Smoked Eel Market: Overview
Eel is regarded as one of the most important commercial fish species, and its consumption is increasing due to a growing preference for distinct flavour. Furthermore, the presence of high nutrition content, such as omega 3 fatty acids, increases demand for smoked eel. There are two types of smoked eel products: hot-smoked products and cold-smoked products.
Many countries have a thriving eel industry. Every country has licenced harvesters who net these fish and export them all over the world. Smoking eel is just one method of preparing this delectable fish. There are numerous other recipes for it available online, such as deep-fried eel, which I’m told is also delicious. Traditionally, eels have been caught, bred for trade, and consumed live, fresh, chilled, frozen, or smoked. They are part of the culinary traditions of countries that are geographically separated, ranging from the Japanese eel (Anguilla japonica) in East Asian countries such as China and Korea to the European eel in Europe.
The market is expanding due to rising consumer awareness of eel’s high nutrient content. Cooked eel fish is high in protein, lipid fat, calories, and moisture. It is high in vitamin A, B12, isoleucine, lysine, tryptophan, and threonine, as well as minerals like phosphorus, zinc, iron, potassium, manganese, magnesium, thiamin, riboflavin, and selenium. Fish consumption has been linked to a variety of health benefits, including lower cholesterol, lower blood pressure, a lower risk of developing arthritis, and improved eyesight and nervous system function. As a result of these factors, eel consumption is increasing, assisting in market growth.
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Major Players
S & J Fisheries
Smiths Smokery
Foppen
W. Kok Spaarndam B.V.
Dilvis
Eden Smokehouse
Dutch Eel Company
Bos Seafood
Seamor
RYBHAND
Seagull NV
Royal Danish Fish
Types
Hot-smoke
Cold-smoke
Applications
Catering industry
Retail
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The addition of salt and smoke to eel adds texture and flavour, which is a major factor in the increased consumption of smoked products. Furthermore, advancements in the packaging industry, such as vacuum packaging with high barrier films, have aided in increasing the product’s shelf life. As a result, increased developments in the packaging industry are expected to fuel market growth for smoked eel. Furthermore, the growing aquaculture industry and rising seafood consumption are fueling the growth of the smoked eel market. According to a United Nations Food and Agriculture Organization (UN FAO) survey, global per capita seafood consumption increased to 20 kg per person per year in 2016.
