Europe Seafood Market Size
| Icons | Lable | Value |
|---|---|---|
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Study Period | 2017 - 2029 |
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Market Size (2024) | USD 68.64 Billion |
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Market Size (2029) | USD 71.20 Billion |
|
Largest Share by Type | Fish |
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|
CAGR (2024 - 2029) | 0.74 % |
|
Largest Share by Country | France |
Major Players |
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*Disclaimer: Major Players sorted in no particular order |
Europe Seafood Market Analysis
The Europe Seafood Market size is estimated at 68.64 billion USD in 2024, and is expected to reach 71.20 billion USD by 2029, growing at a CAGR of 0.74% during the forecast period (2024-2029).
68.64 Billion
Market Size in 2024 (USD)
71.20 Billion
Market Size in 2029 (USD)
1.96 %
CAGR (2017-2023)
0.74 %
CAGR (2024-2029)
Largest Segment by Type
72.87 %
value share, Fish, 2023
The household expenditure on European fish products grew by around 20% in 2021. The demand for preserved and processed fish products is also projected to increase in the future.
Largest Segment by Country
14.06 %
value share, France, 2023
Seafood companies and suppliers in the country are constantly improving their product offerings in the seafood segment to cater to high-income consumers in urban areas.
Fastest-growing Segment by Type
0.95 %
Projected CAGR, Shrimp, 2024-2029
The consumption and supply of Pacific white shrimp are expanding across Europe, setting regional trends with distributors selling products derived from the variety.
Fastest-growing Segment by Country
1.16 %
Projected CAGR, Netherlands, 2024-2029
The rise in demand for other seafood products like pollock in raw and processed forms drives the sales of seafood. Seafood processors may find it challenging due to the war.
Leading Market Player
3.55 %
market share, Austevoll Seafood ASA, 2022
The company has all parts of the value chain, including farming, fishing, processing, and distribution, offering various fish types and other processed seafood products.
The expansion of aquaculture farms and processing facilities is propelling domestic seafood production in the region
- The majority of seafood consumed in the region is fish, and some of the most popularly consumed species are tuna, cod, salmon, and Alaska pollock. Tuna is the most consumed seafood species in Europe, which is further increasing with the rise of Asian cuisine restaurants in the region. In 2021, tuna consumption in the European Union reached 3.07 kg per capita, from 2.78 kg per capita in 2018. Fish is primarily consumed in the frozen form in Europe, making up more than 45% of total consumption in 2022. The European canned seafood processing sector is mostly concentrated in Southern Europe, where Spain, Italy, France, and Portugal are the key players. Europe still imports canned fish from non-European nations to meet the domestic demand due to its high consumption.
- Shrimps are projected to register the highest growth, with the sales value recording a growth of 3.13% during 2017-2022. Although quite small, organic shrimp consumption is predicted to increase as consumers become more socially and ecologically conscious. The European Union estimates that 62% of that shrimp comes from the wild and 38% from aquaculture, of which approximately 85% to 90% consists of Pacific white shrimp and about 10% black tiger shrimp.
- France was observed to dominate the market, occupying a share of 14.03% by value in 2022. The increasing demand for seafood in France is mainly due to consumers' taste preferences - 50% of people consumed seafood once or twice a week in 2021. Around 97% of the French population consumes seafood, and 32% said that they intend to consume more seafood products. Among seafood, fish occupied a market share of around 70%, followed by shrimp and other seafood like crabs and oysters.
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Growing health consciousness is primarily driving the seafood market across Europe
- Even though a few countries, such as Norway and Russia, produce significant quantities of seafood, Europe is a net importer of seafood. Value-added shrimp and canned fish products have the greatest potential in European markets. With large appetites for seafood, countries in southern Europe are the major consumers of seafood products in the region. France accounted for the major market share of seafood in Europe in 2022. Seafood sales in France increased by 11.89%, by value, from 2017 to 2022. The country's fish consumption is high owing to increasing consumer inclination in line with growing health consciousness. The growth in the seafood industry in France is anticipated to influence the European seafood market during the forecast period.
- The Netherlands is expected to be the fastest-growing country, registering a CAGR of 1.17% during the forecast period (2023-2029), owing to the fact that Dutch consumers are increasingly considering fish as a healthy, fresh, and natural alternative to red meat and poultry products. Moreover, processors are also developing and introducing innovative frozen and fresh meals and meal components containing fish. Due to its location in the North Sea, the Netherlands has a long tradition of catching and farming fish.
