훈제 생선 수요는 다양한 상황에 따라 지속적으로 증가하고 있습니다. 훈제 생선는 독특한 풍미가 있어 해산물 팬부터 대체 단백질원을 찾는 건강 지향적인 사람들까지 다양한 소비자들에게 어필하고 있습니다. 훈제 기술은 생선의 맛을 향상시킬 뿐만 아니라 보존기간을 연장하기 때문에 바쁜 가정과 외식산업에 편리하고 맛있는 선택지가 되어 시장은 2023년에 168억 9,000만 달러로 평가되었고, 2031년까지 평가액 약 273억 2,000만 달러에 이를 것으로 예상되고 있습니다.
게다가 사람들은 오메가 3 지방산이 풍부한 생선을 먹는 건강상의 이점을 깨닫고 있습니다. 훈제 생선는 이러한 영양가 높은 이점을 유지하면서 샐러드나 파스타 등 다양한 식사에 사용할 수 있는 실용적이고 적응성이 높은 제품을 제공하고 있습니다. 개인의 영양 선택에 대한 의식이 높아지고 건강한 선택지를 찾게 됨에 따라 훈제 생선의 수요는 지속적으로 증가하여 시장의 성장을 촉진하고 변화하는 고객의 기호를 충족시키기 위한 제품 혁신에 박차를 가해 2024년부터 2031년까지 CAGR 6.20%로 시장이 성장할 수 있게 합니다.
훈제 생선 시장 : 정의 및 개요
훈제 생선은 목재 칩 위에 생선을 숙성시켜 훈제로 만드는 요리의 진미입니다. 이 오래된 제법은 물고기에게 특징적인 훈제 풍미를 줄 뿐만 아니라 천연 보존료로서 보존 기간을 늘리는 역할도 합니다. 연어, 송어, 고등어 등의 생선을 훈제함으로써 부드럽고 맛있는 제품을 만들 수 있어 전 세계 다양한 요리에서 인기가 있습니다.
훈제 생선은 스칸디나비아의 그래블랙스와 미국을 대표하는 훈제 연어 등 다양한 전통 요리에 사용되고 있습니다. 그 제대로 된 풍미는 샐러드, 스프레드, 파스타 요리, 샌드위치 등에 적응하는 재료입니다. 또한 훈제 생선은 풍부한 단백질, 오메가3 지방산, 중요한 비타민과 미네랄을 포함한 높은 영양가가 평가되고 있습니다.
보다 건강하고 지속 가능한 식품이 선호되는 가운데, 훈제 생선의 장래는 낙관시할 수 있을 것 같습니다. 훈제 기술과 패키징의 혁신으로 훈제의 인기가 높아져 더 많은 사람들이 훈제를 이용할 수 있게 될지도 모릅니다. 또한 훈제 생선은 잘 이용되지 않는 어종을 이용할 기회를 제공하여 식품 폐기물의 감소와 수산물 사업의 지속 가능성 촉진에 기여합니다.
건강하고 영양가 있는 식품에 대한 소비자의 선호도는 훈제 생선 부문을 발전시키는 큰 원동력입니다. 훈제 생선는 양질의 단백질, 오메가3 지방산, 비타민, 미네랄을 풍부하게 함유하고 있는 영양가 높은 선택지로 간주되고 있어 건강 지향적인 사람들에게 매력적인 선택지가 되고 있습니다. 사람들이 생선을 먹는 것의 건강상의 이점을 인식하게 되면서 훈제를 식생활에 도입하게 되었고, 그것이 업계의 성장에 기여하고 있습니다. 게다가 훈제 생선는 가공육을 대체할 수 있는 건강한 선택지라는 인상이 건강한 선택지를 찾는 소비자들의 수요를 끌어올리고 있습니다.
시장 성장을 가속하는 또 다른 요소는 훈제 연어, 명태, 게, 메기, 도미 등의 조리된 해산물에 대한 수요가 증가하는 것입니다. 이러한 해산물은 조리가 간단하고 단시간에 끝나기 때문에, 수고가 들지 않는 점심 선택지를 찾는 바쁜 사람들에게 최적입니다. 또한 1인당 소득 증가, 노동자 계층의 인구 증가, 바로 먹을 수 있는(RTE) 패키지 수산물의 수요 확대가 세계 훈제 생선 비즈니스의 추진력이 될 것으로 예측됩니다. 사람들의 라이프 스타일이 바빠짐에 따라, 훈제 생선의 간편함과 영양가의 높은 수준이, 빠르고 영양가 높은 식사를 찾는 소비자에게 인기의 선택지가 되고 있습니다.
