3. Results and discussion3.1. Portu

3. Results and discussion
3.1. Portuguese consumption habits of black scabbard fish and edible crab

Overall, 63.2% respondents were women, whereas 36.8% were men, being adults (aged between 18 and 75; 65.7%), with an average age of 40 ± 11 years old (Table 1). The majority of respondents revealed medium–high household incomes (>1500 euros/month) and high education level (Table 1). The reduced percentage of respondents with low education levels might reflect difficulties in the utilization of internet. Higher consumption percentages were observed for edible crab (66.2%) compared to black scabbard fish (56.3%) (Table 1). For both species, higher consumptions were detected in coastal areas of Portugal (Fig. 1), whereas in innermost regions consumption of these species was only 3.5% (edible crab) and 8.8% (black scabbard fish). More than 60% consumers were from Lisbon, Faro, Setúbal, Leiria, Aveiro, and Porto. Summer was the preferred consumption season of both species. Yet, it is also known that edible crab is traditionally consumed during Christmas and New Year's Eve festivities (Barrento, Marques, Pedro, Vaz-Pires, & Nunes, 2008). Grilling was the most important culinary procedure applied to black scabbard fish (83.2%), whereas boiling was the only procedure used to cook edible crab. Most respondents consume 1 to 11 meals per year of black scabbard fish (82.3%), with each person consuming up to two slices per meal (equivalent to 200 g each; 97.1%). Regarding edible crab, generally portions up to 200 g of white (muscle) and brown meat (hepatopancreas and gonads) are normally consumed per meal and person (98.6%), with most consumers eating 1 to 11 meals per year (92.8%). Almost all consumers of edible crab eat its brown meat (99.6%).

ผลลัพธ์ (อังกฤษ) 3:

3. Results and discussion
3.1. Portuguese consumption habits of black scabbard fish and edible crab

Overall 63.2% respondents,, Were women whereas 36.8%, were men being, adults (aged between 18 and 75; 65.7%), with an average age of 40 edge 11 years old. (Table 1). The majority of respondents revealed medium - high household incomes (> 1500 euros / month) and high education level. (Table 1).The reduced percentage of respondents with low education levels might reflect difficulties in the utilization of, Internet. Higher consumption percentages were observed for edible crab (66.2%) compared to black scabbard fish (56.3%) (Table 1).? For, both species higher consumptions were detected in coastal areas of Portugal (Fig, 1).Whereas in innermost regions consumption of these species was only 3.5% (edible crab) and 8.8% (black scabbard fish). More. Than 60% consumers were from Lisbon Faro Set and BAL,,,,, Leiria Aveiro and Porto. Summer was the preferred consumption season. Of both species. Yet it is, also known that edible crab is traditionally consumed during Christmas and New Year 's Eve festivities. Barrento Marques (,,,,, Pedro Vaz-Pires & Nunes 2008). Grilling was the most important culinary procedure applied to black scabbard fish (83.2%),. Whereas boiling was the only procedure used to cook edible crab. Most respondents consume 1 to 11 meals per year of black. Scabbard fish (82.3%), with each person consuming up to two slices per meal (equivalent to 200 g each; 97.1%). Regarding. Edible, crabGenerally portions up to 200 g of white (muscle) and brown meat (hepatopancreas and gonads) are normally consumed per meal. And person (98.6%), with most consumers eating 1 to 11 meals per year (92.8%). Almost all consumers of edible crab eat its. Brown meat (99.6%).