- Spain, France, Denmark, the Netherlands, Italy, Germany, and Belgium were the top importers in the past few years. Shrimp is the most imported species in the region. Shrimp sales in the region are experiencing significant growth compared to other seafood types and are expected to register a CAGR of 0.96% by value during the forecast period (2023-2029). Shrimp enters the market raw or cooked and has a wide range of forms, such as head-on shell-on (HOSO), headless shell-on (HLSO), and peeled.
Europe Seafood Market Trends
The region is focusing on sustainability and broadening the species' concentration
- The EU is the fifth-largest fishery and aquaculture producer worldwide, accounting for about 3% of global production. Around 78% of this production comes from fisheries and 22% from aquaculture. Spain, Denmark, and France are the largest producers in terms of volume in the EU. With growing global environmental concerns, the sustainable development of aquaculture is one of the main objectives of the common fisheries policy in the region. The European Green Deal also recognizes aquaculture production as a source of “low carbon” protein for food and feed.
- Aquaculture production in the region is very diverse in terms of species, farming, and methods of production, such as sea cages, ponds, raceways, and on-land recirculating aquaculture systems. In the EU, more than 45% of aquaculture production is shellfish, more than 30% is marine fish, and more than 20% is freshwater fish. Despite the diversity of fishes, EU fish production is largely concentrated on a few species, like salmon, sea bream, rainbow trout, and seabass.
- Russia accounted for about 33% share of the overall fish produced in the region in 2022. It is also one of the world’s top producers of cod, making it a key market for the European market. However, due to the Russia-Ukraine War, the overall region is facing a shortage of fish as restrictions paused Russia's export of fish and other seafood. The long-restricted access to foreign markets for Russia's seafood industry, which is still highly dependent on exports despite recent efforts to promote domestically caught fish, creates an unpredictable future for the industry.
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Boost in local production and growing expenditure on seafood will help in stabilizing the prices
- In 2021, household expenditure on fish and seafood in Europe grew by 7% from 2020, continuing the upward trend between 2019 and 2020. This was much higher than the 1.5% inflation of prices for fishery and aquaculture products, suggesting that the region's households had spent more money on fish products.
- The market is heavily dependent on imports. In 2022, Europe imported fresh fish worth USD 25 billion. However, more products from local fisheries are finding their way to the European market. Various European countries encourage consumers to buy and consume regional seafood products to sell surpluses of locally produced seafood. For instance, in the Netherlands, initiatives such as Project Dichtbijvangst are involving Dutch youth and foodservice entrepreneurs to increase enthusiasm for North Sea fish. This will help the retailers and processors hold on to their prices by reducing the costs, which will lead to the availability of better-quality products at a cheaper price. The price demand has significant effects on the market price of the fish. Since the fisherman, middleman, and fish vendors have no fixed prices on the catch of the fish, some of them adjust their prices depending on the factors they have experienced.
- Salmons were the most priced fish species in the region during the first half of 2023 at USD 41.29 per kg, followed by red seabream and common sole priced at around USD 34.77 and USD 30.70, respectively. The prices of species also vary with their production conditions and packaging. For instance, fish labeled as organic and vacuum packed are considered premium and sold at a higher price in the market.
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OTHER KEY INDUSTRY TRENDS COVERED IN THE REPORT
- Growing demand and production will impact the prices
- Shrimp production is boosted by surging demands and initiatives by producers
Europe Seafood Industry Overview
The Europe Seafood Market is fragmented, with the top five companies occupying 9.53%. The major players in this market are Austevoll Seafood ASA, Bolton Group SRL, Grieg Seafood ASA, Mowi ASA and Thai Union Group PCL (sorted alphabetically).
Europe Seafood Market Leaders
Austevoll Seafood ASA
Bolton Group SRL
Grieg Seafood ASA
Mowi ASA
Thai Union Group PCL
Other important companies include Associated Seafoods Limited, Iceland Seafood International hf, Kilic Seafood Co., Nomad Foods Limited, Nordic Seafood AS, Royal Greenland AS, Seafood King EU BV, Sofina Foods, Sykes Seafood Ltd.
*Disclaimer: Major Players sorted in alphabetical order.
