At the beginning of the year, EUMOFA – the European Market Observatory for Fisheries and Aquaculture Products – released “Smoked Salmon in the EU”, a comprehensive analysis of the supply chain, production, and consumption of Atlantic salmon (Salmo salar). While the report focuses on major EU consumer markets such as France, Germany, and Poland, the study makes one fact unmistakably clear: The Nordics remain the heart of the global salmon industry — from aquaculture to exports, from innovation to quality.
Nordic Dominance in Global Salmon Production
In 2022, global Atlantic salmon production reached 2.9 million tonnes, up 37% compared with 2013.
Almost all of this comes from aquaculture, with wild catches representing less than 0.1% and declining over decades.
Norway Leads the World
54% of global Atlantic salmon production comes from Norway, the undisputed global leader. Other Nordic regions contribute significantly:
Faroe Islands: 4%
Iceland: One of the fastest-growing producers globally, with an extraordinary +1,322% growth between 2013–2022.
Denmark and Finland: Smaller but strategically important producers, especially for the EU market.
Sweden: Now a marginal producer after a collapse in wild salmon catches.
Outside the Nordics, only Chile (26%), the UK (6%), and Canada (4%) come close.
Norwegian farmed salmon remains the backbone of Europe’s smoked salmon industry. Exported primarily fresh and head-on gutted (HOG), it is sent for processing across EU Member States — especially Poland, Lithuania, France, and Denmark.
How Salmon Is Farmed in the Nordics: A Quick Overview
Nordic aquaculture follows a 2–3 year cycle:
1. Freshwater phase (8–15 months) – eggs hatch in cold freshwater tanks; juveniles are fed pellet diets until they reach 100–300g.
2. Sea phase (14–22 months) – salmon grow in ocean nets until reaching commercial weights of 4–6 kg.
3. Harvest and export – salmon are processed, graded (superior, ordinary, production), and shipped across Europe and Asia.
Low temperatures, deep fjords, strict regulation, and centuries-old knowledge make Nordic environments particularly suited for salmon farming.
EU Production: A Minor, Mostly Nordic Story
EU-27 salmon production remains very limited compared with Norway and the Faroe Islands. In 2022:
15,587 tonnes were produced in the EU.
Ireland accounted for 88% of EU output.
Denmark (9%) and Finland (mainly wild catches) followed distantly.
Sweden’s catches dropped –81% in one year, contributing to a long-term collapse.
The EU: A Smoked Salmon Powerhouse Built on Nordic Raw Material
Although the EU produces little raw salmon, it has a major processing industry for smoked salmon, relying almost entirely on Nordic imports.
Main EU Processing Countries (2022)
Poland – 47%
Lithuania – 19%
France – 14%
Denmark – 10%
Poland, France, and Denmark depend heavily on Norwegian, Faroese, and Icelandic fresh salmon.
Consumption Patterns
The EU consumed:
1.1 million tonnes (LWE) of salmon in 2022
145,653 tonnes of smoked salmon
The biggest EU markets for smoked salmon:
1. France – 28%
2. Germany – 18%
3. Italy – 16%
4. Poland – 15%
Nordic Salmon Prices: The Driver of Europe’s Market
Nordic price trends directly shape the entire EU smoked salmon industry.
Norwegian HOG Salmon Export Prices (€/kg, average)
2015: €4.67
2016: €6.81 (major price shock)
2017–2020: Gradual decline to €5.21
2021: €5.76
2022: Record high €8.24
2023: Stable at €8.27
These fluctuations, driven mainly by biological cycles, sea temperatures, production regulations, and seasonal demand, strongly influence processing costs across Europe. Christmas weeks, for instance, regularly trigger temporary price spikes due to intense demand.
Nordic Hubs for EU Salmon Trade
Sweden & Denmark: the Gateways
Although not major consumers, Sweden and Denmark account for:
59% and 15% of EU fresh salmon import value respectively (2023).
Both countries act as logistical transit hubs for Norwegian salmon into the EU.
Why Europe Loves Nordic Salmon
Several factors explain the dominance of Nordic salmon in the smoked category:
1. Environmental conditions
Cold, clean waters of Norway, Iceland, and the Faroes create ideal growth conditions.
2. Strong animal-health controls
Nordic aquaculture is globally recognised for traceability and strict regulation.
3. Consistent quality and grading
Nordic exporters provide uniform, efficiently processed raw materials — essential for mass-scale smoking industries.
4. Proximity to EU markets
Short transport times ensure freshness for smoking plants in Poland, France, Denmark, and Lithuania.
Smoked Salmon in the Nordics: Culture and Tradition
Despite being a global industry, smoked salmon retains strong cultural roots in the Nordics:
In Norway, both cold-smoked and hot-smoked varieties are part of traditional cuisine.
In Denmark and Sweden, smoked salmon accompanies festive dishes and the classic smørrebrød.
The Faroe Islands maintain unique curing and fermentation traditions (ræstur fiskur), though less common for salmon.
Iceland’s rapid aquaculture growth is reshaping its culinary export profile.
Conclusion: A Nordic Industry Feeding Europe
EUMOFA’s report confirms what food professionals, chefs, and consumers have long known: Europe’s smoked salmon is, in essence, a Nordic product — even when processed elsewhere. From the icy fjords of Norway to the windswept waters of the Faroe Islands and Iceland’s booming aquaculture sector, the Nordics provide the raw material, expertise, and quality that drive one of the EU’s favourite seafood categories. As global demand continues to rise and environmental standards tighten, the role of Nordic countries will only become more central in shaping the future of salmon production and the European smoked salmon industry.
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