Sensory testing of seafood - fresh versus frozen - and development of frozen seafood recipes

Market research has previously been undertaken to understand why consumers do not purchase or consume seafood. While a number of issues were identified, two in particular are significant - smell and not wanting to touch the seafood. This investment will update recipes in current consumer materials to reflect the simplified approach to cooking used by Australian consumers, reduce smell and do not use frozen seafood. The project will also undertake qualitative sensory evaluations to underpin consumer confidence in choosing and using frozen seafood.