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Europe Seafood Market News
- March 2023: Mowi ASA has built a new state of the art facility at Hitra in Norway for the production of seafood.
- December 2022: Leroy Seafood Denmark has acquired Danish whitefish supplier Mondo Mar Marine Foods, which mainly focuses on cod fish and saithe.
- June 2022: Royal Greenland and Espersen signed a new cooperation agreement enabling continued strong seafood category development based on production in Koszalin.
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Europe Seafood Market Report - Table of Contents
1. EXECUTIVE SUMMARY & KEY FINDINGS
2. INTRODUCTION
- 2.1 Study Assumptions & Market Definition
- 2.2 Scope of the Study
- 2.3 Research Methodology
3. KEY INDUSTRY TRENDS
-
3.1 Price Trends
- 3.1.1 Fish
- 3.1.2 Shrimp
-
3.2 Production Trends
- 3.2.1 Fish
- 3.2.2 Shrimp
-
3.3 Regulatory Framework
- 3.3.1 France
- 3.3.2 Germany
- 3.3.3 Italy
- 3.3.4 United Kingdom
- 3.4 Value Chain & Distribution Channel Analysis
4. MARKET SEGMENTATION (includes market size in Value in USD, Forecasts up to 2029 and analysis of growth prospects)
-
4.1 Type
- 4.1.1 Fish
- 4.1.2 Shrimp
- 4.1.3 Other Seafood
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4.2 Form
- 4.2.1 Canned
- 4.2.2 Fresh / Chilled
- 4.2.3 Frozen
- 4.2.4 Processed
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4.3 Distribution Channel
- 4.3.1 Off-Trade
- 4.3.1.1 Convenience Stores
- 4.3.1.2 Online Channel
- 4.3.1.3 Supermarkets and Hypermarkets
- 4.3.1.4 Others
- 4.3.2 On-Trade
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4.4 Country
- 4.4.1 France
- 4.4.2 Germany
- 4.4.3 Italy
- 4.4.4 Netherlands
- 4.4.5 Russia
- 4.4.6 Spain
- 4.4.7 United Kingdom
- 4.4.8 Rest of Europe
5. COMPETITIVE LANDSCAPE
- 5.1 Key Strategic Moves
- 5.2 Market Share Analysis
- 5.3 Company Landscape
-
5.4 Company Profiles (includes Global level Overview, Market level overview, Core Business Segments, Financials, Headcount, Key Information, Market Rank, Market Share, Products and Services, and analysis of Recent Developments)
- 5.4.1 Associated Seafoods Limited
- 5.4.2 Austevoll Seafood ASA
- 5.4.3 Bolton Group SRL
- 5.4.4 Grieg Seafood ASA
- 5.4.5 Iceland Seafood International hf
- 5.4.6 Kilic Seafood Co.
- 5.4.7 Mowi ASA
- 5.4.8 Nomad Foods Limited
- 5.4.9 Nordic Seafood AS
- 5.4.10 Royal Greenland AS
- 5.4.11 Seafood King EU BV
- 5.4.12 Sofina Foods
- 5.4.13 Sykes Seafood Ltd
- 5.4.14 Thai Union Group PCL
6. KEY STRATEGIC QUESTIONS FOR SEAFOOD INDUSTRY CEOS
7. APPENDIX
-
7.1 Global Overview
- 7.1.1 Overview
- 7.1.2 Porter’s Five Forces Framework
- 7.1.3 Global Value Chain Analysis
- 7.1.4 Market Dynamics (DROs)
- 7.2 Sources & References
- 7.3 List of Tables & Figures
- 7.4 Primary Insights
- 7.5 Data Pack
- 7.6 Glossary of Terms
List of Tables & Figures
- Figure 1:
- FISH PRICE PER METRIC TON, USD, EUROPE, 2017 - 2023
- Figure 2:
- SHRIMP PRICE PER METRIC TON, USD, EUROPE, 2017 - 2023
- Figure 3:
- FISH PRODUCTION, METRIC TON, EUROPE, 2017 - 2029
- Figure 4:
- SHRIMP PRODUCTION, METRIC TON, EUROPE, 2017 - 2029
- Figure 5:
- VOLUME OF SEAFOOD MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 6:
- VALUE OF SEAFOOD MARKET, USD, EUROPE, 2017 - 2029
- Figure 7:
- VOLUME OF SEAFOOD MARKET BY TYPE, METRIC TONS, EUROPE, 2017 - 2029
