February 16, 2009 – The majority of Quebecers (71%) eat seafood at least once a week, according to a survey commissioned by the Quebec Ministry of Agriculture, Fisheries and Food (MAPAQ)1.
But the frequency of consumption of fish and seafood remains closely linked to the economic situation: the more the level of education and the income increase, the more we eat. In fact, for 26% of respondents, the main factor influencing the purchase is the price.
According to Françoise Nicol, from MAPAQ, these data confirm those obtained during a survey carried out in 1998 by the Ministry. The big difference is the diversity of the products consumed.
The recent survey tells us that the most popular varieties are salmon (27% of respondents), shrimp (19%), sole (11%), trout (7%) and cod (5%).
“Before, Quebecers ate more cod, but now they are turning to other fish and shellfish: their consumption is more diversified,” says the trade policy advisor.
When Quebecers opt for seafood …
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Why look up at the fish?
When cooking seafood, 64% of households say that all family members eat it.
But among those who don’t eat it, the majority (56%) say they don’t like the taste, while nearly one in three (29%) say they have allergies or other medical reasons.
According to nutritionist Louise Corneau, it’s important to focus on those who say they don’t like the taste of fish. “Usually, as soon as a family member refuses to eat fish, everyone else is penalized because you decide to remove it from the menu, which is not the right attitude to take. “
We must therefore further question the aversion that some have of fish: is it really the taste that is the problem or is it the way in which it is prepared?
“If it’s a matter of taste, it is possible to make someone like fish by going there gradually and trying several varieties of fish and different recipes,” said the nutritionist attached to the Institute of Nutraceuticals and functional foods (INAF) from Laval University.
Recipes, please!
The survey indicates that 80% of people say they have enough knowledge to prepare their fish. But this is not what Louise Corneau observes.
In a study that INAF conducted on the Mediterranean diet, participants were to eat five meals of fish per week, for one month. Most were not heavy consumers of fish before the study began.
“But in the end, everyone told us that they loved eating fish, that they would like to continue to do so, but that they had no idea how to prepare it,” says the nutritionist. . They want simple and varied recipes and also want to convince the rest of the family to eat fish regularly. “
In this regard, the Food guide of the St. Lawrence can be an inspiration. It describes the main edible species found in the St. Lawrence River and its tributaries, as well as recipes for preparing them.2.
Accessible to all portfolios
The poll also shows that the better off eat the most fish. Is eating fish too expensive?
No, according to Louise Corneau. “Certain fish such as mackerel, sardines and herring are very accessible and have great nutritional value – they are also the best sources of omega-3! She says.
According to her, grocery stores should put these fish more prominently on the counters. “Canned or frozen seafood are excellent quality choices at very low prices,” concludes Louise Corneau.
Dominique Forget and Martin LaSalle – PasseportSanté.net
1. Commissioned by the MAPAQ and the Table des pêches maritimes, this telephone survey was conducted among 1,093 people whose socio-demographic characteristics were representative of the population of the entire province.
2. The St. Lawrence Food Guide: www.slv2000.qc.ec.gc.ca [Consulté le 16 février 2009].