Lent in time of Covid and the consumption of fish products on the tables of Italians could increase by 30%.
These are the estimates of the Fedagripesca-Confcooperative, in remembering that usually 1 in 3 Italians eat more fish in Lent with sales that register on average + 20%, with peaks of 50% in Easter week.
A trend amplified this year by Covid which encourages Italians to focus on healthier menus, especially home-made ones, given that restaurants do not work at full capacity.
After the Christmas holidays and the summer holidays, Fedagripesca reports, Lent is the third period of the year in which Italians consume more fish products, also in compliance with the custom linked to the Friday of lean.
According to a survey by the association, the tradition of eating only fish proteins on Friday of Lent is more strongly respected in the Center-South (65%) than in the North (35%);
in particular by women (55%) against 45% of men and the over sixties (70%) compared to the youngest (30%).
On the other hand, geographical, age and gender barriers fall if the choices to include more fish products in the diet are dictated by greater attention to health, also with a view to 'protection' from Covid.
To fill up on iron, an ally in providing oxygen to the lungs and muscles, Fedagripesca suggests the family of oily fish, from tuna to sardines, and oysters which are very rich in them.
Green disc also with mussels, scallops, crab, lobster and scampi to support the immune system thanks to omega3.
(HANDLE).