- Figure 8:
- VALUE OF SEAFOOD MARKET BY TYPE, USD, EUROPE, 2017 - 2029
- Figure 9:
- VOLUME SHARE OF SEAFOOD MARKET SPLIT BY TYPE, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 10:
- VALUE SHARE OF SEAFOOD MARKET SPLIT BY TYPE, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 11:
- VOLUME OF FISH MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 12:
- VALUE OF FISH MARKET, USD, EUROPE, 2017 - 2029
- Figure 13:
- VALUE SHARE OF FISH SEAFOOD MARKET SPLIT BY FORM, %, EUROPE, 2022 VS 2029
- Figure 14:
- VOLUME OF SHRIMP MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 15:
- VALUE OF SHRIMP MARKET, USD, EUROPE, 2017 - 2029
- Figure 16:
- VALUE SHARE OF SHRIMP SEAFOOD MARKET SPLIT BY FORM, %, EUROPE, 2022 VS 2029
- Figure 17:
- VOLUME OF OTHER SEAFOOD MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 18:
- VALUE OF OTHER SEAFOOD MARKET, USD, EUROPE, 2017 - 2029
- Figure 19:
- VALUE SHARE OF OTHER SEAFOOD SEAFOOD MARKET SPLIT BY FORM, %, EUROPE, 2022 VS 2029
- Figure 20:
- VOLUME OF SEAFOOD MARKET BY FORM, METRIC TONS, EUROPE, 2017 - 2029
- Figure 21:
- VALUE OF SEAFOOD MARKET BY FORM, USD, EUROPE, 2017 - 2029
- Figure 22:
- VOLUME SHARE OF SEAFOOD MARKET SPLIT BY FORM, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 23:
- VALUE SHARE OF SEAFOOD MARKET SPLIT BY FORM, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 24:
- VOLUME OF CANNED SEAFOOD MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 25:
- VALUE OF CANNED SEAFOOD MARKET, USD, EUROPE, 2017 - 2029
- Figure 26:
- VALUE SHARE OF CANNED SEAFOOD MARKET SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 27:
- VOLUME OF FRESH / CHILLED SEAFOOD MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 28:
- VALUE OF FRESH / CHILLED SEAFOOD MARKET, USD, EUROPE, 2017 - 2029
- Figure 29:
- VALUE SHARE OF FRESH / CHILLED SEAFOOD MARKET SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 30:
- VOLUME OF FROZEN SEAFOOD MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 31:
- VALUE OF FROZEN SEAFOOD MARKET, USD, EUROPE, 2017 - 2029
- Figure 32:
- VALUE SHARE OF FROZEN SEAFOOD MARKET SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 33:
- VOLUME OF PROCESSED SEAFOOD MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 34:
- VALUE OF PROCESSED SEAFOOD MARKET, USD, EUROPE, 2017 - 2029
- Figure 35:
- VALUE SHARE OF PROCESSED SEAFOOD MARKET SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 36:
- VOLUME OF SEAFOOD MARKET BY DISTRIBUTION CHANNEL, METRIC TONS, EUROPE, 2017 - 2029
- Figure 37:
- VALUE OF SEAFOOD MARKET BY DISTRIBUTION CHANNEL, USD, EUROPE, 2017 - 2029
- Figure 38:
- VOLUME SHARE OF SEAFOOD MARKET SPLIT BY DISTRIBUTION CHANNEL, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 39:
- VALUE SHARE OF SEAFOOD MARKET SPLIT BY DISTRIBUTION CHANNEL, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 40:
- VOLUME OF SEAFOOD MARKET SOLD VIA OFF-TRADE, METRIC TONS, EUROPE, 2017 - 2029
- Figure 41:
- VALUE OF SEAFOOD MARKET SOLD VIA OFF-TRADE, USD, EUROPE, 2017 - 2029
- Figure 42:
- VOLUME OF SEAFOOD MARKET SOLD VIA OFF-TRADE CHANNELS, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 43:
- VALUE OF SEAFOOD MARKET SOLD VIA OFF-TRADE CHANNELS, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 44:
- VOLUME OF SEAFOOD MARKET SOLD VIA CONVENIENCE STORES, METRIC TONS, EUROPE, 2017 - 2029
