Economic Value of Seafood nutrition attributes in a context of climate change: an hedonic price analysis (No. hal-05243110).: Using survey data including 1309 sardine tins sold in a representative sample of large and medium-sized retail stores in Brittany, we estimate a hedonic price model that incorporates tins' characteristics, including the food values (FV), to measure their economic value. These food values include, among others (environmental, origin, taste, tradition…), the health dimension, measured by the mention of omega-3. We also implement quantile regressions to analyse the differentiation strategies by market segments. In contrast to research on the seafood attributes, which is usually based on consumers' willingness to pay for fish characteristics, we are interested here in producers' differentiation and marketing strategies in a mature market facing several challenges. This work also provides an overview of how a currently abundant fish attribute is perceived and valued. Our main result show that omega and nutritional FV reduces sardine tins' price, and are thus used by retailers to attract price sensible consumers. Such a low price marketing strategy thus allows consumption by a wide range of consumers by emphasizing its nutritional properties. But, if sardines lose their nutritional value, consumers looking for low-priced products with high nutritional value are likely to turn away from this market, with food safety implications.