SMOKED HERRING FISH MARKET ANALYSIS
Market Outlook
Europe is expected to hold dominant position in the Smoked Herring Fish Market and is expected to continue its dominance during the forecast period. In Europe, majority of the smoked herrings are salted, pickled in barrels, or cured by smoking and sold as kippered herring. In eastern Canada and the northeastern U.S., most of the herring utilized are young fish, taken in inshore weirs or seines that are canned as sardines. Majority of herring obtained from Pacific Ocean are used to manufacture fish oil and meal and smaller quantities are pickled and smoked. Herring is placed in smokehouse are smoked at 80-90° F (27-32° C) for one hour to dry the skin and obtain golden brown color.
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