Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Forecast Data Period | 2026 - 2031 |
| Base Year Market Size (2025) | USD 22.13 Billion |
| Market Size (2026) | USD 22.54 Billion |
| Market Size (2031) | USD 24.72 Billion |
| Growth Rate (2026 - 2031) | 1.86% CAGR |
| Market Concentration | Low |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
|
Middle East Seafood Market Analysis by Mordor Intelligence
The Middle East seafood market size is projected to expand from USD 22.13 billion in 2025 and USD 22.54 billion in 2026 to USD 24.72 billion by 2031, registering a 1.86% CAGR between 2026 and 2031. Strong expatriate inflows, accelerating tourism targets, and government-backed aquaculture programs are reshaping category demand away from traditional wet-market purchases toward modern retail and foodservice channels. Off-trade growth is tied to 15- to 30-minute e-grocery delivery models that now cover all major Gulf cities. At the same time, on-trade volumes benefit from premium hotel and restaurant procurement linked to Saudi Arabia’s Vision 2030 and Dubai’s year-round visitor traffic. Supply chains are rapidly integrating traceability and cold-chain technology, compressing spoilage rates and allowing value-added product lines, marinated fillets, portion-controlled packs, and omega-3-fortified shrimp to command double-digit price premiums. At the same time, farmed alternatives are scaling faster than wild-caught supply as water-efficient recirculating systems circumvent regional scarcity constraints.
Key Report Takeaways
- By seafood type, fish led the Middle East seafood market with 64.02% share in 2025, while shrimp is forecast to post the fastest 2.45% CAGR through 2031.
- By form, frozen formats dominated with 52.13% share in 2025; processed seafood is advancing at a 2.33% CAGR to 2031.
- By source, wild-caught accounted for 60.81% volume in 2025, whereas farmed seafood is projected to rise at a 3.70% CAGR through 2031.
- By distribution channel, on-trade outlets held 55.18% share in 2025, yet off-trade sales are growing at 2.63% CAGR to 2031.
- By geography, the United Arab Emirates captured 25.37% revenue in 2025; Bahrain is the fastest-growing country at 3.44% CAGR over 2026-2031.
Note: Market size and forecast figures in this report are generated using Mordor Intelligence’s proprietary estimation framework, updated with the latest available data and insights as of January 2026.
Middle East Seafood Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Health-conscious shift toward lean protein and omega-3-rich diets | +0.4% | United Arab Emirates, Saudi Arabia, Qatar, Bahrain | Medium term (2-4 years) |
| Growth in expatriate population and tourism driving seafood demand | +0.4% | United Arab Emirates, Qatar, Kuwait, Saudi Arabia | Short term (≤ 2 years) |
| Increasing preference for processed and value-added seafood products | +0.3% | United Arab Emirates, Saudi Arabia, Bahrain, Kuwait | Medium term (2-4 years) |
| Focus on sustainable and traceable sourcing practices | +0.2% | United Arab Emirates, Oman, Saudi Arabia, Qatar | Long term (≥ 4 years) |
| Global culinary trends influencing foodservice industry demand | +0.3% | United Arab Emirates, Saudi Arabia, Qatar | Short term (≤ 2 years) |
| Government initiatives supporting aquaculture and food security | +0.5% | Saudi Arabia, United Arab Emirates, Oman, Bahrain | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Understand The Key Trends Shaping This Market
Download PDF
Health-conscious shift toward lean protein and omega-3-rich diets
Consumer awareness regarding weight management, cardiovascular health, and cognitive well-being is driving demand for lean protein and omega-3-rich seafood. This trend reflects a shift from saturated-fat-heavy red meats to nutrient-dense alternatives that offer satiety and long-term health benefits in a single serving. Research from the National Library of Medicine indicates that seafood typically provides 20–30% of its total weight as high-quality, easily digestible protein, along with essential amino acids that support muscle maintenance and metabolic health [1]Source: National Library of Medicine, "Dietary Intake and Nutrient Composition of Seafood," ncbi.nlm.nih.gov. Local species such as sardines and mackerel, rich in omega-3s, are increasingly promoted in regions like the Arabian Gulf for their heart and brain health benefits. This positions seafood as both a lean protein source and a functional ingredient in preventive nutrition. In response, manufacturers and retailers are expanding their offerings of chilled, frozen, and ready-to-cook fish, focusing on clean-label, high-protein, and omega-3 claims. Brands such as Al Kabeer exemplify this trend by marketing frozen fish fillets and value-added seafood snacks to health-conscious families seeking convenient, lower-fat alternatives to traditional meat-based meals.