- Figure 45:
- VALUE OF SEAFOOD MARKET SOLD VIA CONVENIENCE STORES, USD, EUROPE, 2017 - 2029
- Figure 46:
- VALUE SHARE OF SEAFOOD MARKET SOLD VIA CONVENIENCE STORES SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 47:
- VOLUME OF SEAFOOD MARKET SOLD VIA ONLINE CHANNEL, METRIC TONS, EUROPE, 2017 - 2029
- Figure 48:
- VALUE OF SEAFOOD MARKET SOLD VIA ONLINE CHANNEL, USD, EUROPE, 2017 - 2029
- Figure 49:
- VALUE SHARE OF SEAFOOD MARKET SOLD VIA ONLINE CHANNEL SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 50:
- VOLUME OF SEAFOOD MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, METRIC TONS, EUROPE, 2017 - 2029
- Figure 51:
- VALUE OF SEAFOOD MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, USD, EUROPE, 2017 - 2029
- Figure 52:
- VALUE SHARE OF SEAFOOD MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 53:
- VOLUME OF SEAFOOD MARKET SOLD VIA OTHERS, METRIC TONS, EUROPE, 2017 - 2029
- Figure 54:
- VALUE OF SEAFOOD MARKET SOLD VIA OTHERS, USD, EUROPE, 2017 - 2029
- Figure 55:
- VALUE SHARE OF SEAFOOD MARKET SOLD VIA OTHERS SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 56:
- VOLUME OF SEAFOOD MARKET SOLD VIA ON-TRADE, METRIC TONS, EUROPE, 2017 - 2029
- Figure 57:
- VALUE OF SEAFOOD MARKET SOLD VIA ON-TRADE, USD, EUROPE, 2017 - 2029
- Figure 58:
- VOLUME OF SEAFOOD MARKET BY COUNTRY, METRIC TONS, EUROPE, 2017 - 2029
- Figure 59:
- VALUE OF SEAFOOD MARKET BY COUNTRY, USD, EUROPE, 2017 - 2029
- Figure 60:
- VOLUME SHARE OF SEAFOOD MARKET SPLIT BY COUNTRY, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 61:
- VALUE SHARE OF SEAFOOD MARKET SPLIT BY COUNTRY, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 62:
- VOLUME OF SEAFOOD MARKET, METRIC TONS, FRANCE, 2017 - 2029
- Figure 63:
- VALUE OF SEAFOOD MARKET, USD, FRANCE, 2017 - 2029
- Figure 64:
- VALUE SHARE OF SEAFOOD MARKET SPLIT BY DISTRIBUTION CHANNEL, %, FRANCE, 2022 VS 2029
- Figure 65:
- VOLUME OF SEAFOOD MARKET, METRIC TONS, GERMANY, 2017 - 2029
- Figure 66:
- VALUE OF SEAFOOD MARKET, USD, GERMANY, 2017 - 2029
- Figure 67:
- VALUE SHARE OF SEAFOOD MARKET SPLIT BY DISTRIBUTION CHANNEL, %, GERMANY, 2022 VS 2029
- Figure 68:
- VOLUME OF SEAFOOD MARKET, METRIC TONS, ITALY, 2017 - 2029
- Figure 69:
- VALUE OF SEAFOOD MARKET, USD, ITALY, 2017 - 2029
- Figure 70:
- VALUE SHARE OF SEAFOOD MARKET SPLIT BY DISTRIBUTION CHANNEL, %, ITALY, 2022 VS 2029
- Figure 71:
- VOLUME OF SEAFOOD MARKET, METRIC TONS, NETHERLANDS, 2017 - 2029
- Figure 72:
- VALUE OF SEAFOOD MARKET, USD, NETHERLANDS, 2017 - 2029
- Figure 73:
- VALUE SHARE OF SEAFOOD MARKET SPLIT BY DISTRIBUTION CHANNEL, %, NETHERLANDS, 2022 VS 2029
- Figure 74:
- VOLUME OF SEAFOOD MARKET, METRIC TONS, RUSSIA, 2017 - 2029
- Figure 75:
- VALUE OF SEAFOOD MARKET, USD, RUSSIA, 2017 - 2029
- Figure 76:
- VALUE SHARE OF SEAFOOD MARKET SPLIT BY DISTRIBUTION CHANNEL, %, RUSSIA, 2022 VS 2029
- Figure 77:
- VOLUME OF SEAFOOD MARKET, METRIC TONS, SPAIN, 2017 - 2029
- Figure 78:
- VALUE OF SEAFOOD MARKET, USD, SPAIN, 2017 - 2029
- Figure 79:
- VALUE SHARE OF SEAFOOD MARKET SPLIT BY DISTRIBUTION CHANNEL, %, SPAIN, 2022 VS 2029
- Figure 80:
- VOLUME OF SEAFOOD MARKET, METRIC TONS, UNITED KINGDOM, 2017 - 2029
- Figure 81:
- VALUE OF SEAFOOD MARKET, USD, UNITED KINGDOM, 2017 - 2029
- Figure 82:
