The smoked salmon market - France

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.