전반적으로 가공 고기를 대체하는 건강한 선택으로 인식되는 훈제 생선의 건강상의 이점에 대한 소비자 의식 증가와 요리 된 해산물 옵션의 편의성은 모두 훈제 생선 제품 수요 증가에 기여하고 있습니다. 풍요로움의 향상과 식생활의 기호의 변화에 의해 훈제 생선 부문은 맛있고 영양가의 선택의 방대한 선택을 세계의 소비자에게 제공하는 것으로, 더 성장 하는 위치에 있습니다.
높은 가격대는 특히 특정 고객층에서 훈제 생선 시장을 방해하는 주요 장벽입니다. 프리미엄 품질이나 특수한 형태의 훈제 생선은 고가인 경우가 많아 일부 소비자에게는 손이 닿지 않습니다. 이 가격 차이는 특히 예산에 민감한 소비자나 가처분 소득이 낮은 소비자 사이에서 훈제 생선 제품의 시장 진입을 제한할 수 있습니다. 그 결과, 고객 기반의 확대와 시장 침투를 목표로 하는 메이커나 소매업자에게 있어서, 가격 설정은 여전히 중요한 과제가 되고 있습니다.
훈제 업계의 또 다른 과제는 열화하기 쉽기 때문에 다른 보존식이나 가공품에 비해 유통기한이 짧다는 것입니다. 훈제 연어는 신선품이기 때문에 적절한 보관이나 취급을 하지 않으면 금방 썩어 버립니다. 이 낮은 보존성은 제품의 열화를 막고 식품 폐기를 줄이기 위해 적시에 배송과 적절한 재고 관리를 보장해야 하는 공급업체나 소매업체에 물류상의 문제를 야기합니다. 게다가 훈제연어는 부패하기 쉽기 때문에 고객에 따라서는 대량 구입이나 매입을 꺼리고, 그 결과 매출이나 시장 성장이 감소할 가능성도 있습니다.
이러한 장애에도 불구하고 업계에서는 비용 문제를 해결하고 연기 생선 제품의 유통 기한을 연장하기 위한 노력이 진행되고 있습니다. 제조사들은 제품의 품질을 희생하지 않고 유통기한을 늘리기 위해 참신한 포장 방법과 보존 전략을 연구할 가능성이 있습니다. 또한 중점적인 마케팅 전략과 제품 다양화 이니셔티브는 시장 수요에 대한 높은 가격의 영향을 완화하면서 다양한 고객층에 대응하는 데 도움이 됩니다. 이러한 제약을 극복함으로써 훈제 사업은 새로운 성장 가능성을 열어두고 더 많은 고객층을 끌어들일 수 있습니다.
The demand for smoked fish has continuously increased due to a variety of circumstances. Smoked fish has a distinct flavor profile that appeals to a diverse variety of consumers from seafood fans to health-conscious individuals seeking alternate protein sources. The smoking technique not only improves the taste of the fish but it also extends its shelf life making it a convenient and delectable choice for busy households and foodservice operations alike by enabling the market to surpass a revenue of USD 16.89 Billion valued in 2023 and reach a valuation of around USD 27.32 Billion by 2031.
Furthermore, people are becoming more aware of the health benefits of eating omega-3 fatty acid-rich fish. Smoked fish maintains these nutritious benefits while providing a practical and adaptable product that can be used in a variety of meals including salads and pasta. As individuals become more conscious of their nutritional choices and seek out healthy options, the demand for smoked fish continues to rise driving market growth and spurring product innovation to satisfy changing customer tastes by enabling the market to grow at aCAGR of 6.20% from 2024 to 2031.
Smoked Fish Market: Definition/ Overview
Smoked fish is a culinary delicacy prepared by curing and smoking fish over wood chips. This ancient process not only gives the fish a characteristic smokey flavor but it also serves as a natural preservative extending its shelf life. Smoking fish like salmon, trout and mackerel produces a tender and tasty product that is popular in many different cuisines around the world.
