Herring
is the flesh of a fatty fish from the shallow waters of the northern
Atlantic or Pacific oceans. It is a part of the family of Clupeidae
(order Clupeiformes). Herring can either be the Atlantic herring
(Clupea harengus harengus) or the Pacific herring (C. harengus
pallasii). Herrings are small-headed, streamlined, colored fish with
silvery iridescent sides and deep blue, metallic-hued backs. Adult
herring range from 20 to 38 centimeters (8 to 15 inches) in length
and they can grow 1.5 feet long. They live up to 19 years and can
inhabit fresh as well as salt water. Herring feeds on organisms such
as copepods, pteropods, planktonic crustaceans, and fish larvae.
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Market
Dynamics
Herring
offers several health benefits, which is major factor driving growth
of the Smoked Herring Fish Market. It has high levels of
heart-healthy omega-3 fatty acids, essential fats that also play an
important role in normal brain development and function. Studies
carried out by the U.S. National Library of Medicine omega-3s help
regulate inflammation and reduces the risk inflammation-associated
disorders including heart attack, stroke, cancer, and autoimmune
diseases such as rheumatoid arthritis. Furthermore, its provides
benefits to patients suffering from high cholesterol, diabetes,
symptoms of PMS, coronary artery disease, breast cancer, memory loss,
depression, attention deficit hyperactivity disorder, insulin
resistance, and arthritis. These are the major drivers for growth of
the Smoked Herring Fish Market. However, the stringent government
regulations with regards to the packaging of smoked herring products
that includes proper lebelling and approval of the regulatory bodies
amongst others is a major restraining factor for market growth.
Market
Trends
Since
2014, smoked fish from Nigeria is marketed in the U.S. with the help
of the Commercial Agriculture Development Project (CADP), supported
by the World Bank. Through CADP, Nigerian farmers were introduced to
new smoking kiln technology that improved fish processing by reducing
the smoke level to internationally acceptable standards. Such
technological advancements are expected to drive the growth of the
market. Vendors in the smoked fish market are also investing in using
biodegradable packaging materials such as bio-PET amongst others to
increase the shelf life of the smoked fish products and to avoid the
harmful effects of packaging solutions in the environment.
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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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