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Dehydrated Seafood Market By Type (dehydrated Fish, Dehydrated Crustaceans, Dehydrated Mollusks, And Other Dehydrated Seafood), By Technology (vacuum Dried, Sun Dried, Spray Dried, Freeze Dried, Hot Air Dried, And Others) And By Region - Global Industry Analysis, Size, Share, Growth, Trends And Forecast To 2024
Dehydrated shellfish are the result of dehydration, which is the mechanical removal of water content from the bodies of marine animals. The elimination of water content reduces the activity of muscle enzymes and microorganisms in the collections of marine animals, which also contributes to the conservation of shellfish for more extended periods. Dehydrated seafood does not require refrigeration to be stored at home or while consumed.
Therefore, it is rich in nutrients such as vitamins, proteins, iron and calcium. The growing demand for seafood with a longer shelf life, together with the increasing demand for seasonal seafood products worldwide, has played an essential role in the development of the market for dried seafood in the world. The use of dehydrated shellfish as ingredients in food is another driving force in the world market for dried shellfish. The health benefits of eating dehydrated seafood have also fueled the growth of the market worldwide.
Pure dried fish is a natural product that preserves the antioxidants and omega-3 benefits of fresh fish while being healthy and widely available food for both humans and dogs. The fish helps reduce heart attacks and ensures the proper functioning of the bloodstream.
The growing demand for seafood with a longer shelf life contributes to the world market for dried seafood. A longer shelf life promotes healthy consumption and quality retention, which increases the profitability and efficiency of dried seafood products.
How to dehydrate seafood
Always use only the leanest fish, not frozen, but fresh to make sure you get the best quality.
• Fish skin and bone
• Cut into slices or strips 1/4 inch (6 mm)
• Marinate 12 hours in the refrigerator.
• Rinse and place in dehydrator trays in a single layer
• Seafood dehydration should last approximately 12 hours at 145F / 63C. Once finished, the jerky should be a bit brittle or dry and hard.
• Place them in zippered bags, glass jars or vacuum-sealed containers. It should be stored in a dark place at room temperature for a maximum of two months. Or, it can increase the shelf life if you freeze it.
Dry fish ingredients are used among other things in soups, sauces, salad dressings, and condiments. They are also used as flavor enhancers in various food products. Dry white fish, cod and haddock are low in fat and calories, while sardines, trouts, salmon and mackerels are oil seeds rich in omega-3 that protect even more against coronary heart disease. They also help develop sharp teeth and bones.
High protein content with few calories
Protein is an essential source of antibodies and enzymes for all living things and is an integral part of muscles, hair and other components of the body. Dry fish provides an excellent source of protein with fewer calories than other foods such as beef. One hundred grams of dried fish contains approximately 80% protein with 300 calories, while meat contains more than twice the calories with much less protein. This profile makes dry fish an attractive purchase for those looking to increase their consumption of healthy foods and offers an undeniable advantage for dry fish retailers.
Positive Nutritional Profile
Most dried fish contain little salt or cholesterol, while they are rich in essential vitamins and minerals. It is also low in saturated fat, which aggravates or causes heart problems and high blood pressure. Given this profile, retailers can legitimately claim the health benefits of their products. With the growing awareness of obesity, diabetes and heart disease, the demand for dried fish will also increase, which will benefit retailers.
Geographically, the global dehydrated seafood market can be divided into regions of North America, Latin America, Western and Eastern Europe, Asia-Pacific, Middle East, and Africa. Among the countries in the Asia-Pacific region, Japan is expected to dominate the global market during the forecast period in terms of income and consumption share.
Dehydrated seafood has long been used as a traditional snack in the Asia-Pacific region. Developing economies are expected to represent a growing demand for dehydrated shellfish, which is increasingly being used as a critical food ingredient worldwide.