2023-10-17 18:01:54
Smoked salmon and trout will be a little more expensive for the end-of-year holidays, with an increase in price however “half as strong” as in December 2022, the union of Fresh Catering Companies (ETF) estimated on Tuesday ).
After an increase in the price of around 10% in 2022, the fresh catering companies (Aqualande, Delpeyrat, Labeyrie, etc.) estimate that “ the increase will be half as strong » in 2023, declared Jacques Trottier, president of the ETF “smoked salmon and trout” group, during a press conference in Paris.
The 40 gram slice of smoked salmon should cost “ between 5 and 10 cents more ” for the holidays, estimated Mr. Trottier, also general manager of Labeyrie Fine Foods, emphasizing that the price of salmon from Norway, where nearly two thirds of smoked salmon in France come from, ” is higher than last year at the same period ».
This increase does not worry the sector. Despite inflation and price increases last year, the festive meal remained “ a safe moment ”, with purchases “ up 8% in value over the month of December 2022 for salmon and 2.2% for trout “, declared Mr. Trottier.
Of the 52,500 tonnes of salmon imported by smoking workshops last year, the majority came from farms in Norway (61%) and Scotland (26%). Some 2% come from Ireland for organic salmon. Wild salmon (7%) arrive frozen from Alaska.
Trout smoked in France (18,300 tonnes, 100% farmed) are mainly produced by French aquaculture (63%), with a third coming from other European Union countries.
Efforts for sustainable resource management
According to ETF, the 30 French smoking companies, which employ nearly 2,840 people, achieved a turnover in 2022 up 8.8% over one year, to nearly 776 million euros (613 million for salmon and 163 million for trout).
French workshops, which produce three quarters of the 40,600 tonnes of smoked salmonids consumed in France, increased their production by 3.8% in 2022.
ETF also highlighted the sector’s efforts towards sustainable management of marine resources. “ Today, it takes less than 500 grams of wild fish meat to raise 1 kg of salmon. “, once morest ” 4 kg of fish caught in the 1990s », Assured Vincent Gélamur, of the national union of salmon and trout industries.
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