Latest Data from the US

What the Latest Data from the US Reveals About Seafood Consumption—And Why it Matters for Australia

As global interest in healthy eating, sustainability, and transparent food systems grows, new data from the United States offers a revealing snapshot of seafood habits among both youth and adults. For Australian seafood consumers, advocates, and industry stakeholders, these findings are both a wakeup call and an opportunity to reflect on trends at home.

Key Findings: Low Adherence to Recommendations

According to the US Centers for Disease Control and Prevention (CDC), only 7.7% of youth (ages 2–19) and 24.3% of adults (20 and older) reported eating seafood at least twice per week during August 2021–August 2023. This is significant because the US Dietary Guidelines—much like the Australian Dietary Guidelines—recommend two or more portions of seafood each week for optimal heart, brain, and overall health.

While this may sound like just a US issue, Australia faces similar shortfalls. Seafood is often under-consumed despite its nutritional advantages, with barriers such as cost, perceived preparation difficulty, access, and a lack of clear information frequently cited in public studies. The CDC data underscores just how few people in high-income countries are achieving these benefits—even when the science and public messaging are clear.

Youth Seafood Consumption: The Challenge is Greater

The particularly low rates among youth are concerning. Just 1 in 13 US children and teens met the “two serves a week” target, a pattern mirrored in Australian surveys. For young people, developing taste preferences and food habits early is crucial. Factors such as unfamiliarity, limited exposure at home or school, and competition from more convenient or highly processed foods play a role.

Programs to introduce children to seafood through school lunches, community education, and interactive activities have been trialed in both the US and Australia, but sustained improvement requires clear, coordinated effort from all stakeholders—retailers, educators, parents, and the seafood industry itself.

Adults Lag Behind, but Motivators Are Clear

Only a quarter of US adults consume seafood twice weekly—and, according to surveys, the numbers are only modestly better in Australia. Interestingly, the CDC and related studies found that adults most likely to meet dietary recommendations tended to be older, living in coastal regions, of higher income, and more familiar with dietary guidelines.

The COVID-19 pandemic period brought mixed impacts. While restaurant closures limited some seafood consumption (the US saw a near-70% drop in restaurant seafood demand during lockdowns), many people sought out seafood at home, citing health reasons, desire for variety, and the convenience of home meal preparation. For those who increased seafood intake, health benefits, especially cardiovascular and immune support—were a dominant motivator.

What Stops People from Eating More Seafood?

Despite widespread knowledge of seafood’s nutritional value, consumers face both real and perceived barriers:

Cost: Seafood is often regarded as expensive compared to meat or vegetarian proteins.
Preparation Concerns: Many consumers lack confidence in selecting, storing, and cooking seafood—linked to a historic gap in seafood-focused food literacy.
Access and Availability: Inland or lower-income communities have less access to a variety of fresh, high-quality seafood products.
Misinformation & Confusion: Unclear or contradictory health messages, sustainability certifications, and concerns over contaminants (like mercury or microplastics) can discourage regular consumption.

Opportunities for Change: What Will Make a Difference?

The US data suggests some powerful levers for improvement—many of which have direct relevance to Australia:

Education: Those familiar with dietary guidelines and health benefits eat more seafood. Comprehensive, jargon-free communication and public campaigns—from packaging to schools and retail—are needed to bridge the knowledge gap.
Affordability Initiatives: Programs and policies addressing affordability, whether through price supports, increased availability of local products, or consumer guidance on value (e.g., lesser-known species, frozen seafood), could boost intake where it’s lowest.
Product Innovation & Convenience: The surge in home seafood consumption during the pandemic highlights the value of meal kits, ready-to-cook products, and new forms of seafood accessible through supermarkets and online vendors.
Youth Engagement: Evidence from both Australia and the US shows that school-based programs, seafood taste testing, and fun, hands-on food education are vital to getting kids to try, accept, and enjoy seafood as part of their regular diet.

The Role of Advocacy and Industry

Ultimately, the job of increasing seafood consumption and achieving better health outcomes is a shared one. Australian seafood advocates, including the Seafood Consumers Association, must keep pushing for transparent labelling, consumer-centered research, and strong supply chains that deliver safe, affordable, and accessible seafood to all.

The CDC’s US findings are a timely reminder: unlocking seafood’s potential means understanding, and breaking down, the real-life barriers that shape our choices, starting from youth and lasting through adulthood.

For Australian seafood consumers and the sector at large, now is the moment to learn from international data, champion evidence-based action, and work towards healthy, sustainable, and widespread seafood enjoyment for all.