Smoked fish is used in a variety of culinary traditions including Scandinavian gravlax and the iconic American smoked salmon. Its robust flavor profile makes it an adaptable ingredient for salads, spreads, pasta dishes and sandwiches. Furthermore, smoked fish is praised for its nutritional value which includes a rich source of protein, omega-3 fatty acids and important vitamins and minerals.
Looking ahead, the future of smoked fish seems optimistic as customers prefer healthier and more sustainable food options. Innovations in smoking techniques and packaging may increase its popularity making it more accessible to a larger audience. Furthermore, smoked fish provides an opportunity to use underutilized fish species helping to reduce food waste and promote sustainability in the seafood business.
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The growing customer preference for healthy and nutritious foods is a major driver moving the smoked fish sector ahead. Smoked fish is regarded as a nutritious option abundant in high-quality protein, omega-3 fatty acids, vitamins and minerals making it an appealing choice for health-conscious people. As people become more aware of the health benefits of eating fish, they incorporate smoked fish into their diets which contributes to the industry's growth. Furthermore, the impression that smoked fish is a healthier alternative to processed meats drives up demand among consumers looking for healthy options.
Another element driving market growth is increased demand for cooked seafood such as smoked salmon, Alaskan pollock, crab, catfish and snapper. These items are simple and quick to prepare making them great for busy people looking for hassle-free lunch options. Furthermore, rising per capita income, a growing working-class population and expanding demand for ready-to-eat (RTE) packaged seafood products are predicted to propel the worldwide smoked fish business forward. As people's lifestyles become more hectic, the ease and nutritional benefits of smoked fish make it a popular choice among consumers searching for quick but nutritious meals.
Overall, rising consumer awareness of smoked fish's health advantages perceived as a healthier alternative to processed meats and the convenience of cooked seafood options all contribute to increased demand for smoked fish products. With rising affluence and shifting dietary tastes, the smoked fish sector is positioned for further growth providing consumers globally with a vast choice of delectable and nutritious options.
High price points are a key barrier that hamper the Smoked Fish Market especially among certain customer demographics. Premium quality and specialty forms of smoked fish are frequently more expensive leaving them out of reach for some consumers. This price gap may limit the market reach of smoked fish products particularly among budget-conscious consumers or those with low disposable income. As a result, pricing remains a significant challenge for manufacturers and retailers looking to expand their customer base and market penetration.
Another challenge for the smoked fish industry is its susceptibility to deterioration resulting in a shorter shelf life than some other preserved or processed goods. Smoked salmon is a perishable item that will spoil quickly if it is not stored and handled appropriately. This low shelf life creates logistical issues for suppliers and retailers who must assure timely delivery and appropriate inventory management to avoid product deterioration and reduce food waste. Furthermore, the perishability of smoked salmon may discourage some customers from purchasing larger quantities or stocking up resulting in reduced sales and market growth.
Despite these obstacles, efforts are underway in the industry to address cost problems and extend the shelf life of smoked fish products. Manufacturers may investigate novel packaging methods and preservation strategies to increase shelf life without sacrificing product quality. Furthermore, focused marketing strategies and product diversification initiatives can help cater to various client segments while mitigating the impact of high prices on market demand. By overcoming these constraints, the smoked fish business can open up new growth potential and attract a larger customer base.
In the smoked fish sector, vacuum-packed packaging has emerged as the dominant option over modified atmosphere packaging (MAP) owing to its superior preservation characteristics and simplicity. Vacuum-packed packaging involves removing air from the container before closing it resulting in a vacuum environment that inhibits the growth of spoilage organisms and increases the shelf life of smoked salmon. This approach efficiently prevents oxidation and preserves the product's freshness, flavor and texture making it appealing to both consumers and retailers.
While a modified atmosphere container (MAP) achieves a similar purpose of extending shelf life by adjusting the atmosphere within the container, it is less extensively used in the smoked fish industry than vacuum-packed packaging. To establish an ideal atmosphere for product preservation, MAP replaces the air inside the package with a customized gas combination made up of nitrogen, carbon dioxide and oxygen. However, MAP may necessitate more complicated equipment and precise gas composition management rendering it less accessible or cost-effective for some producers and retailers than vacuum packing.
