SMOKED EEL MARKET ANALYSIS

Smoked Eel MarketSize and Trends

Market Dynamics

Steadily rising awareness regarding high nutrient content of eel is fuelling growth of the market. The cooked eel fish has high protein, lipid fat, calories, and moisture content. It has high content of vitamin A, B12, isoleucine, lysine, tryptophan, threonine, and minerals such as phosphorus, zinc, iron, potassium, manganese, magnesium, thiamin, riboflavin, and selenium. Consumption of fish is associated with various health benefits as it decreases cholesterol, lowers blood pressure, reduces the risk of developing arthritis, and promotes good eyesight and nervous system functioning. Therefore, the consumption of eel is increasing due to these factors, thus aiding in growth of the market.

Salt and smoke provides texture and flavor to eel, which is a major factor for increasing consumption of smoked products. Furthermore, various developments in the packaging industry such as vacuum packaging with high barrier films have aided in increasing shelf life of the product. Therefore, increasing developments in the packaging industry is anticipated to fuel the market growth for smoked eel. Moreover, increasing aquaculture industry and rising consumption of seafood are further fuelling growth of the smoked eel market. For instance, according to United Nations Food and Agriculture Organization (UN FAO) survey, in 2016, the global per capita seafood consumption increased to 20 kg per person per year.