Smoked fish is fish that has been preserved through smoking. In the early days, the smoking of fish was undertaken to preserve the fish over a long period of time. Currently, the smoking of fish is generally done for the unique taste and flavor imported through the smoking process. There are two types of smoking process: hot smoking and cold smoking. Both types of smoking can produce a marked difference in the taste and texture of the fish. Before smoking any fish, it is necessary to cure the fish using either salt water brine or dry salt.

PART 01: Executive summary

PART 02: Scope of the report

PART 03: Research Methodology

PART 04: Introduction

Key market highlights

PART 05: Market landscape

Market overview

Global fish and seafood market

Global smoked fish market

Five forces analysis

PART 06: Market segmentation by product

Global hot smoked fish market

Global cold smoked fish market

PART 07: Market segmentation by distribution channel

PART 08: Geographical segmentation

Global smoked fish market by geography

Smoked fish market in EMEA

Smoked fish market in Americas

Smoked fish market in APAC

PART 09: Key leading countries

US

UK

Germany

China

PART 10: Decision framework

PART 11: Drivers and challenges

Market drivers

Impact of drivers on key customer segments

Market challenges

Impact of challenges on key customer segments

PART 12: Market trends

PART 13: Vendor landscape

Competitive scenario

High Liner Foods

Lerøy Seafood

MARINE HARVEST

Thai Union Group

Other prominent vendors

PART 14: Appendix

List of abbreviations

PART 15: Explore Technavio