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Americas: People eat most of their seafood in restaurants

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Case shipments of shrimp, lobster, and other crustaceans shipped by broadline distributors to independent and small chain restaurants increased by nearly double-digits in the year ending March 2017 compared to 2016, according to NPD Group’s SupplyTrack.

Clam and lobster servings ordered by restaurant customers at independent full service restaurants also increased by double-digits year over year, states the monthly tracking service that tracks every product shipped from major broadline distributors to their foodservice operators.

There was also a double-digit increase over 2016 in salmon servings ordered at casual dining independent restaurants, reports NPD Group’s CREST, which tracks daily consumers use of restaurants.

The US government recommends that Americans get a minimum of 8 ounces of fish or seafood weekly.

According to the US Department of Agriculture, 80%-90% of US consumers do not eat the recommended amount.

Over the long-term, the consumption of seafood and other traditional center-of-plate proteins has been declining, finds NPD Group.

The percentage of in-home dinner occasions that include fish and seafood has been relatively flat for over a decade.