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WiseGuyRerports.com Presents “Global Smoked Fish Market Professional Survey Report 2019” New Document to its Studies Database
Smoking fish is a practice that has been followed for centuries. It involves curing fish by exposing them to smoke in a controlled environment. While it was previously considered to be a practice to impart preservatives, it is now primarily used for the rich smoky flavor that enhances the culinary preparations that make use of this fish.
The rise in demand for packaged seafood has also boosted the demand for smoked fish. The global smoked fish market is expected to register an incremental grow by $5.94 billion by 2022, touching a CAGR of nearly 7%.
The report offers a complete and holistic analysis of the major smoked fish manufacturers such as:
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The product-wise segmentation of smoked fish may be classified into Hot Smoked Fish and Cold Smoked Fish.
Hot Smoked Fish
The fish is cured in a wet brine and is then smoked at temperatures hovering around 50 degrees Centigrade (about 120 degrees Fahrenheit). Hot smoking fish cooks the fish through and the consumer only needs to rewarm it before consumption.
Cold Smoked Fish
In cold smoking, the fish is dry-cured in copious amounts of salt for a number of days, which draws out all its moisture. The fish is then smoked at temperatures below 25 degrees Centigrade (about 80 degrees Fahrenheit). Due to the low heat, the fish is not really cooked and retains its raw texture.
The application-based segment in terms of the foodservice sector and the retail sector were also considered.
The smoked fish market is fairly concentrated. For this report, the regional segments that were considered includes:
Europe, Middle-East, and Africa (EMEA) account for the largest market share in 2017 with an expected growth of 64%.
On the other hand, the demand for packaged seafood has increased exponentially in Asian countries like China, Japan, Singapore, and India, amongst others.
The increase in the demand for smoked fish can be attributed to the widespread awareness of the health benefits of seafood, an increase in disposable income, and the availability of packaged and processed seafood.
The UN’s Food and Agricultural Organization (FAO) has launched an innovative fish smoking oven, named Thiaroye Processing Technique (FTT), which can reduce the concentration of Polycyclic Aromatic Hydrocarbons (PAH) to 0.33ppm per kilogram. FTT is environment-friendly and can be made locally.
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Table Of Content:
1 Report Overview
2 Global Growth Trends
3 Market Share by Key Players
4 Breakdown Data by Type and Application
5 United States
9 Southeast Asia
11 Central & South America
12 International Players Profiles
13 Market Forecast 2019-2025
14 Analyst’s Viewpoints/Conclusions