Despite having valuable fisheries resources, including diversity, Uruguay shows a
deficient level of seafood consumption, although it is highly recommended for the human
diet. However, many of the country's fishery resources may be exploited unsustainably.
The recent increase in gastronomic activity makes professional chefs key actors who could
influence the consumption of seafood products sustainably. In this context, this paper
aimed to analyze the knowledge, attitudes and practices (KAP) of a focus group in the
gastronomic sector, assessing their potential as promoters of changes in eating habits
towards seafood products. Results showed that the knowledge of seafood products was
generally very low. The topics that showed the best responses were those related to
management, such as institutions and tools. The least known aspects refer to fishing
seasons ("Zafras") and the origin of the products (wild or aquaculture). Respondents
showed a positive attitude toward the need to encourage seafood consumption in the
country following sustainability criteria. Seafood products were well represented on
specialized restaurant menus. Certain practices are recurrent to highlight these products in
the offer, such as suggesting "catch of the day" or varying species according to
availability. Regarding the purchase of seafood products, practices show the importance of
seasonal supply, their sustainability and the personal preferences of the chefs. The
importance of direct purchases from small-scale fishermen stands out. It is concluded that
acquiring greater knowledge by professionals could improve the food practices they
develop.
