正如我们之前报道的那样，由于供应链问题和肉类，红肉和家禽的成本正在上升短缺由Covid-19产生。一些购物者将这些上涨的价格作为他们的提示涉足植物性肉替代方案，而其他人则转向另一个明显的（或不那么明显，取决于您的住所）蛋白质类别：海鲜。
根据国家餐厅新闻，最新的Nielsen数据显示，5月的海鲜购买激增，使其成为增长最快的超市类别：仅在一个月的最后一周，销售额就会增长48％。在过去的三个月中，我们可以大致等同于隔离的持续时间 - 购买量总体上升了26％。
通常，国家餐厅新闻注意，在美国消耗的大多数海鲜（约75％）没有在家中准备，而是在餐馆订购。This is likely due to many Americans’ lack of familiarity with certain varieties of fish and how to prepare them, or, in the case of landlocked states near no major bodies of water, perhaps customers believe that restaurants have access to better, fresher seafood than the stuff shipped to local grocery stores. Restaurants, meanwhile, are offering more seafood entrees than ever, either because they sense a rising appetite for fish or because they, just like individual consumers, are having a hard time finding affordable red meat and poultry. So whether you’re looking to grab some glazed tuna at a local fast casual chain or purchase some swordfish to grill at home, it’s an opportune time to opt out of strip steaks and burgers and try something lighter but no less indulgent.