During 2014, Spanish households consumed 1,183.6 million kilos of fishery products and spent 8,943.3 million euros on these products. In per capita terms, it reached 26.4 kg of consumption and 199.5 euros of expenditure. The most notable consumption is associated with fresh fish (11.8 kilos per person and year), representing 44.7% of the total consumption of fishery products, followed by fresh shellfish (4.2 kilos per capita And 16% of total consumption) and canned fish and shellfish (4.2 kg per capita and 15.9% consumption). In contrast, frozen and cooked shellfish, molluscs and crustaceans account for lower intakes, reaching 3.1 kg per person per year (11.7% of total fishery product consumption), as well as frozen fish, which Represent 3 kilos per capita and 11.4% of total consumption. In terms of expenditure, fresh fish accounted for 41.6%, with a total of 83.5 euros per person, followed by preserved fish and mollusc, with 20.2% and a total of 40.3 euros per person. Next are fresh seafood, which accounts for 14.6% of total expenditure on fishery products (29.1 euros per person); And frozen and cooked shellfish, molluscs and crustaceans, with a share of 13.8% and 27.5 euros per person. Finally, frozen fish concentrate the lowest percentage of expenditure and account for 9.6% and 19.2 euros per person per year.

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Montse Gonzalez