**Background:** The COVID-19 pandemic caused an unprecedented economic shock, including restaurant closures and reduced consumer spending. Prior literature on consumer behavior during economic crises is limited, and even less is known about seafood-specific purchasing changes. This study aimed to compare pre- and post-pandemic seafood consumption and shopping behaviors in the U.S., focusing on where, how, and why consumers purchased seafood.
**Methods:** An online survey was administered via Qualtrics from February 22 to April 6, 2021, targeting 100 completed responses from each of 20 U.S. core-based statistical areas (CBSAs). A screener identified seafood consumers. Respondents reported typical behaviors for 2019 (pre-pandemic) and 2020 (post-pandemic onset). Questions covered at-home and away-from-home consumption, purchase frequency, expenditures, shopping channels (supermarket, online, farmers' markets), takeout/home delivery, species preferences, and demographic characteristics. After data cleaning, 1,908 usable responses were analyzed. Descriptive statistics and 2×2 ANOVAs with Tukey's post-hoc tests (P≤0.05) were used to compare general food vs. seafood and 2019 vs. 2020.
**Key Results:** The sample was 50% female, mean household size 2.6±1.2, 80% white, and skewed toward higher income and education. Half (50%) of respondents reported no change in seafood consumption; 31% decreased and 19% increased. Among those who increased, 49% cited health reasons (boost immunity, energy, vitamins). Among those who decreased, 27% cited pandemic shutdowns/inability to eat at restaurants, 20% cited reduced income, 19% cited reduced availability, and 10% cited high price. At-home meal preparation increased from 60% to 71% for general food and from 52% to 66% for seafood (both P<0.0001). Away-from-home consumption dropped from 15% to 8% for general food and from 23% to 11% for seafood (P<0.0001). Takeout frequency decreased (general: 48 to 37 times/year; seafood: 39 to 34 times/year). Home-delivered meals did not change significantly. Supermarket grocery purchases decreased slightly (70% to 64% for general food; 67% to 64% for seafood), while online grocery orders increased (23% to 29% for general food; 21% to 26% for seafood). Frequency of grocery shopping declined (general: 66 to 51 trips/year; seafood: 61 to 56 trips/year), but expenditure per trip remained stable (~$114 for general food, ~$25 for seafood). Older respondents (>50 years) prepared more seafood at home (57% in 2019, 72% in 2020) than younger (<50 years: 49% in 2019, 61% in 2020). Higher-education and higher-income respondents ordered more online and more takeout. Female respondents purchased 24% more seafood in supermarkets and ordered 20% less online than males. The top species consumed in both years were salmon, shrimp, tuna, cod, tilapia, crab, crappie, catfish, lobster, and trout; catfish moved up one rank in 2020. Seasonality of seafood consumption declined: 54% reported no seasonality in 2019 vs. 70% in 2020. Typical dinner entrée prices for seafood were lower than for general food ($21 vs. $28 in 2019; $21 vs. $25 in 2020). Seafood was more often eaten at local restaurants (51–55%) than chain restaurants (40–41%).
**Clinical Implications:** The study indicates that the pandemic did not drive a net increase in U.S. seafood consumption; rather, it shifted consumption from restaurants to home settings. For clinicians and public health professionals, this suggests that dietary interventions promoting seafood intake may need to address barriers such as cost, cooking confidence, and perceived quality of home-prepared seafood. The finding that health-conscious consumers increased seafood consumption supports messaging around seafood's nutritional benefits. The demographic patterns (older, lower-income, female consumers more likely to purchase in supermarkets; younger, higher-income males more likely to use online/takeout channels) can inform targeted nutrition education and food policy efforts.