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Forage Fish as Food: Consumer Perceptions on Baltic Herring

Author

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  • Mia Pihlajamäki

    (Faculty of Management and Business, University of Tampere, FI-33014 Tampere, Finland
    Marine Risk Governance Research Group, Ecosystems and Environment Research Programme, Faculty of Biological and Environmental Sciences, University of Helsinki, P.O. Box 65, FI-00014 Helsinki, Finland)

  • Arja Asikainen

    (Department of Public Health Solutions, National Institute for Health and Welfare, P.O. Box 95, FI-70701 Kuopio, Finland)

  • Suvi Ignatius

    (Marine Risk Governance Research Group, Ecosystems and Environment Research Programme, Faculty of Biological and Environmental Sciences, University of Helsinki, P.O. Box 65, FI-00014 Helsinki, Finland)

  • Päivi Haapasaari

    (Marine Risk Governance Research Group, Ecosystems and Environment Research Programme, Faculty of Biological and Environmental Sciences, University of Helsinki, P.O. Box 65, FI-00014 Helsinki, Finland)

  • Jouni T. Tuomisto

    (Department of Public Health Solutions, National Institute for Health and Welfare, P.O. Box 95, FI-70701 Kuopio, Finland)

Abstract

Using fish resources for food supply in a sustainable and efficient way requires an examination of the feasibility of prioritising the use of forage species. The present paper deals with the issue from the consumer perspective. Using Baltic herring as a case study, the role of sociodemographic determinants, the drivers and barriers of Baltic herring consumption are investigated in four Baltic Sea countries, based on an internet survey. The drivers and barriers of Baltic herring consumption are compared to those relating to Baltic salmon, to identify the main differences in consumer perceptions on species that are primarily used as feed and food. The present paper concludes that prioritising forage species primarily for human consumption calls for proactive catch use governance, which (1) acknowledges the species- and country-specific intricacies of forage fish consumption, (2) improves the availability of safe-to-eat fish on the market, and (3) provides consumers with sufficient information on the species (e.g., the type of herring and its origin), the sustainability of the fisheries, and the related health risks and benefits.

Suggested Citation

  • Mia Pihlajamäki & Arja Asikainen & Suvi Ignatius & Päivi Haapasaari & Jouni T. Tuomisto, 2019. "Forage Fish as Food: Consumer Perceptions on Baltic Herring," Sustainability, MDPI, vol. 11(16), pages 1-16, August.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:16:p:4298-:d:255987
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    References listed on IDEAS

    as
    1. Robert W. R. Parker & Julia L. Blanchard & Caleb Gardner & Bridget S. Green & Klaas Hartmann & Peter H. Tyedmers & Reg A. Watson, 2018. "Fuel use and greenhouse gas emissions of world fisheries," Nature Climate Change, Nature, vol. 8(4), pages 333-337, April.
    2. Terlau, Wiltrud & Hirsch, Darya, 2015. "Sustainable Consumption and the Attitude-Behaviour-Gap Phenomenon - Causes and Measurements towards a Sustainable Development," 2015 International European Forum (144th EAAE Seminar), February 9-13, 2015, Innsbruck-Igls, Austria 206233, International European Forum on System Dynamics and Innovation in Food Networks.
    3. Terlau, Wiltrud & Hirsch, Darya, 2015. "Sustainable Consumption and the Attitude-Behaviour-Gap Phenomenon - Causes and Measurements towards a Sustainable Development," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 6(3), pages 1-16, July.
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    Cited by:

    1. A. Saidi & G. Sacchi & C. Cavallo & G. Cicia & R. Di Monaco & S. Puleo & T. Del Giudice, 2022. "Drivers of fish choice: an exploratory analysis in Mediterranean countries," Agricultural and Food Economics, Springer;Italian Society of Agricultural Economics (SIDEA), vol. 10(1), pages 1-25, December.

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