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Open AccessArticle

Forage Fish as Food: Consumer Perceptions on Baltic Herring

1
Faculty of Management and Business, University of Tampere, FI-33014 Tampere, Finland
2
Marine Risk Governance Research Group, Ecosystems and Environment Research Programme, Faculty of Biological and Environmental Sciences, University of Helsinki, P.O. Box 65, FI-00014 Helsinki, Finland
3
Department of Public Health Solutions, National Institute for Health and Welfare, P.O. Box 95, FI-70701 Kuopio, Finland
*
Author to whom correspondence should be addressed.
Sustainability 2019, 11(16), 4298; https://doi.org/10.3390/su11164298
Received: 12 June 2019 / Revised: 31 July 2019 / Accepted: 5 August 2019 / Published: 8 August 2019
(This article belongs to the Section Sustainable Agriculture)
Using fish resources for food supply in a sustainable and efficient way requires an examination of the feasibility of prioritising the use of forage species. The present paper deals with the issue from the consumer perspective. Using Baltic herring as a case study, the role of sociodemographic determinants, the drivers and barriers of Baltic herring consumption are investigated in four Baltic Sea countries, based on an internet survey. The drivers and barriers of Baltic herring consumption are compared to those relating to Baltic salmon, to identify the main differences in consumer perceptions on species that are primarily used as feed and food. The present paper concludes that prioritising forage species primarily for human consumption calls for proactive catch use governance, which (1) acknowledges the species- and country-specific intricacies of forage fish consumption, (2) improves the availability of safe-to-eat fish on the market, and (3) provides consumers with sufficient information on the species (e.g., the type of herring and its origin), the sustainability of the fisheries, and the related health risks and benefits. View Full-Text
Keywords: catch use governance; fisheries; sustainable food system; dioxins; internet survey catch use governance; fisheries; sustainable food system; dioxins; internet survey
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Pihlajamäki, M.; Asikainen, A.; Ignatius, S.; Haapasaari, P.; Tuomisto, J.T. Forage Fish as Food: Consumer Perceptions on Baltic Herring. Sustainability 2019, 11, 4298.

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