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MARKET OVERVIEW

1.1 Definition and scope of study

The smoked salmon market identifies all farmers, fishermen, producers, distributors and sellers of smoked salmon. Usually salmon of the species Salmo salar (Atlantic salmon) are used. After having been caught, smoked salmon is produced by gutting and removing the head of the fish, and subjecting it to a smoking process, which can be of two types:

  • Cold smoking: the salmon is filleted and salted in wooden containers, and then smoked for 12 hours at a temperature not exceeding 20°C.
  • Hot smoking: the salmon is filleted, salted and then smoked with birch wood at a maximum temperature of 120 °C which is gradually lowered until it reaches 75 °C.

The global market for smoked salmon has grown in recent years and is expected to continue to grow at a rate of 5.1% until 2025. In terms of smoking technique, cold smoking accounted for 66.74% of the global market in 2018. In 2019, the European countries that consumed the most smoked salmon were Germany (39K tons), France (26K tons) and the UK (24K tons), which together accounted for 38% of total consumption.

Italy is the fourth largest European consumer of smoked salmon. In 2019, the market grew by 5.9% in value and 7.1% in volume. In terms of consumption habits, 44% of Italians said they buy this product on impulse, while 28% said they would consume it every day. Moreover, smoked salmon is a very seasonal product, as it is traditionally consumed during Christmas vacations.

In terms of origin, smoked salmon comes from Canada, Norway, Scotland and Ireland. In particular, Norwegian salmon is very important in Italy, and its imports in 2018 grew by 18% compared to the previous year, reaching a record 100 thousand tons.

Smoked salmon has been the subject of criticism numerous times because of the potential health risks it could bring to its consumers. In fact, it is believed that some nitrosamines and polycyclic aromatic hydrocarbons may have carcinogenic effects, even if only in case of habitual consumption of smoked foods.

DEMAND ANALYSIS

MARKET STRUCTURE

ANALYSIS OF THE OFFER

REGULATION

POSITIONING OF THE PLAYERS

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Analysts

Hugo S.

chargé d'études économiques, Xerfi

Hugo S.

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Mathieu Luinaud

Associate Consultant

Mathieu Luinaud

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Education Formation
Robin C.

PhD Industrial transformations

Robin C.

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Pierre D.

Analyst

Pierre D.

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Ross Alumni Club France

Arnaud W.

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Analyste de marché chez Businesscoot

Amaury de Balincourt

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Pierrick C.

Consultant

Pierrick C.

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Maelle V.

Project Finance Analyst, Consulting

Maelle V.

Héloise Fruchard

Etudiante en Double-Diplôme Ingénieur-Manager Centrale

Héloise Fruchard

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Imane E.

EDHEC

Imane E.

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Vincent D.

Auditeur

Vincent D.

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Eva-Garance T.

Eva-Garance T.

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Michela G.

Market Research Analyst

Michela G.

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Azelie P.

Market Research Analyst @Businesscoot

Azelie P.

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Cantiane G.

Market Research Analyst @Businesscoot

Cantiane G.

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Jules D.

Consultant

Jules D.

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Alexia V.

Alexia V.

Emil Ohlsson

Emil Ohlsson

Anna O.

Anna O.

Gabriel S.

Gabriel S.