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THE RISE OF SEAGANISM There’s something fishy going on in seafood. Bethan Grylls, New Food Magazine editor, explores some of the trends sweeping the fish sector and how to hook new and old customers.
The plant-based trend has taken the world by storm, with the market expected to be worth a whopping USD 74.2 billion by 2027. Contrary to popular belief, such a diet doesn’t mean eating just leafy greens. In actual fact, it follows the same pattern as that of a flexitarian. In other words, the main foods you will consume are vegetables, grains and pulses, but you will also eat meat on occasion. Most plant-based foods are aimed at meat eaters who are looking to make sustainable food choices or are driven by a perception that such products are healthier. As a result, we’ve seen meatless burgers and sausages make their way onto supermarket shelves and restaurant menus. The same concerns over ethics, sustainability and health that are plaguing the meat sector are now moving across to the seafood industry, so one shouldn’t be surprised to hear that the plant-based trend has now penetrated this sector. Overfishing, marine pollution and the environmental impact of the fishing sector on biodiversity, as well concern for microplastics and mercury contamination in fish, are just some of the fears consumers currently have. As a result, the global plant-based seafood market has witnessed significant growth —
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a CAGR of approximately 30 percent during 2017 and 2020.
vitamins, omega-3 fatty acids and functional fiber becoming key purchasing choices.
Looking specifically at the Middle East, an important factor to be taken into consideration is whether the product is farmed or wild caught, with the preference being the latter. Most consumers believe that wild caught is more natural, fresher, tastier and healthier. Interest in sustainability among the Middle East and globally is also growing.
If you want to eat seagan, you’ll be looking to steer clear of fish containing high levels of mercury/PCBs. According to Seagan Eating, the lower a fish is on the food chain, the less mercury it’s likely to contain. Safe bets include sardines, domestic crab, haddock, shellfish and Pacific wild-caught salmon, to name just a few.
However, just as meat still dominates, seafood substitutes remain just a small segment of the fish pie. A newer trend has emerged globally, but one which will still quell the environmental, health and ethical concerns of consumers — so called “seaganism.”
What is seaganism? So how is seaganism different to pescatarianism? It deserves its own label because “seagans,” like vegans, do not eat eggs or dairy. Moreover, there is an emphasis on only eating sustainably sourced fish. Following the Covid-19 outbreak, nutrition and mental health are at the forefront of consumers’ minds. As a result, we have seen a spike in demand for healthier food options, with products that are rich in protein,
Sustainable seafood is also labeled. Keep an eye out for the Marine Stewardship Counsel (MSC). Seafood Watch (seafoodwatch. org) also has some useful advice around sustainable fish and contaminants. In the UAE, the government launched a Choose Wisely campaign in partnership with the WWF to educate the public on the sustainability status of the fish they buy. The initiative offers consumers a color-coded guide highlighting whether that species is over exploited or deemed as sustainable. “A commitment to serving sustainable seafood isn’t something you can simply sign up to and ‘tick the box,’” says Laky Zervudachi, director of sustainability at Direct Seafoods. “Any list of fish and seafood species is a snapshot, as the situation changes all the time. It can depend on the breeding season, changes to quotas and
