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MARKET OVERVIEW
1.1 Market definition
Smoked salmon is a preparation from salmon as base. Usually, the fish fillets are smoked, either hot or cold, depending on the smoking techniques that differ between European countries.
Smoked salmon is mainly consumed during appetizers or during the festive season in France, and is considered a quality product. Moreover, it has become a symbol of celebration. Smoked salmon is itself a substitute for other smoked or dried meats and fish, and is competing against the likes of foie gras and oysters as the prevalent holiday meal.
In Europe, the majority of smoked salmon sold belongs to the "Salmo Salar" species, also known as Atlantic salmon.
The French market for smoked salmon is vertically segmented, between specialist brands, which are more in the mid-upper end of the range, and private labels, which are more in the lower end. It is one of the most dynamic markets in Europe, both in terms of production and consumption.
Nevertheless, the French market is lagging behind other European markets because of very high consumer expectations, which has been pushing producers to adopt innovative methods to add value to their products.
DEMAND ANALYSIS
MARKET STRUCTURE
ANALYSIS OF THE OFFER
REGULATION
POSITIONING OF THE PLAYERS
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Analysts
chargé d'études économiques, Xerfi
Hugo S.
Associate Consultant
Mathieu Luinaud
PhD Industrial transformations
Robin C.
Analyst
Pierre D.
Ross Alumni Club France
Arnaud W.
Analyste de marché chez Businesscoot
Amaury de Balincourt
Consultant
Pierrick C.
Project Finance Analyst, Consulting
Maelle V.
Etudiante en Double-Diplôme Ingénieur-Manager Centrale
Héloise Fruchard
EDHEC
Imane E.
Auditeur
Vincent D.
Eva-Garance T.
Market Research Analyst
Michela G.
Market Research Analyst @Businesscoot
Azelie P.
Market Research Analyst @Businesscoot
Cantiane G.
Consultant
Jules D.
Alexia V.
Emil Ohlsson
Anna O.
Gabriel S.
