U.S. Fish Consumption and Price

Theresa Sun

Food Review/ National Food Review, 1979, vol. NFR 06, issue 01

Abstract: Fish and shellfish are beginning to occupy a significant position in the diet of U.S. consumers. However, in a market setting where consumers can choose from a wide variety of high-quality foods, fish products must continue to be competitive in both quality and price. This paper examines the price-consumption relationship of fish (including shellfish), and its substitutes-red meat (including beef, veal, pork, lamb, and mutton) and poultry (mainly chicken and turkey).

Keywords: Resource/Energy; Economics; and; Policy (search for similar items in EconPapers)
Date: 1979
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uersfr:281519

DOI: 10.22004/ag.econ.281519

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