A Few questions about Salmon!
I'm currently doing some research regarding the Salmon market in the United States, but specifically for Sushi. I have many questions, and any insight will help me. Of course, there probably are many perspectives/opinions on my questions, so don't worry about sharing your knowledge even if you aren't 100% confident regarding the accuracy of your response.
---In foodservice (sushi bought at sushi bars, restaurant cafes), I have received data that approximately 80% of the Salmon consumed is Altantic (farmed) Salmon. Does this sound right? Is it the same ratio in Retail Sushi (sushi sold directly at retail such as whole foods, etc)? Is this changing over time?
---In a typical (average) salmon sushi roll, about 1 ounce of Salmon is used...correct?
---In your OPINION, what's the average price (weighted) of a sushi roll in the US sushi restaurants? Weighted average is preferred, so demand is considered. And for Salmon sushi?
---In your OPINION, what % of Sushi Salmon (in the US) is consumed/purchased in FOODSERVICE (restaurants/cafe's/bars) vs. RETAIL? Is this changing over time?
---In a Sushi restaurant, what % of the bill is from Sushi/Sashimi vs. other products (drinks, desserts, non-sushi items)?
---Finally, in average, of all the sushi rolls/sashimi ordered in the US (based on your experience), what % is Salmon vs. other (fish and non-fish rolls)? Is this increasing or decreasing?