Growth in expatriate population and tourism driving seafood demand
The increasing presence of expatriate communities and the growth of tourism are driving demand for diverse seafood offerings across the Middle East. International residents and visitors are introducing consumption patterns from Europe, Asia, and North America into local foodservice and retail channels, prompting hotels, resorts, and casual dining chains to expand their menus with a broader range of fish, shrimp, and shellfish. In Saudi Arabia, the Ministry of Tourism reported that 116 million domestic and inbound tourists visited in 2024, significantly boosting seafood demand in hospitality hubs near key destinations such as the Red Sea and major religious sites [2]Source: Ministry of Tourism, Saudi Arabia, "Ministry of Tourism: Saudi Arabia Tops 100 Million Tourist Mark for the Second Year in a Row," mt.gov.sa. Modern retail and wholesale suppliers are aligning with this demand, with companies like The Deep Seafood Company in the United Arab Emirates and neighboring markets enhancing chilled and frozen seafood supply to restaurants and hotels. This interconnected growth of expatriate populations, rising tourist numbers, and improved distribution networks is collectively supporting the sustained expansion of the seafood market in the region.
Global culinary trends influencing foodservice industry demand
The Middle East foodservice industry is experiencing significant shifts driven by global culinary trends, as consumers increasingly seek diverse international flavors alongside regionally adapted dishes. This has led restaurants and hotels to expand seafood offerings, incorporating Mediterranean, Japanese, and Southeast Asian influences. The growing demand for dishes such as sushi, poke bowls, and seafood ramen has resulted in higher imports of tuna, salmon, and shrimp, particularly in urban markets like Dubai and Riyadh. Premium casual dining concepts are elevating seafood through grilled, wood-fired, and mezze-style presentations, aligning with local dining traditions that emphasize sharing. Health-conscious dining trends are reinforcing seafood’s position as a lean protein, prompting foodservice operators to highlight options like grilled fish, ceviche, and seafood salads. Sustainability considerations are also influencing sourcing decisions, with operators favoring responsibly sourced shrimp and certified fish to appeal to environmentally conscious consumers. International hotel chains and quick-service restaurants (QSRs) are localizing global seafood recipes to meet halal requirements and regional preferences, as seen with brands like P.F. Chang’s in the UAE and SushiArt in Saudi Arabia. Additionally, Mediterranean seafood restaurants such as Gaia Dubai reflect the rising demand for experiential, ingredient-focused dining. These trends are driving sustained seafood menu innovation and volume growth across the region’s foodservice channels.
