Daily 2017 - 25 avril 2017 - 8

DAILY n°1

Salmon prices still high

T R E N D S
( Asian spirit )
With its Umami duo, the Irish company,
Atlantic Seafood, gives an Asian touch to
seafood products. Just like Golden Fresh
which combines prawns with bamboo and
Panko Crumb, or Vinh Hoan Corporation and its
offer of panga in a Teriyaki sauce. Labeyrie comes with smoked salmon,
coated with Nori Sashimi style and Salm' Invest cuts it delicately into Yaki
Nori slices. Lerøy and Westcoat Frozen Foods also adds a touch of the
exotic with its bites, in a Gyoza version, or with Tiger shrimps in a cone,
with a side dish of spinach.

T.N.

( A traditional touch )

Downward trend in supply and increase in demand : the « pink gold » is more than ever worthy of its
reputation.

Norway opens up new markets - In 2016,
global production of farmed salmon
fell by 7%. Main cause: the proliferation of toxic seaweeds which affected Chile. At the same time, catches
of wild salmon from Alaska have
fallen sharply. In a context of increasing global demand, soaring prices
were inevitable. In January 2016,
the average price of fresh whole
Norway salmon was Nok 55.56 / kg.
By January 2017, it was Nok 72.37 /
kg. This remains very high despite a
slight decline after the peak in December 2016. « As a result, Norway's
export volume to Europe fell by 6%
in 2016, and found opportunities in
other world markets. In Asia, they
fell by 1%, while they increased by
2% in North America », says Renate
Larsen, director of the Norwegian
seafood council. Norwegian salmon strengthens its positions in the
United States.
Significant losses in Chile - In Chile,
a proliferation of toxic seaweeds,
attributed to El Niño, resulted in the
loss of at least 100,000 tons of salmon
in the first half of 2016. According
to some sources, annual production
has been reduced by between 12%

and 17%. As a consequence of this
red tide, which particularly affected
the major producing region of Los
Lagos, prices of Chilean salmon in
the United States increased by 54%
between January and June 2016,
according to the US Department
of Agriculture. The sudden rise in
prices, coupled with consumer fears
over antibiotics used in Chilean
farms, has led American distributors
to turn to Norwegian production.
« The Chilean government is trying
to take the necessary measures to limit the consequences of the phenomenon, if it were to happen again,
which is very likely according to
experts in 2017 and 2018 », reports
Globefish.

A drop in wild salmon catches - In
Alaska, wild salmon catches drastically decreased in 2016, hardly exceeding 270,000 tons, compared with
more than 460,000 tons the previous
year. A decrease solely due to the
drop in pink catches from 295,000
tons in 2015 to less than 73,000 tons,
the lowest volume since 1970, according to the Alaska seafood marketing institute (ASMI). If prices rose
accordingly, the phenomenon was

counterbalanced by the abundance
of Russian catches: 420,000 tons of
wild salmon, 61% of which were
pink. « Russian exports of pink and
keta to China, which usually buys
virtually all Alaskan pink production,
have inevitably exploded from 7,000
tons to 41,000 tons, » says ASMI. If
prices for other Alaska salmon species, such as sockeye or coho, also
increased, this upward trend is much
more related to the prices of farmed
salmon.
Anne-Caroline RENARD

% the drop in volumes exported by Norway to Europe
in 2016.

6
30
41

% of raw material in a
prepared food product.

the decline in wild
salmon catches in Alaska.

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17

Delpierre and its chef revive traditional and easy-toprepare recipes (brandade, gratin, risotto...) while
Iceco restyles Bismarck herring with cranberries. Parc
Saint Kerber slightly smokes Breton scallops and
Vilsund Blue does the same with Danish mussels.
The Dutch Prins & Dingemanse smokes local products but puts them afterwards in oil in a tin.

( A touch of convenience )
Marine Harvest comes once again with a
good number of practical solutions, targeting notably younger consumers: salmon rolls,
Christmas Baubles, crumble in a wooden basket... Delpierre presents a salmon 'ham' and
a platter of sushi in a visiopac conditioning.
The Etablissements Fournier et Fils share the
same concern for transparency and promote
their smoked cod loins under skin. Greenland Seafood thinks about busy
people with its microwavable recipe of white fish in a sauce. The slices of
cold-smoked salmon offered by Hunt Fish are practical and delicious culinary ingredients, just like the roasted, hot smoked salmon of Multiexport,
crumbled and packaged under modified atmosphere. To enhance these
offers and recipes, Globe Export comes with its range of fine, seaweedbased sauces.

( Salmon versus Trout )
The pink king is increasingly in competition with its
delicious, less expensive cousin. Chipster Food transforms it into an easy-to-cook recipe. Guyader banks
on regional gastronomy by promoting the Breton
trout. The Finnish company, Disas, offers it in a verrine, in the form of a fine mousse.

Table des matières de la publication Daily 2017 - 25 avril 2017