There is a need to:
1. Develop low value Australian seafood options in order to give the Australian seafood consumer the chance to purchase local seafood at accessible price points.
2. Evaluate the sensory characteristsics, product acceptability and perception of Australian Salmon from a consumer perspective. The attributes evaluated will include, but not be limited to, taste, texture, appearance, mouth feel portion size, etc. This information should relate to pricing and potential product forms that appeal to consumers. This will demonstrate if the species has the potential to be a sustainable, consumer commercial fishery. There is currently no consumer research information of this type available.
3. Show what attributes consumers value in seafood.
4. Understand the composition profiling, nutritional values and bio chemical factors that:
a) influence the spoiling of desirable characteristics;
b) influence the overall degradation of this particular species
This will fill gaps in the current research that is being undertaken.
Final report
There are many different factors that affect fish purchasing decisions. These range from personal preferences for sensory characteristics to environmental and financial concerns. In understanding why a particular species of fish is or is not popular in the market place all these influencing factors need to be considered.
The aim of this study is to gain some understanding of the factors that influence consumers when considering purchasing Australian salmon.
