1. Fishing for Health: Helping non-fish eaters to overcome objections and cook more
fish-based meals at home
Karen Chiayi Tsui1, Brittney R. Taylor1, Melissa A.Wyatt1, Bobby Wyatt2, Nobuko
Hongu1, 3
1University of Arizona, Department of Nutritional Sciences, 2University of Arizona, The
College of Social & Behavioral Sciences, 3University of Arizona, Cooperative Extension
Background: Fish is an excellent source of protein, vitamins, and minerals. It is also low
in saturated fats and high in omega-3 fatty acids. The Dietary Guidelines for Americans
and The American Herat Association recommend everyone eat fish and other seafood
twice a week, however, Americans eat an average of one seafood meal a week. There is a
need for a creative approach that can increase the amount of fish eaten by non-fish eaters.
Purpose: Our ultimate goal is to develop a cookbook that can help non-fish eaters begin
cooking fish meals at home. Our specific objectives with this study include designing the
survey that examines fish availability, types, and prices in local grocery stores, and then
to examine the cooking methods listed in the USDA’s “What’s cooking?” Mixing Bowl
website. Methods: First, website searches and literature reviews were conducted to
identify objections individuals and families might have when it comes to eating fish-
based meals. Second, a survey was developed and tested to identify the types and prices
of fish sold at grocery stores in Tucson, Arizona. Third, based on the results of first two
steps, we developed videos and a new cookbook to provide appetizing meals with
nutritional messages that could be delivered to non-fish eating individuals and families.
Results: Review of Literature: We identified the top three objections for not eating fish.
They included a lack of knowledge about 1) types of fish, 2) cost of fish, and 3) how to
cook or prepare them, including how to select fish. Local store survey: We recorded fish
found at local grocery stores (5 grocery stores: this includes 1) a warehouse bulk grocery
store, Costco, 2) local regular grocery stores, Albertson’s and Fry’s, 3) specialty grocery
stores, Trader Joes and Sprouts). Ahi tuna, albacore tuna, catfish, cod, dover sole,
flounder, hake, halibut, orange roughy, pollock, rock fish, salmon, shark, snapper,
steelhead, swai, swordfish, trout, tilapia, mahi mahi, whiting, and wahoo were available
in these stores. Salmon and tuna were sold in fresh, frozen or canned in all types of
grocery stores. Costs per gram of protein in different meats were summarized in the
Table.
Table: Costs and Grams of Protein in Meats
Meats Costs per gram of
protein
Grams of protein in
3oz meat
Costs of protein in
3oz meat
Fish (salmon or
tuna)
$0.10 18.2 g $1.87
Beef (stake) $0.13 14.5 g $1.90
Chicken $0.04 24.5 g $1.00
Pork $0.06 12.0 g $0.74
Lamb $0.17 11.3 g $1.90
Turkey $0.05 17.0 g $0.87

2. Menu Analysis: We found 8 different ways to cook fish at home (baking, broiling,
grilling, frying, poaching, sautéing, steaming and raw; sashimi). The USDA’s “What’s
cooking?” Mixing Bowl website listed 36 fish recipes. With these recipes, 15 recipes
used salmon and baking was the most frequently used method of cooking fish.
Developing Cookbook: We developed a creative cookbook that may appeal to non-fish
eaters with the potential to help overcome objections to eating more fish-based meals. It
includes step-by-step instructions with images and videos of how to cook fish at home.
Each recipe includes a cost and grams of protein in a meal. Conclusions: There were
many varieties of fish sold in local grocery stores. Fish was one of the most cost effective
ways to include protein in a diet. Examining how to overcome the objections non-fish
eaters revealed the need for information on the price of fish meals for both fresh and
frozen fish in local stores, and the need for developing many new, easy-to-cook fish
meals that attract non-fish eaters.