Smoked Salmon Market Scope
Smoked salmon are the fish which can preserve by smoking. Hot smoke fish and clod smoke fish are the types of smoked fish. Rising demand for seafood including salmon, mackerel, whitefish, and haddock will help to grow the global smoke fish market. Seafood products are rich with proteins, provides healthy nutrition. Awareness about health and fitness will help to boost the global smoke fish market. The key driving factor for the global smoke fish market is innovations of new technologies.
Research Analyst at AMA estimates that United States Vendors will contribute to the maximum growth of Global Smoked Salmon market throughout the predicted period.
Marine Harvest (Norway), Labeyrie (France), Norvelita (Lithuania), Young's Seafood (United Kingdom), Meralliance (France), Suempol (Belgium), Delpeyrat (France), UBAGO GROUP MARE, S.L (Spain), TSIALIOS (Greece) and Multiexport Foods (Chile) are some of the key players that are part of study coverage. Additionally, the Vendors which are also part of the research are Grieg Seafood (Norway), Martiko (Spain) and Gottfried Friedrichs (Germany).
Segmentation Overview
The study have segmented the market of Global Smoked Salmon market by Type (Hot Smoked Fish and Cold Smoked Fish) and Region with country level break-up.
On the basis of geography, the market of Smoked Salmon has been segmented into South America (Brazil, Argentina, Rest of South America), Asia Pacific (China, Japan, India, South Korea, Taiwan, Australia, Rest of Asia-Pacific), Europe (Germany, France, Italy, United Kingdom, Netherlands, Rest of Europe), MEA (Middle East, Africa), North America (United States, Canada, Mexico).
Influencing Trend:
Advanced Techniques Generate Unique Taste, Awareness about Health and Fitness and Effective against Chronically Disease
Market Growth Drivers:
Increasing Popularity of Seafood and Rising Demand of Ready to Eat Product
Challenges:
Smoked Salmon May Contain Pathological Bacteria
Restraints:
Rising Issues of Food Poisoning Due Method of Preparation
Opportunities:
Increasing Income will help to Grow Economy for Emerging Countries
The Food and Drug Administration (FDA) published as a final rule 21 CFR 123, "Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products" that requires processors of fish and fishery products to develop and implement Hazard Analysis Critical Control Point (HACCP) systems for their operations. The regulation became effective December 18, 1997.
Key Target Audience
Manufacturers of Smoked Salmon, Suppliers of Smoked Salmon, Wholesalers, Distributors and Retailers of Smoked Salmon, Food & Beverage Industry, Research Organization and Governmental Bodies
About Approach
The research aims to propose a patent-based approach in searching for potential technology partners as a supporting tool for enabling open innovation. The study also proposes a systematic searching process of technology partners as a
preliminary step to select the emerging and key players that are involved in implementing market estimations. While patent analysis is employed to overcome the aforementioned data- and process-related limitations, as expenses occurred in that technology allows us to estimate the market size by evolving segments as target market from the total available market.