Illinois-based consulting firm Perishables Group this month released new research analyzing seafood consumption in Hong Kong, and found food safety, freshness and price are key drivers for seafood consumption there.
The survey showed 89 percent of the respondents have seafood weekly or more often -- compared to 33 percent in a similar survey conducted for American consumers.
"The U.S. has a strong competitive edge due to Hong Kong consumers’ perception of safety of U.S. seafood," said a report from the U.S. Department of Agriculture's Foreign Agricultural Service (FAS).
