This study taste tests three newly developed salmon recipes made from the low-grade Chum salmon and uses data collected from parents and students in Fairbanks, Alaska to understand: 1) factors to change the consumption preference of parents and their children’s salmon choice? 2) How different the opinions are from parents than their children in salmon consumption? And 3) how the new recipes are accepted and factors that affect the attitude to improve the recipes. Preliminary statistics and Probit results show that: 1) most students and parents thought the fish items were appealing and they were willing to taste the recipes. 2) According to the appearance and taste of the products, students rated the salmon burger as most preferred, followed by the salmon patty, and the salmon ball. And 3) Parents rated the three products in the same preference order, but their preference seems to be affected by good flavor, texture, and appropriate saltiness. Findings from this study provide insightful information to help school food service directors and parents understand factors to affect students’ salmon choice and to improve their salmon consumption. liability, assurance and empathy factors of service quality. The results of this study are only applicable to the Australian residential market and may not be universally applicable, which is considered a limitation.
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