Smoked Eel Market Is Likely To Project A Growth Cagr During The Forecast Period 2018-2026


Eel is regarded as one of the most important commercial fish species, and its consumption is on the rise due to a growing preference for distinct flavour. Furthermore, the excellent nutritional content of smoked eel, such as omega 3 fatty acids, is boosting demand. Hot-smoked and cold-smoked eel products are the two most common varieties of smoked eel.

On the global market, there are two varieties of smoked eel products: hot-smoked and cold-smoked. Hot-smoking fish entails exposing it to both smoke and heat in a controlled atmosphere while simultaneously smoking and cooking it. To keep the flavour and moisture in the hot-smoked items, they are cooked at roughly 85°C for a short time (around 2-3 hours). Cooking at a high temperature guarantees that the finished product is free of microorganisms and safe to eat.
Market Dynamics

The market is growing as people become more aware of the high nutritious content of eel. Cooked eel fish has a lot of protein, fatty fat, calories, and moisture. Vitamin A, B12, isoleucine, lysine, tryptophan, and threonine, as well as minerals including phosphorus, zinc, iron, potassium, manganese, magnesium, thiamin, riboflavin, and selenium, are abundant. Fish consumption has been linked to a variety of health benefits, including lower cholesterol, lower blood pressure, reduced risk of arthritis, and improved vision and nervous system performance. As a result of these factors, eel consumption is increasing, boosting the market's growth.
Key Players

Major players operating in the global smoked Eel market include Royal Danish Fish A/S, Seagull NV, Dutch Eel Company, Lambton & Jackson Ltd., S & J Fisheries Ltd., Foppen, Dilvis B.V., Seamor International Ltd., Coromandel Smoking Co., Eden Smokehouse, Smiths Smokery, and Rybhand Co.

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