Finally, vacuum-packed packaging's dominance in the smoked fish industry can be attributed to its demonstrated capacity to preserve product quality, ease of implementation and widespread availability of vacuum sealing equipment. Consumers like the ease and dependability of vacuum-packed smoked fish products which maintain their freshness and flavor for an extended period of time increasing consumer satisfaction and generating demand for this packaging option. As a result, vacuum-packed packaging remains the favored method for preserving and packaging smoked fish on the market.
Several significant factors have led to food service providers emerging as the dominant end-user segment in the Smoked Fish Market. To begin, food service providers such as restaurants, hotels, catering companies and cafes frequently acquire smoked fish in quantity to suit the needs of their diversified customer base. These restaurants include smoked fish in a variety of menu items including appetizers, salads, sandwiches and main dishes appealing to a wide range of culinary preferences and dietary needs.
Furthermore, food service operators value the adaptability and ease of smoked fish products which can be easily blended into a variety of cuisines and menu items to improve flavor and appeal. Smoked fish adds depth and complexity to culinary creations making it a popular choice among chefs and foodservice professionals looking to upgrade their menus and provide unique dining experiences to their customers.
Furthermore, the growing tendency of consumers to eat out or order food from restaurants and food service facilities contributes to this segment's dominance in the smoked fish industry. As people's lifestyles become more hectic, many prefer the convenience of eating out or ordering takeout which drives demand for smoked fish products in the foodservice industry. With its broad use in a range of culinary applications and appeal to both chefs and customers, food service provider's dominance as end users highlights their critical role in defining the dynamics of the Smoked Fish Market.
Europe is the largest global player in the Smoked Fish Market and the dominance is due to a number of causes including increasing urbanization and consumer spending power which create considerable market prospects for smoked fish consumption throughout the region. Furthermore, increased consumer awareness of the health benefits of fish intake combined with changes in lifestyle preferences and monetary variables influencing purchasing power are significant drivers fueling demand for smoked fish products across Europe.
Technological advancements in processing and packaging within Europe's seafood industry have led to new smoked fish products and enhanced preservation techniques. This innovation enhances product quality and variety while also catering to evolving consumer preferences thereby driving market growth. Improved processing and packaging contribute to a more diverse and appealing range of smoked fish options for consumers.
Furthermore, the emergence of online retail channels has increased consumer access to smoked fish products propelling market growth throughout Europe. As Europeans become more adventurous in their culinary choices and are willing to try new foods such as smoked salmon, the Smoked Fish Market in Europe is expected to grow at the faster compound annual growth rate (CAGR).
North America appears as the fastest-growing region in the Smoked Fish Market with the greatest compound annual growth rate (CAGR) expected over the projected period. Key industry improvements, notably in the United States and Canada center on innovative smoking procedures that improve the consistency and taste of smoked fish products. Furthermore, vendors are progressively investing in sophisticated packaging materials to increase the shelf life of smoked fish items ensuring they stay fresh and flavorful for longer periods of time thereby meeting consumer demand for convenience and quality.
The recommendation of fatty fish consumption by groups such as the American Heart Association recommend fatty fish consumption which increases the popularity of smoked salmon as a health-conscious option among North American consumers. With growing knowledge of the health benefits of eating fatty fish such as salmon, smoked fish products are being marketed as appealing options for individuals looking for heart-healthy diets. Furthermore organizations are developing novel smoked fish packaging solutions that not only improve product safety but also demonstrate the company's competence in fish smoking catering to the sophisticated tastes of consumers in these regions.
Consumer lifestyles typified by hectic schedules and a predilection for convenience foods have also significantly contributed to market expansion in the United States and Canada. The convenience and adaptability of smoked fish products appeal to consumers looking for quick and healthy meal options in the midst of their hectic schedules. As a result, the mix of novel smoking techniques, enhanced packaging solutions, health endorsements and customer desires for convenience food options all contribute to North America's rapidly expanding Smoked Fish Market.
The Smoked Fish Market is a dynamic and competitive space, characterized by a diverse range of players vying for market share. These players are on the run for solidifying their presence through the adoption of strategic plans such as collaborations, mergers, acquisitions and political support. The organizations focus on innovating their product line to serve the vast population in diverse regions.
Some of the prominent players operating in the Smoked Fish Market include:
Young's Seafood Limited, John West Foods Limited, Labeyrie Fine Foods, MacKnight Foods, Icelandic Provisions Corporation, The Fish & Co., Seajoy, Patagonia Provisions, Ocean Mist Farms, Atlantic Sapphire.
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