Almost 80% of the Spanish have consumed Salmon in the last six months according to survey

 

 

 


/COMUNICAE/

With consumptions of Salmon above the average, include Levante, Catalonia, Aragon, northwest area (Galicia and Castilla y León) and Andalusia. Easy preparation, taste, sustainability and nutritional goodness have covered the Norwegian Salmon as one of the favourite fish in Spain, as explained by the Norwegian Sea Products Council

The salmon has become the favorite fish among the Spanish. It plays in its favor the versatility of preparations and its nutritional goodness, without forgetting that it adapts perfectly to both traditional cuisine and gastronomic avant-garde. In addition, its delicious flavor and maximum use, without just thorns, makes families have in the Salmon an ingredient that does not fail and fits both in older and in children.

 

Last survey produced this summer by Ipsos for the Norwegian Sea Products Council -with a sample of 1,000 people in Spain (32 % is between 18 and 34 years old while 68 % ranged between 35 and 65)- shows that the Salmon enjoys a privileged position in the market and good expectations of the future thanks to trends that have come to stay like sushi, sashimi or the “poke”.

In general, the 79 % of Spanish Salmon has consumed in the last six months according to this IPSOS survey. In the meantime, 50% of consumers has also eaten sushi or sashimi produced with Salmon in this same period, which shows the growing popularization of these Asian preparations in national gastronomy. In the meantime, the poke (a typical raw fish salad of Hawaiian cuisine but whose popularization is already global) is consolidated among the Spanish preferences, since almost 20% of respondents It has consumed it in the last six months (and about 25% have prepared it with Salmon as a star ingredient).

Regarding the use of Domestic salmon exclusively, this fish becomes a hollow in the kitchen driven by the most current culinary trends. Actually, 30 % of the Spaniards have prepared it in sushi or sashimi in the last six months while 20% did choose the poke as an option.

“The survey Ipsos throws interesting data. It shows, for example, that the productions of sushi and sashimi with much more common than we thought in Spain. Also that Spanish consumers are very advanced in making these dishes at home. We also check the unstoppable growth of poke at home”, said the director in Spain of Norwegian Sea Products Council, Björn Erik Stabell.

“The Norway salmon preserve your absolute leadership in Spain and we continue to work to maintain the high standards and the constant search for excellence, which have made these products the most wanted and valued. Currently, the Salmon from Norway is an absolute leader with 1.4 million rations produced in Spain every day,” he added. Erik Stabell. Captain Tsubasa Spain

Consumption by Autonomous Communities
By geographical areas, with consumptions above the average of Salmon, and percentages that exceed 80% according to Ipsos, in Levante, Catalonia, Aragon, Northwest area and Andalusia. In all cases, it highlights the widespread use of dishes that include salmon as a star ingredient, such as sushi, sashimi or poke. These consumptions are much higher than what was assumed before the Ipsos survey, they point from the Norwegian Sea Products Council.

Quality, traceability and sustainability are three axes on which the fishing activity of the Salmon of Norway revolves. With regard to food security, the Norwegian salmon has strict quality controls from its breeding in the Norwegian fjords until it reaches the table. Besides, it's Healthy: a ration of 150 grams of salmon covers the weekly recommended Omega 3 needs and the amount of daily vitamin D while being a source of essential minerals such as phosphorus and potassium and antioxidants such as selenium and vitamin E.

The “conquer” salmon to the Spanish: Norway as the main supplier
This survey adds to previous ones also produced by Ipsos for the Norwegian Sea Products Councilproviding interesting data on food and consumption trends. Thus, salmon is the product that is most consumed and known. 81% of Spanish is able to identify it without any help, according to the same source. And the 42 % eat salmon at least once a week, a trend that remains, since consumption remains stable.

In turn, 8 out of 10 Spanish They consume salmon in their house at least once a month while 31% take it in restaurants. Far away is the number of people who choose the ‘take away’ (Taking salmon), more than 20% of consumers, taking it at least once a month. Among the benefits that Spaniards associate with Norwegian salmon, the survey indicates that 90% believes it is Healthy85% consider it “Yummy.” and 83% value that “is easy to prepare“.

In general, exports of all types of fish from Norway to Spain have grown by 31 % in value for the period from January to August 2022 compared to the same period of the previous year, highlighting the results of the Salmon, whose increase has been equally spectacular: +30 %.

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Source Comunicae

Almost 80% of the Spanish have consumed Salmon in the last six months according to survey

Almost 80% of the Spanish have consumed Salmon in the last six months according to survey

With consumptions of Salmon above the average, include Levante, Catalonia, Aragon, northwest area (Galicia and Castilla y León) and Andalusia. Easy preparatio

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2024-05-19

 

Almost 80% of the Spanish have consumed Salmon in the last six months according to survey
Almost 80% of the Spanish have consumed Salmon in the last six months according to survey

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