Industry Insights

When you choose Fishery Products International as your seafood provider, you get the added benefit of our industry-leading research and marketplace insights, on both the sourcing supply side as well as our understanding of consumer demand. From a demand creation and analysis perspective, we subscribe to industry-leading research services such as NPD's CREST and Datassential Menu Trends™ which provides us with a deep understanding of what is driving success in the operator environment. This allows us to share key trends with you that will help shape your ongoing success with seafood. In addition, our world-class culinary team is constantly tapping into exciting trends in menu development to tailor custom product solutions for you.

Some of the latest trends that are shaping the seafood industry today…

• U.S. consumers spent over $70 billion on seafood products in 2008, including $45 billion in expenditures at food service establishments (Source: National Marine Fisheries Services, Urner Barry)
• Americans ate 16.3 pounds of fish and shellfish per capita in 2007,down slightly from 16.5 pounds in 2006 but strong overall growth of 11+% over the past 10 years. (Source: National Marine Fisheries Services, Urner Barry)
• Shrimp remains the most consumed seafood item in the U.S. at 4.1 pounds per capita. (Source: National Marine Fisheries Services, Urner Barry)
• Now that Tilapia is mainstream, it has maintained the #5 slot on the list of top 10 selling seafood items since 2006, closing in on Pollock. (Source: National Marine Fisheries Services, Urner Barry)
• Tilapia has seen explosive growth on the menu across all restaurant segments including QSR, Midscale, Casual Dining and Fine Dining. (Source: Datassential Menu Trends™)
• Salmon is America's favorite finfish, with consumption growth of 14+% in 2007. (Source: National Marine Fisheries Services, Urner Barry)
• The Top 10 seafood items account for approximately 90% of all seafood sales, and FPI/High Liner Foods supplies 8 of the Top 10 species.
• Seafood has maintained an approximate 8% protein share for the past 7 years, compared to Red Meat and Poultry. (Source: National Marine Fisheries Services, Urner Barry)
• With approximately 4.4 billion servings of seafood moving through commercial restaurants in 2008, seafood servings accounted for approximately 10% of total center-of-plate servings. (Source: NPD Foodservice for Fishery Products)
• While patrons consume their fare share of fried seafood at restaurants, they express desire for more baked, grilled and pan-seared menu options. (Source: NPD Foodservice for Fishery Products)