- VALUE SHARE OF SEAFOOD MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED KINGDOM, 2022 VS 2029
- Figure 83:
- VOLUME OF SEAFOOD MARKET, METRIC TONS, REST OF EUROPE, 2017 - 2029
- Figure 84:
- VALUE OF SEAFOOD MARKET, USD, REST OF EUROPE, 2017 - 2029
- Figure 85:
- VALUE SHARE OF SEAFOOD MARKET SPLIT BY DISTRIBUTION CHANNEL, %, REST OF EUROPE, 2022 VS 2029
- Figure 86:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, EUROPE, 2020 - 2023
- Figure 87:
- MOST ADOPTED STRATEGIES, COUNT, EUROPE, 2020 - 2023
- Figure 88:
- VALUE SHARE OF MAJOR PLAYERS, %, EUROPE, 2022
Europe Seafood Industry Segmentation
Fish, Shrimp are covered as segments by Type. Canned, Fresh / Chilled, Frozen, Processed are covered as segments by Form. Off-Trade, On-Trade are covered as segments by Distribution Channel. France, Germany, Italy, Netherlands, Russia, Spain, United Kingdom are covered as segments by Country.
- The majority of seafood consumed in the region is fish, and some of the most popularly consumed species are tuna, cod, salmon, and Alaska pollock. Tuna is the most consumed seafood species in Europe, which is further increasing with the rise of Asian cuisine restaurants in the region. In 2021, tuna consumption in the European Union reached 3.07 kg per capita, from 2.78 kg per capita in 2018. Fish is primarily consumed in the frozen form in Europe, making up more than 45% of total consumption in 2022. The European canned seafood processing sector is mostly concentrated in Southern Europe, where Spain, Italy, France, and Portugal are the key players. Europe still imports canned fish from non-European nations to meet the domestic demand due to its high consumption.
- Shrimps are projected to register the highest growth, with the sales value recording a growth of 3.13% during 2017-2022. Although quite small, organic shrimp consumption is predicted to increase as consumers become more socially and ecologically conscious. The European Union estimates that 62% of that shrimp comes from the wild and 38% from aquaculture, of which approximately 85% to 90% consists of Pacific white shrimp and about 10% black tiger shrimp.
- France was observed to dominate the market, occupying a share of 14.03% by value in 2022. The increasing demand for seafood in France is mainly due to consumers' taste preferences - 50% of people consumed seafood once or twice a week in 2021. Around 97% of the French population consumes seafood, and 32% said that they intend to consume more seafood products. Among seafood, fish occupied a market share of around 70%, followed by shrimp and other seafood like crabs and oysters.
| Type | Fish | |
| Shrimp | ||
| Other Seafood | ||
| Form | Canned | |
| Fresh / Chilled | ||
| Frozen | ||
| Processed | ||
| Distribution Channel | Off-Trade | Convenience Stores |
| Online Channel | ||
| Supermarkets and Hypermarkets | ||
| Others | ||
| Distribution Channel | On-Trade | |
| Country | France | |
| Germany | ||
| Italy | ||
| Netherlands | ||
| Russia | ||
| Spain | ||
| United Kingdom | ||
| Rest of Europe |
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Market Definition
- Frozen / Canned Seafood - Frozen seafood are products whose average temperature is reduced to -18 ° C or lower to preserve the inherent quality of the fresh fish. Then it is kept at a temperature of -18 ° C or lower to maintain its shelf life.
