Salmon consumption up
Aussies love their salmon. The proportion of the Australian population eating the fish in an average seven days has inched up from 24 per cent two years ago to 25 per cent, or 300,000 more people, based on the recent Roy Morgan research.
Most states saw this growth, with Victoria and Queensland having the greatest uptake, and New South Wales remaining the country’s most avid salmon-eating state.
However, two states saw their salmon consumption decline: South Australia (down to 18 per cent from 21 per cent in 2014), and – ironically, given its flourishing salmon-farming industry – Tasmania. Whereas 27 per cent of Apple Islanders ate salmon in any given seven days back in 2014, this figure now sits at 23 per cent.
Norman Morris, industry communications director, Roy Morgan Research, said: “Salmon consumption in Australia is tracking well, with a quarter of us eating it at least once a week.”
“The decline of salmon consumption in Tasmania is puzzling, given the state’s thriving aquaculture industry (not to mention the widespread – if gradual – upward trend elsewhere). More research is required to identify the reason for this.”
Aussies aged 50 or older are still far more likely than those aged under-50 to eat it – indeed, consumption has risen among both the 50-64 and 65+ age groups, even as it has lost popularity among 14-17 year-olds and 35-49 year-olds.
The fact that almost a third of Australians from the ‘Trendsetter’ segment and an almost identical proportion of ‘Entertainers’ eat salmon in an average week indicates that the fish is rated highly by those who take their food seriously. Trendsetters are culinary adventurers, constantly in search of new flavours and gourmet ingredients, while Entertainers love the social aspect of enjoying fine food with friends and family.
At the other end of the spectrum, people from the decidedly anti-gourmet ‘Zappit’ and ‘Take-it-away’ segments are well below average for salmon consumption. As their names suggest, these folks prefer to spend as little time in the kitchen as possible, and are not remotely interested in the finer points of their food.