U.S. Fish Consumption and Price

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).