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Summary of our market study
The French smoked salmon market can be valued at €1.1 billion.
Demand for high-quality products, such as wild and organic smoked salmon, is increasing in France, driving up the value and price of smoked salmon, despite the contraction in market volume.
Regulations and certifications, such as the Charte du saumon fumé and Label Rouge, play an important role in maintaining high standards of production, animal welfare and environmental sustainability.
French market dynamics and consumer preferences for smoked salmon
France is one of the biggest consumers of smoked salmon in Europe, and demand has shifted towards high-quality products, as evidenced by the growth in market value despite a decline in market volume.
The use of wild salmon in smoked salmon production has jumped by 50%.
90% of French consumers eat smoked salmon, with the vast majority considering it an essential part of their festive meals. Three quarters of consumers prefer products bearing the "Fumé en France" label.
Demand for smoked salmon in France is stable for most of the year, with a sharp rise in December.
Smoked salmon is less popular among young people under 35, whereas consumption is more widespread among older age groups.
The French smoked salmon market is characterized by the absence of substitute products. Although smoked trout and herring are present, smoked salmon retains a dominant penetration rate of around 66%. Smoked salmon is much more widely consumed than fresh salmon.
French manufacturers have developed a collective reference system that enables certified products to bear the "Fumé en France" logo. It is estimated that 85% of market players have subscribed to this voluntary certification.
Overview of the main smoked salmon companies
- Delpeyrat
- Delpierre
- Fjord King
- Labeyrie
- Le Borvo .
- Meralliance
- Moulin de la Marche
- Seumextra
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Summary and extracts
1 Market overview
1.1 Market definition
Smoked salmon is a preparation made from salmon as a raw material. Generally speaking, it is the fish fillets that are smoked, either hot or cold, depending on the smoking techniques used in different European countries.
Consumed as an appetizer or during the festive season, smoked salmon is considered a quality product by the French, often a symbol of celebration of a special occasion. Smoked salmon is itself a substitute for other smoked or dried meats and fish, and rivals foie gras and oysters as the emblem of holiday meals.
In Europe, the salmon species from which the majority of smoked salmon sold on the market originates is Salmo Salar, or Atlantic salmon.
The French smoked salmon market is vertically segmented, with specialized brands tending to be mid-range/top-of-the-range, and private labels tending to be bottom-of-the-range. It is one of Europe's most dynamic markets, in terms of both production and consumption.
However, the French market differs from other European markets in that consumer expectations are very high, prompting producers to adopt a strategy of adding value to their products in recent years.
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the smoked salmon market | France
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