Procedures for Calculating per Capita Consumption of Seafood Products

摘要

The study reviewed the current methodology for calculating per capita seafood consumption and the conversion factors used between round weight and edible weight to make future calculation of per capita seafood consumption. Salmon, shrimp, New England groundfish, oysters, tuna, fresh water trout and cultured catfish are reviewed. Industry executives are interested in the actual amount of fresh seafood consumed by households. To obtain this data at a minimum cost, the report suggests that the National Marine Fisheries Service work closely with industry associations to assure the accuracy of data collected as a provision for reliable seafood statistics.