Smoked fish is a variety of fish species that have been cured by exposing them to smoke in a controlled environment. Fish smoking has been carried out since thousands of years
San Francisco, CA -- (SBWIRE) -- 08/10/2018 -- Global Smoked Fish Market: Snapshot
Smoked fish is a variety of fish species that have been cured by exposing them to smoke in a controlled environment. Fish smoking has been carried out since thousands of years. Originally considered as a process that imparted preservation to fishes, in current times exposing the organisms to smoke is a way to impart a unique smoky flavor to the relevant culinary preparations. This is mainly because today, refrigeration and freezing are used as key preservation techniques. Traditional and mechanical are two variations, through which smoked fish can be prepared.
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With its origins deeply rooted in history, the process of preparing smoked fish has undergone tremendous evolution, thus giving rise to a distinct smoked fish market on a global scale. The process of smoking fish occurs through the use of fire. Wood contains three major components called cellulose, hemicellulose and lignin that are broken down in the burning process to form smoke. The burning process is called pyrolysis, which is simply defined as the chemical decomposition by heat. The major steps present in the preparation of smoked fish are salting, cold smoking, cooling, packaging, and storage. Salting might be carried out through salt bath or salt solution injection of liquid brine or dry salt mixture. Packaging is usually carried out by utilizing air-packed containers, through vacuum, or even any other modified technique. Slight variations may exist depending on regions, fish type, conditions, and other factors, but the overall process mentioned above stays the same.
Smoking is one of the oldest preservation methods, and the process is a combination of individual actions and effects of salting, drying, heating and smoking. Typical smoking of fish is either cold or hot. The former type is generally carried out between 28 and 32 degree Celsius, whereas the latter needs a temperature of about 70 to 80 degree Celsius to work.
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Global Smoked Fish Market: Overview
There is a staggering rise in the consumption of Seafood in Asian countries such as China, Japan, Singapore, India, and others. With the growing awareness level about the benefits of consuming Seafood, the number of people opting for daily consumption of seafood will increase many folds in the years to come and this in turn is expected to bode well for the growth of the global Smoked Fish Market. In Asian countries especially, stupendous increase in the consumption of seafood on account of the wide availability of seafood as well as rapid increase in the population. It is anticipated that the growth of the Smoked Fish Market will continue to see a positive trajectory all across the globe.
Global Smoked Fish Market: Drivers and Restraints
In order to offer superior quality and enhanced taste to Consumers, manufacturers within the global Smoked Fish Market are leveraging on technological advancements as well as innovation by adopting improved techniques for making smoked fish. Players within the market are conveniently able to adhere to food safety requirements thanks to Advanced technological advancements aiding in quick-drying and smoking operations irrespective of bad weather. Therefore, technological advancements are expected to be an important growth driver for the smoked fish market.
Another important factor which cannot be denied while discussing the various factors propelling the growth of the global smoked fish market is the numerous health benefits associated with seafood and the increasing Health Consciousness among the public today. With increasing prevalence of various diseases especially chronic diseases among the masses today, it has become extremely important to consume healthy and nutritious well-balanced diet and a diet which has many health benefits. This will create a favourable environment for the growth of the Smoked Fish Market. In addition to this, the rising aquaculture production is also an important factor which is aiding the growth of the Smoked fish market worldwide.
A key trend within the market is the use of latest techniques for smoking fish. This not only has helped in improving the quality as well as Taste of smoked fish but has also helped manufacturers to produce smoked fish in an efficient Manor no matter how the weather conditions are.
There are two types of smoked fish available. Hot smoked fish and cold smoked fish, of which the farmer is witnessing higher demand. On the basis of distribution Channel, this Market is segmented into independent retailers, convenience stores, and supermarkets and hypermarkets. Of these, it is a supermarkets and hypermarkets which are leaving distribution channels for smoked fish on account of the factors such as in-store promotions and a rapid increase in the number of hypermarkets and supermarkets in emerging Nations.
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Global Smoked Fish Market: Regional Analysis
In terms of geography, the global Smoked Fish Market is segmented into asia-pacific, North America, Europe, and the rest of the world. Of these asia-pacific is undoubtedly the leading regional market for smoked fish. North America and Europe are also expected to be key markets for smoked fish.
Global Smoked Fish Market: Competitive Analysis
The global Smoked Fish Market comprises of various small and large vendors. Players within the market are competing with each other on the basis of innovation, price, service, Quality, Distribution, reputation, and promotion. Players within the market are found to be participating extensively in various mergers and acquisition activities. Players are vying to differentiate their products and services in order to sustain the competitive environment. Names of the leading players within the market are Labeyrie Fine Foods PLC, Empresas AquaChile SA, Findus Group, Faroe Seafood, Hansung Enterprise, Kverva AS, Mogster Group, Tassal Group, and Princes Group.
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