Government initiatives supporting aquaculture and food security
Government initiatives are driving the growth of aquaculture and enhancing food security in the Middle East by focusing on domestic seafood production to reduce import dependency and stabilize supply chains. In Saudi Arabia, the Ministry of Environment, Water, and Agriculture (MEWA) has set an ambitious target of producing 600,000 tonnes of fish annually by 2030, aligning with national food security objectives. This initiative corresponds with a projected annual seafood consumption growth rate of 7.4% through 2030, fueled by increasing protein diversification and a shift toward healthier eating habits. Population growth and rising per capita seafood consumption are expected to create an additional demand of 500,000 tonnes by 2030, necessitating significant investments in aquaculture [3]Source: Ministry of Environment, Water and Agriculture, "Investment in Aquaculture," mewa.gov.sa . These developments are accelerating public–private partnerships, licensing reforms, and infrastructure funding for fish farms and hatcheries. Companies such as Saudi Fisheries Company and National Aquaculture Group (Naqua) are expanding operations to meet domestic sourcing mandates and Vision 2030 priorities, reducing reliance on imports. Collectively, these policy-driven measures are reshaping the seafood market, fostering self-sufficiency, and ensuring long-term supply stability in the region.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Competitive pressure from alternative protein sources | -0.2% | United Arab Emirates, Saudi Arabia, Qatar | Medium term (2-4 years) |
| Challenges in enhancing export competitiveness | -0.1% | Oman, Saudi Arabia, United Arab Emirates | Long term (≥ 4 years) |
| Compliance with stringent regulatory and quality standards | -0.2% | GCC-wide, with emphasis on Saudi Arabia, United Arab Emirates, Bahrain | Short term (≤ 2 years) |
| Impact of climatic and environmental factors | -0.2% | Oman, United Arab Emirates, Saudi Arabia, Rest of Middle East | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Competitive pressure from alternative protein sources
Seafood demand in the Middle East is being impacted by competitive pressure from alternative protein sources as consumers increasingly diversify their protein intake toward poultry, plant-based, and fortified foods that provide price stability and convenience. This trend is particularly prominent in mass foodservice and quick-service restaurant (QSR) formats, where chicken-based menus and blended protein products are easier to scale and adapt to local preferences. Plant-based seafood alternatives are also gaining visibility through retail and café channels, appealing to flexitarian and sustainability-conscious consumers. These alternatives compete by offering affordability, consistency, and longer shelf lives compared to fresh and chilled seafood. As a result, seafood operators face margin pressures and must differentiate through quality, origin, and culinary narratives. Retailers and foodservice chains are responding by allocating more menu space to non-seafood proteins that simplify supply chains. For instance, Beyond Meat’s plant-based products in the UAE are expanding protein options in casual dining and retail. Similarly, Almarai’s poultry portfolio continues to meet protein demand across Saudi Arabia, indirectly reducing seafood menu penetration. These dynamics collectively constrain seafood’s volume growth, despite the overall increase in protein consumption across the Middle East.
Impact of climatic and environmental factors
Environmental and climatic challenges are creating significant constraints for the seafood industry in the Middle East. Rising sea temperatures, coral reef degradation, and marine pollution are disrupting fish habitats, altering stock distribution, and weakening natural spawning cycles. These disruptions reduce wild-catch availability and lead to supply and price volatility for processors, retailers, and foodservice operators. Simultaneously, water scarcity and reliance on energy-intensive desalination are driving up operational costs for coastal aquaculture and processing facilities, particularly in Gulf countries where hypersaline conditions require advanced, capital-intensive systems to maintain fish health. Extreme weather events, such as cyclones in Oman and dust storms in Saudi Arabia, further exacerbate these challenges by damaging infrastructure and interrupting cold-chain logistics, exposing the seafood supply chain to weather-related shocks. Operators heavily reliant on local wild stocks or nearshore farming face heightened biological and reputational risks. However, vertically integrated companies like Saudi Fisheries Company are mitigating these risks by investing in resilient aquaculture technologies and diversified sourcing, showcasing how industry stakeholders are adapting their business models and sustainability practices to address tightening environmental constraints.
Segment Analysis
By Seafood Type: Shrimp Gains on Fish Dominance
Fish is anticipated to hold a dominant 64.02% share of the seafood market by 2025, supported by entrenched consumption patterns, diverse species availability, and established supply chains connecting Indian Ocean fisheries to GCC ports. Hamour remains culturally significant in Saudi Arabia and Qatar, commanding premium prices, particularly for wild-caught variants that are priced significantly higher than farmed alternatives. This premium positioning reinforces fish’s role in traditional dining and hospitality menus while enhancing its reputation for freshness and quality. Salmon is also gaining popularity among expatriate South Asian and Western communities, emerging as a cross-cultural staple in both retail and foodservice sectors. Companies such as Asmak UAE utilize diversified sourcing strategies to stabilize fish availability across premium and mass-market segments. However, salmon’s reliance on imports exposes buyers to currency fluctuations from key suppliers like Norway and Chile, introducing pricing volatility to this otherwise resilient segment.
