Seafood in Uruguay: knowledge, attitudes and practices of professional chefs in a country with its back to the sea

Abstract

Despite having valuable fisheries resources, including diversity, Uruguay shows a deficient level of seafood consumption, although it is highly recommended for the human diet. However, many of the country's fishery resources may be exploited unsustainably. The recent increase in gastronomic activity makes professional chefs key actors who could influence the consumption of seafood products sustainably. In this context, this paper aimed to analyze the knowledge, attitudes and practices (KAP) of a focus group in the gastronomic sector, assessing their potential as promoters of changes in eating habits towards seafood products. Results showed that the knowledge of seafood products was generally very low. The topics that showed the best responses were those related to management, such as institutions and tools. The least known aspects refer to fishing seasons ("Zafras") and the origin of the products (wild or aquaculture). Respondents showed a positive attitude toward the need to encourage seafood consumption in the country following sustainability criteria. Seafood products were well represented on specialized restaurant menus. Certain practices are recurrent to highlight these products in the offer, such as suggesting "catch of the day" or varying species according to availability. Regarding the purchase of seafood products, practices show the importance of seasonal supply, their sustainability and the personal preferences of the chefs. The importance of direct purchases from small-scale fishermen stands out. It is concluded that acquiring greater knowledge by professionals could improve the food practices they develop.