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The purpose of this paper is to examine the socioeconomic determinants of profitability of fresh fish marketing in Ogun State, Nigeria.

The study was a cross-sectional survey of 120 fresh fish marketers selected randomly from four major fish markets in Ado-Odo Local Government area of Ogun State, Nigeria. Data were collected using structured questionnaire which was designed to solicit information on the marketers’ socioeconomic and marketing characteristics, operating costs and returns, and problems associated with fish marketing in the study area. A combination of descriptive statistics, marketing margin, budgetary and ordinary least square regression analyses were employed to analyze the study data.

The study showed that female (85.8 percent) dominated fresh fish marketing. The percent marketing margin of fresh fish was 34.55 percent. The percent marketing investment of 20,906.03, 20,453 per month and 1.43 were realized, respectively. The result of the regression analysis revealed that profit from fresh fish was significantly determined by education, proportion of household members involved in fresh fish marketing, marketers experience, capital, number of sales outlet and purchase price.

The findings was based on information supplied by the fresh fish marketers in the study area based on the authors memory recall since most of the respondents do not have diary where records of activities were kept before the survey.

This study contributes to the existing literature in fish marketing and will provide empirical information to policy makers in the formulation of appropriate policies. It will also serve as a guide to practicing and prospective fresh fish marketers and to researchers who may investigate further into the subject matter.

The social implications from the findings on the return on investment of 1.43 implies that for every one naira invested by fresh fish marketers, a return of 1.43 and a profit of 0.43 were obtained. The study concludes that fresh fish marketing is an economically rewarding and profitable venture in the study area. It also recommends the need to provide credit facilities to finance storage facilities of this group of marketers.

The study is original in nature and revealed the economic status of fresh fish marketing in Ogun State, Nigeria.

The purpose of this paper is to provide a profile of fresh fish consumers and analyze trends in their choices of fresh fish. In addition, this study investigates whether being an active practitioner of angling or whether belonging to a household with angling activity has an effect on consumers' choices.

Consumers' habits, profiles, and perceptions were obtained from randomized personal interviews (n=395) at traditional markets (the main source of fresh fish for Spaniards) and from interviews with restaurant managers (n=11) carried out on Mallorca Island, in the West Mediterranean, in 2009.

A wide range of middle‐aged and middle‐class residents consumed fresh fish. The residents in the sample preferred to buy fish in traditional retail markets and consumed fish at least once a week, including a wide range of species. Consumers were satisfied with the quality of the fish but were moderately unsatisfied with the information that they received about the fish and fisheries. Although fish price was a factor in decisions to purchase, consumers were willing to pay more for local products of good quality. A significant proportion of individuals in the sample were themselves recreational fishers or belonged to households with recreational fishing members. These individuals shared a different consumer profile, tending to prefer local species that come at higher prices. A parallel survey of fish restaurants showed differences in preferred species depending on customers' place of residency and nationality.

The consumer trends that were identified and the perception of fresh fish captured by local fleets might have implications for commercialization and fishery management.

This is the first study of consumer choice related to leisure activity in a country with a very high rate of fish consumption.

This study aims to investigate consumers' perceptions and barriers in relation to fresh, frozen, preserved and ready‐meal fish products in a geographically diverse selection of European countries.

Cross‐sectional data were collected through a consumer survey (n=3,213), conducted in June 2008 in the Czech Republic, Germany, Greece, Italy, Portugal, Romania, Sweden and the UK. Items measured were self‐reported consumption frequencies, consumer perceptions of different fish product categories, and perceived barriers for increased fish consumption levels. Country specificities are discussed.

The overriding healthy perception consumers have about fish was confirmed, and contributed very strongly to the general perception consumers have about fish. Fresh fish was perceived the most healthy fish product, followed by frozen, preserved and ready‐meal fish products. Perception scores were highest correlated with self‐reported fish consumption in the Mediterranean countries. With the exception of Romania, perceived barriers only poorly explained self‐reported consumption frequencies of the different fish product categories. This finding is related to the possible influence of habit and tradition with regard to eating fish, to the absence of measures related to motivations or drivers to consume fish, or to the possibility that some of the perceived barriers reinforce each other. In the Mediterranean countries, fish consumption frequency is on a very high level, independently of perceived barriers and motivational aspects, and part of the traditional Mediterranean diet.

The strength of this study pertains to its international scope and geographical spread. Further, consumer perceptions and perceived barriers in relation to fresh, frozen, preserved and ready‐meal fish products have rarely been studied in parallel. Findings are relevant to support efforts on national and international level to stimulate or modify fish consumption, and to explore opportunities to trade fish products.

Reviews the three sectors of the UK fish market – fresh, canned and frozen, and details key factors affecting its size. Sees the competitive structure of the market as being dominated by a handful of major brands, mainly in the canned and frozen sectors. Aggregate advertising expenditure is the lowest in the food market. Retail distribution of fish and fish products is focused on the grocery multiples and the consumer profile is that of the 45‐64 age group, especially for fresh fish. Forecasts that the market will reach £1.73 billion by 1996, compared with £1.51 billion in 1991.

