Spain is one of the largest consumers of seafood in the world and its consumption of both fresh and prepared seafood has increased in past years.1 The changes have been attributed to health and nutrition concerns, as well as increased demand for time-saving goods and services.2 Seafood expenditures represented nearly 13% and 14% of total food expenditures in 1991 and 2002 respectively and about 52% of these were on prepared products (Gracia and Albisu 1995; Papageorgiou 2002; Escudero 2003).3 According to the predictions of the “Theory of the Allocation of Time” and its extensions (Becker 1965; Gronau 1977), the demand for prepared foods (among them seafood products) is positively related to the value of women’s time.