Forage Fish as Food: Consumer Perceptions on Baltic Herring

Mia Pihlajamäki, Arja Asikainen, Suvi Ignatius, Päivi Haapasaari and Jouni T. Tuomisto
Additional contact information
Mia Pihlajamäki: Faculty of Management and Business, University of Tampere, FI-33014 Tampere, 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

Sustainability, 2019, vol. 11, issue 16, 1-16

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.

Keywords: catch use governance; fisheries; sustainable food system; dioxins; internet survey (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2019
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:11:y:2019:i:16:p:4298-:d:255987

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