The purpose of the paper was to know and evaluate consumption, preferences and the knowledge of labelling legislation about wild and farmed seafood products.

A sample survey on Sicilian families was conducted through a direct interviews between October 2015 and October 2016 to study the attitudes of Sicilian consumers towards wild and farmed fish and seafood products. A stratified two-stage sampling design was chosen with variable probability of inclusion of the units of first stage and 1,700 subjects were interviewed.

The results obtained showed that the 69.4% of respondent ate fresh fish at least once a week and the 86% of respondents consumed aquaculture products at least once a month. Also, the 77.3% of respondents did not know the current legislation on the labelling. Multiple correspondence analysis allowed to identified three profiles of Sicilian families and binary logit model was used to examine the factors that influenced different frequency of fresh fish consumption in general and farmed seafood products in particular.

Extending the research throughout the Italian territory would have allowed further comparisons at the national level.

The research provides useful information on Sicilian consumers that could be used by policymakers and by marketing communications company.

This research, on a restricted group of European consumers (Sicilian), characterised by living in an island, reinforce the knowledge regarding seafood consumers.

This study used a probabilistic sampling design and a face-to-face questionnaire which produce results more robust in compare to surveys used more frequently such as non-probabilistic sampling design.

In the UK the fishing industry is said to be in the doldrums, owing to cheap imports, declining retail outlets and the fact that we Brits are pretty conservative in what fish we'll tolerate. Anyone for octopus? However, the US apparently presents a very different picture. There the desire for fresh fish food, prompted by the preoccupation with health, has led to supermarkets cashing‐in on the consumer's demand for fresh fish and seafoods. Ian Chaston thinks the US experience could teach the UK fish retailing industry a thing or two.

The purpose of this paper is to produce fish nugget from fresh or smoked fish and to investigate the quality characteristics of fish nuggets during refrigerated storage.

The study was designed to evaluate the effect of fresh and smoked fish on the storage quality parameters of fish nuggets. The products were developed by incorporating optimum level of fresh and smoked separately and were vacuum packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (2±1°C) conditions for 27 days of storage. The products were evaluated for various chemical, microbiological and sensory parameters at regular interval of three day.

Nuggets from smoked fish had lower (p<0.05) moisture, higher fat and crude protein compared to fresh fish nuggets. Total volatile basic nitrogen for fresh nugget samples exceeded the limit value of 30 mg N/100 g fish muscle on the 24 days of storage. At the end of storage period, TBA values were 2.8 mg malonaldehyde/kg for fresh nugget samples and 2.1 mg malonaldehyde/kg for smoked nugget samples. Microbial counts were found to be significantly (p<0.05) higher in fresh nugget than in smoked nugget samples. Sensory quality scores of smoked nuggets were significantly higher, than fresh nugget. The shelf life of fish nugget was found to be 24 days for fresh nuggets and 27 days for smoked nugget samples according to sensory assessment results.

The paper has demonstrated that the smoked fish meat prouduce nuggets of better quality, as indicated by lower microbial counts and higher sensory attributes compared to fresh fish meat.

Studies of the marketing and distribution of fish have examined a declining industry, which, in response to trends in fish consumption and major developments in the food retailing industry, has undergone profound alterations. The shift in demand from fresh to frozen fish and the decline in the number of traditional fishmongers have been of particular importance in effecting changes in the distribution of fish. This article aims to remedy the neglect of the inland markets. By analysing their present roles and identifying their particular functions within the wider marketing system, it should be possible to offer a clearer perspective on their present and future roles.

At the commencement of this decade, leaving behind the “striking seventies”, we christened it the “anxious eighties”, for there was a profound disquiet and uncertainty among most of the population, a fear that things were going to get worse, but they could have hardly expected the catastrophic events of the year 1981. The criteria of quality of life are its richness, grace, elegance; by the promise it contains; inspiration and purpose, hope, determination (to survive, to make certain that the evildoer is not permitted to succeed), love of one's country — pro patria, of other days.

The purpose of this paper is, first, to evaluate the quality of commonly consumed fish species in Fez region (Morocco) by quantifying the levels of histamine in fresh fish samples using competitive enzyme-linked immune sorbent assay (ELISA), and then to study the effect of heating and enzymatic digestion on the level of fish-histamine.

Histamine content was tested on 80 fresh fish samples of 11 species collected from various local stores in Fez region, from February to March 2016. The analyses were performed using a competitive ELISA assay to measure histamine in fish samples.

ELISA results showed that 80 percent of 80 fish samples analyzed was found to contain much lower levels of histamine (<1 mg/kg) and can be considered to be safe for human consumption. However, 20 percent of the samples (16/80) had histamine level higher than the tolerance limit of 200 mg/kg established by Moroccan and International regulations, which the maximum level reached up to 7,331 mg/kg in horse mackerel. Concerning the effect of heating and enzymatic treatments on fish-histamine levels, results have shown a low reduction in histamine contents in the majority of fish samples under these treatments.

In conclusion, good quality of the fish product, demonstrated by histamine levels, was found in the most of fish samples analyzed, while 20 percent of the samples are non-compliant and exceed the tolerance limit established by the national and international regulatory limit.