{"id":3884,"date":"2023-03-02T11:59:18","date_gmt":"2023-03-02T10:59:18","guid":{"rendered":"https:\/\/azti.enuttisworking.com\/aztinnova\/uncategorized\/las-ultimas-innovaciones-en-pescado-en-europa\/"},"modified":"2023-03-30T10:39:18","modified_gmt":"2023-03-30T08:39:18","slug":"latest-innovations-in-fish-and-fish-sustitutives-in-europe","status":"publish","type":"post","link":"https:\/\/www.azti.es\/aztinnova\/en\/noticia-en\/latest-innovations-in-fish-and-fish-sustitutives-in-europe\/","title":{"rendered":"Latest innovations in fish and fish sustitutives in Europe"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]Whatever its preparation (although prioritising the cleanest options such as grilled, boiled or steamed), fish is one of the most recommended foods in the diet, even more so if we compare it to meat. And, in addition to its nutritional value, in a state of climate emergency such as the one we are in, we cannot forget that, in most cases, fish is also the most sustainable option. In a study published in October by Bianchi, M., Hallstr\u00f6m, E., Parker, R.W.R. et al. in\u00a0Nature\u2019s Communications Earth & Environment journal<\/a>, they claim that fish has the ability to meet nutritional needs with\u00a0low climate impact<\/a>.<\/p>\n

In general, oily fish, including wild pink salmon, sockeye salmon, small wild-caught pelagic fish \u2013 those found in the shallowest part of the oceans and seas \u2013 such as sardines, anchovies or herring, and farmed bivalves such as mussels and oysters, are the best choices.<\/p>\n

In terms of consumption, we tend to eat lower quantities than recommended and, although Spain is the second largest consumer in Europe \u2013 second only to Sweden \u2013 the amount per person is still low: between zero and one portion per week.<\/p>\n

To ensure that fish is present in as many diets as possible, it is important to offer healthy, affordable and convenient products. Here are some of the latest fish innovations on the European market.<\/p>\n

Fish innovations aim for inspiration and sustainability<\/h2>\n

Many fish product launches offer meal ideas and on-pack portion suggestions to help consumers discover new cuisines and demonstrate how tasty and easy it is to cook with fish.<\/p>\n

Consumer demand for fish and seafood products saw a considerable boost in the wake of COVID-19, as people cooked at home more frequently and adopted a more experimental approach to cooking. However, the frequency of fish consumption in Europe remains relatively low compared to other types of protein, such as meat or poultry. The high price and lack of inspiration for meals are the main obstacles to a more regular use of fish. Consumer confidence in fish preparation can be increased with meal ideas and on-pack preparation recommendations, including highlighting how fish can be used instead of meat as a protein ingredient.<\/p>\n

Fillet and whole fish are the most common formats for fish in Europe.[\/vc_column_text]