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Retail Report: Shrimp sales dip slightly

Raw sales edge out cooked to comprise more than half of sales


January 01, 2010

Americans are eating shrimp in increasing quantities even with the troubled economy. Shrimp was the second-largest category in the seafood department next to finfish, accounting for 28 percent of seafood department sales during the 52 weeks ending Sept. 26, 2009.

Nationally, weekly shrimp sales (including raw and cooked shrimp) averaged $1,671 per store, a 0.7 percent decrease from the previous year, making shrimp second in sales within fresh fish. Raw shrimp posted $951 per store each week, a 4.9 percent increase from the previous year. Cooked shrimp was down 4.4 percent, to $731 in average weekly sales. Raw shrimp accounted for 56.5 percent of total shrimp sales, followed by cooked shrimp at 43.5 percent.

The category posted above-average weekly sales in three out of the seven weeks of Lent, which ran from Feb. 25 to April 12, 2009. Shrimp had the lowest average weekly sales performance during the weeks ending Oct. 25 and Nov. 1, with $1,262 and $1,258 in average store sales, respectively. This coincides with the weeks leading up to the Northern coldwater shrimp season.

Average weekly dollar sales for shrimp were up from the prior year in the South and West regions, increasing 2.7 percent and 3.3 percent, respectively. While the East region ranked first in weekly dollar sales per store at $2,741, it declined 0.3 percent in the last 52 weeks. The Central region experienced a much steeper decline in average weekly shrimp sales, falling 8.9 percent. Both the South and the West regions had shrimp sales that outpaced the total United States in dollar contribution to the seafood department, contributing 29.4 percent and 28.6 percent, respectively. Rounding out the regions were the East and Central, where shrimp contributed 27 percent and 25.4 percent, respectively, to total seafood sales.

Five-year national historical average weekly dollar trends have remained flat for shrimp, up just 0.02 percent. Raw shrimp slightly outpaced cooked shrimp in average weekly sales over the five years, up 0.04 percent and 0.03 percent, respectively.

 

This sales review is provided by the Perishables Group, Inc. (PG), Chicago, Ill., an independent consulting firm focused on innovation and creating value for clients in the fresh food industry. Reported results are for Sept. 27, 2008 through Sept. 26, 2009, and were compiled from grocery stores nationwide, representing 61.8 percent of national supermarket ACV share. Sales data provided by Perishables Group FreshFacts® powered by Nielsen. For more information, contact Kelli Beckel; phone: (773) 929-7013; e-mail: kellib@perishablesgroup.com.

 

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