- Processed Seafood - Processed seafood are the ones that have been cured, salted, marinated, dried, pickled, fermented or smoked for human consumption.
- Seafood - It contains marine species that can be consumed, particularly fish and shelled marine life.
- Shrimp - Shrimp are swimming crustaceans. They have long, slender muscles in their abdomens and lengthy antennae.
| Keyword | Definition |
|---|---|
| A5 | It is a Japanese grading system for beef. The 'A' means the carcass yield is the highest possible and the numeric rating relates to beef marbling, color and brightness of the flesh, its texture and color, luster, and fat quality. A5 is the highest mark wagyu beef can score. |
| Abbatoir | It is another name for a slaughterhouse and refers to the premise used for or in connection with the slaughter of animals whose meat is intended for human consumption. |
| Acute Hepatopancreatic Necrosis Disease (AHPND) | It is a disease that affects shrimp and is characterized by high mortalities, in many cases reaching 100% within 30-35 days of stocking grow-out ponds. |
| African Swine Fever (ASF) | It is a highly contagious viral disease of pigs caused by a double-stranded DNA virus in the Asfarviridae family. |
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| Bologna | It is an Italian smoked sausage made of meat, typically large and made from pork, beef or veal. |
| Bovine spongiform encephalopathy (BSE) | It is a progressive neurological disorder of cattle that results from infection by an unusual transmissible agent called a prion. |
| Bratwurst | It refers to a type of German sausage made from pork, beef or veal. |
| BRC | British Retail Consortium |
| Brisket | It is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts. |
| Broiler | It refers to any chicken (Gallus domesticus) that is bred and raised specifically for meat production. |
| Bushel | It is a unit of measurement for grains and pulses. 1 bushel = 27.216 kg |
| Carcass | It refers to the dressed body of a meat animal from which butchers trim the meat |
| CFIA | Canadian Food Inspection Agency |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Chuck Steak | It refers to a cut of beef that is part of the chuck primal, which is a large section of meat from the shoulder area of a cow |
| Corned Beef | It refers to beef brisket cured in brine and boiled, typically served cold. |
| CWT | Also known as a hundredweight, it is a unit of measurement used to define the quantity of meat. 1 CWT = 50.80 kg |
| Drumstick | It refers to a chicken leg without the thigh. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Ewe | It is an adult female sheep. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Forage | It refers to animal feed. |
| Foreshank | It is the upper part of the foreleg of cattle |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gizzard | It refers to an organ found in the digestive tract of birds. It is also called the mechanical stomach of a bird. |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grainfed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Jerky | It is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. |
| Kobe Beef | It is Wagyu beef specifically from the Kuroge Washu breed of cows in Japan. To be classified as Kobe beef, the cow must have been born, raised, and slaughtered within the Hyōgo prefecture in the city of Kobe in Japan. |
| Liverwurst | It is type of German sausage made from beef or pork liver. |
| Loin | It refers to the sides between the lower ribs and pelvis, and the lower part of the back of a cow. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Plate | It refers to a forequarter cut from the belly of a cow, just below the rib cut. |
| Porcine reproductive and respiratory syndrome (PRRS) | It is a disease occurring in swine causing late-term reproductive failure and severe pneumonia in neonatal pigs. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quorn | It is a meat substitute product prepared using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten |
| Retort Packaging | It is a process of aseptic packaging food in which food is filled into a pouch or metal can, sealed, and then heated to extremely high temperatures, rendering the product commercially sterile. |
| Round Steak | It refers to a beef steak from the the rear leg of the cow. |
| Rump Steak | It refers to a cut of beef derived from the division between the leg and the chine. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kios | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Sirloin | It is a cut of beef from the bottom and side parts of a cow's back. |
| Surimi | It is a paste made from deboned fish |
| Tenderloin | It refers to a cut of beef consisting of the entire tenderloin muscle of a cow |
| Tiger Shrimp | It refers to a large shrimp variety from the Indian and Pacific oceans |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| Vannamei shrimp | It refers to tropical prawns and shrimp that are farmed in areas near the equator, generally along the coast in artificial ponds. |
| Wagyu Bee | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
| Zoosanitary | It refers to the cleanliness of animals or animal product |
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Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market-size estimations for the forecast years are in nominal terms. Inflation is not a part of the pricing, and the average selling price (ASP) is kept constant throughout the forecast period for each country.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms.
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