March / April 2014 EM 2
Country profiles: Turkey and the Netherlands
Technology: Gentle smoking lessens the preservative effect but drastically reduces hazardous substances
Fisheries: …
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At the Marel Salmon ShowHow event in Copenhagen in February an analyst from Rabobank analysed developments in the salmon market to make forecasts about the next years. Gorjan Nikolik suggested that in 2014 Norwegian production of salmon would grow 5-8%, while the forecast
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After drying and salting, smoking is one of the oldest methods of preserving foods. All three techniques remove some of the tissue fluid from the food and thereby slow down spoilage and decay processes. This mode of action is still used today when we smoke food products. However, modern technology and electronic controls ensure an optimum smoke environment to produce healthier, tasty smoked products.
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January / February 2014 EM 1 Country profiles: Poland and Germany Technology: Processing machinery for tiny fish Fisheries: Fishermen get a stronger voice in fisheries-related decisions …
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The long years of tenacious struggle over the reform of the EU Common Fisheries Policy came to a successful end when it was officially adopted after the European Parliament’s plenary session gave its full support in December last year. It is to usher in a fundamental change in Europe’s fisheries policy, prevent overexploitation of the seas, and make sustainability a basic principle in fisheries.
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Over the past 30 years, Spain has developed its aquaculture sector through technological investments and the promotion of marine and inland aquaculture products. Promotion has been done at government, association, and at producer level. Different tools have been used, such as fairs, exhibitions, implementation of standards, designation of origin, as well as marketing and information campaigns.
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For the last twenty years the tendencies in the fish processing and canning industry have been that the fish have become smaller and smaller. This means that that yesterday’s processing machines, designed as they were to process bigger fish, can no longer cope with today’s demand, as the fish are often smaller than originally envisaged by the engineers.
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Currently, the EU imports 65% of its seafood requirements. Owing to restrictions, only 25% can be supplied by EU fisheries, and EU aquaculture supplies a mere 10%. According to the document “Strategic Guidelines for the sustainable development of EU aquaculture”, the growing gap between the level of EU seafood consumption and the volume of captures from fisheries can be closed through EU aquaculture. In the Mediterranean region, that means primarily sea bass and seabream.
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The frozen skipjack price remains strong at USD 2 300-2 400/tonne for delivery to Bangkok. During early June, there was a softening in the price to USD 2 150/tonne that lasted for a short period. Marketers indicate that prices have bottomed out and could possibly increase again in a short time. In the high-end sashimi and non-canned tuna trade, demand remains low this year in the largest market, Japan.
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EUROFISH was asked by the Romanian Ministry of Environment and Climate Change to conduct a market survey about the possibilities for organic freshwater aquaculture products focusing on carp and trout.…
