Vol. 7 No. 2 (2014)

The relation between fish consumption and catering

Published August 6, 2020
pdf (hun) (Magyar)


Bakos, R., & Rimóczi, L. (2020). The relation between fish consumption and catering. Economica, 7(2), 246–249. https://doi.org/10.47282/ECONOMICA/2014/7/2/4366

Fish consumption is a highly important area in the field of healthy nutrition. It is well known that besides the culinary delights, fish has a very significant physiological effect, which could increase the average lifetime and could help to improve the life quality during a longer life. Therefore it would be essential for the catering industry to improve their role within this field. They should reshape the eating habits of the ones, who are usually dining outside their homes unperceived, by using fish specialties, combining different cooking and preparation methods and possibilities. However, the observation illustrates that guests are only aware of a limited utilization of this ingredient and unfortunately in catering businesses there are only a few experimenting chefs, who replace traditional flavors with fish specialties.