SEAFOOD INDUSTRY MAKES A SPLASH AT SIAL PARIS
For 1.4 billion people worldwide, fish and shellfish represent the primary source of protein, accounting for around 20% of their total food intake. Over the past six decades, consumption has doubled, rising from 10 kg per person in 1960 to more than 20 kg in 2019. Today, the seafood sector is valued at an estimated €574 billion globally in 2024, with forecasts pointing to a compound annual growth rate of more than 6.5% between 2024 and 2028.
A global appetite for seafood
Asia leads the world in seafood consumption, generating more than half of global sales, worth €367 billion in 2024. Within the region, China dominates in volume with 65 million tonnes consumed annually, while the Maldives top the per capita rankings with an impressive 87 kg per inhabitant each year. Iceland follows closely at 84 kg per person, while Japan continues to stand out for its culinary culture: three out of five Japanese people eat seafood at least twice a week.
Europe too plays a substantial role in the sector, with consumption averaging 23 kg per person per year, amounting to more than €111 billion in 2024. Portugal leads the continent with 56.8 kg consumed per capita, followed by Spain at 45.6 kg and Malta at 37 kg. France also remains a seafood stronghold, with annual consumption of 33 kg per person and €7 billion spent annually.
In France, salmon is a staple—cited as essential by 70% of consumers. It has consistently driven category growth, with sales increasing year after year. Shellfish such as lobster, oysters and scallops are particularly prized during the festive season, while everyday consumption is shifting towards frozen products. Indeed, two-thirds of seafood eaten in Europe in 2022 was frozen.
Consumer trends driving growth
Health, sustainability, and innovation are shaping purchasing decisions. A growing number of consumers are reducing meat intake and replacing it with seafood: in France, 41% of those seeking to cut down on meat say they would turn to fish and shellfish first. Concerns about origin and traceability are also strong, with organic and sustainability labels gaining ground alongside national quality marks such as Pavillon France.
Global demand is also influenced by premiumisation. Consumers are increasingly seeking distinctive tastes and novel textures, with innovations such as maturation and fermentation methods adding value. Algae, for instance, represent one of the fastest-growing categories, benefitting from both health perceptions and environmental credentials.
The seafood sector at SIAL Paris
Against this backdrop, SIAL Paris stands out as a leading international marketplace for seafood. At the last edition, 190 exhibitors presented their ranges, with 94% of them coming from outside France. From fresh and frozen to smoked, marinated, canned, organic and sustainably sourced, the range of products was remarkably diverse, featuring market leaders such as Labeyrie Fine Foods (France), Sea Value Europe BV (Netherlands), and Thai Union Manufacturing Co. Ltd (Thailand).
With 92% of visitors holding decision-making or influencing roles, exhibitors gain direct access to buyers from retail, foodservice, hospitality and import-export. In 2024, 14 seafood products were highlighted in the flagship SIAL Innovation Awards, with King Crab Meat by Vaag Seafood winning the Grand Prize in the seafood category.
As seafood consumption is set to rise steadily in the coming years, with consumer expectations evolving rapidly, SIAL Paris provides the ideal stage for innovation, networking and business growth. As a meeting point for more than 285,000 food professionals, the show is a vital hub for the industry, offering a unique vantage point on the trends, challenges and opportunities shaping the seafood sector worldwide.
SIAL Paris also provides unparalleled international reach. With 70% of all visitors arriving from outside France, and representation from over 194 countries, the show offers exhibitors a launchpad into new markets worldwide.
Image credit: Mike Bergmann - Unsplash