can be an expensive item; moreover the procurement, storage and preparation can cause extra expenses compared to other foodstuffs.
The consumption of fish varied in different catering categories and was biggest in staff restaurants, where the consumption per served meal was double to that consumed by institutional kitchens. The type of consumed fish products was also varying. The fresh fish products were preferred to frozen ones in the commercial kitchens. The institutional kitchens consumed more frozen or pre-prepared products, as they are balancing with tight budgets and nutritional recommendations.
|The consumption of fish per served meal in different fields of activity in the Finnish catering service sector. The proportions of different product type of the total fish consumption are indicated.|
Many personnel’s opinions were directly influencing the fish consumption. Partly opinions reflected the demand or customers’ needs; partly they delineated the personnel’s professional attitudes or knowledge. If the personnel have good skills and a positive attitude towards fish the consumption of fish was higher.
The opinions concerning fish price or origin had impact on the fish consumption. However, opinions about health aspects, eco-labelling, health risks and nutritional recommendations had no clear connection to fish consumption. Finns are not very concerned about health risks. Also the eco-labeling of fish product is marginal in Finland. However surprisingly, nutritional recommendations had an insignificant role.