Shrimp is the fastest-growing segment, with a projected CAGR of 2.45% through 2031, driven by scalable aquaculture and increasing demand for value-added products. Consumer preferences are shifting toward peeled, pre-cooked, and frozen shrimp formats that offer convenience for quick meal preparation and portion control. NAQUA’s ASC-certified farms, supplying Lulu Group’s frozen sections, exemplify the effectiveness of integrated aquaculture-to-retail models in meeting convenience-driven demand. In contrast, other seafood categories such as crab, lobster, and squid remain niche due to cultural preferences favoring fin fish and limited live-transport cold-chain infrastructure. Lobster demand is concentrated in luxury hotels and fine-dining channels, where premium pricing supports imports despite low volumes. These trends underscore shrimp’s growing prominence, while other seafood categories face structural constraints.
Note: Segment shares of all individual segments available upon report purchase
Get Detailed Market Forecasts at the Most Granular Levels
Download PDF
By Form: Processed Formats Challenge Frozen Leadership
Frozen seafood continues to dominate the regional seafood market, projected to account for 52.13% of the market share by 2025. Its extended shelf life of 12–18 months, compared to the 3–5 days of fresh seafood, ensures a reliable supply for bulk buyers such as retailers, hotels, and restaurants aiming to minimize waste. The harsh desert climate, with summer temperatures exceeding 45°C, further reinforces the reliance on frozen formats, as maintaining an unbroken cold chain for fresh and chilled fish is challenging outside major metropolitan areas. This has led to a preference for frozen blocks, fillets, and IQF shrimp, which help operators protect margins and maintain product quality. Fresh and chilled seafood, while positioned as a premium offering in luxury hotels and fine-dining establishments, accounts for less than 10% of total market volume due to spoilage risks and logistical complexities. These premium channels highlight fresh seafood as a status symbol rather than a mainstream volume driver.
Processed seafood is emerging as a significant growth area, with a projected CAGR of 2.33% through 2031. The rise of dual-income households and time-constrained urban consumers in Gulf cities is driving demand for pre-marinated fillets and value-added products that save 20–30 minutes of preparation time. Retailers are increasingly allocating space to ready-to-cook SKUs, such as pre-marinated fish portions and breaded shrimp, which offer convenience and quality. While frozen seafood remains essential for storage and logistics, the fastest value growth is shifting toward processed, higher-margin products, supported by frozen infrastructure.
By Source: Farmed Seafood Narrows Wild-Caught Gap
Wild-caught seafood continues to play a significant role in the supply chain, projected to account for 60.81% of the market share in 2025. Fisheries in the Indian Ocean and Arabian Gulf remain key sources for culturally important species such as hamour and kingfish, which are highly valued by consumers. However, the dominance of wild-caught seafood is increasingly challenged by issues such as overfishing and rising sea temperatures, which disrupt spawning cycles and reduce catch volumes. These challenges create volatility in availability and pricing, impacting processors, retailers, and foodservice buyers. Premium species like hamour maintain a price and status premium in markets such as Saudi Arabia and the United Arab Emirates, reinforcing their presence in high-end dining and special occasions. As supply pressures mount, stakeholders are exploring more predictable sources to complement wild-caught stocks while preserving the sensory and cultural attributes of these heritage species. Stricter regulations, seasonal fishing bans, and sustainability requirements further underscore the need for alternative solutions.
Farmed seafood is emerging as a critical component of the market, with a projected growth rate of 3.70% CAGR through 2031. Governments, investors, and retailers are aligning around aquaculture as a strategic priority for food security and export growth. Certification programs like ASC, BAP, and MSC are driving this expansion by ensuring traceability and responsible farming practices, which open doors to premium markets. Technological advancements, such as recirculating aquaculture systems (RAS), enable year-round production, mitigating risks associated with climate variability and seasonal bans. However, farmed seafood producers face challenges such as feed-cost volatility and disease outbreaks, making risk management and innovation essential for long-term success. Together, wild-caught and farmed seafood are reshaping the market, balancing tradition, sustainability, and supply security.
Note: Segment shares of all individual segments available upon report purchase
Get Detailed Market Forecasts at the Most Granular Levels
Download PDF
By Distribution Channel: Off-Trade Gains on Foodservice Dominance
On-trade channels are projected to dominate seafood distribution in the Middle East, holding a 55.18% share by 2025. This is driven by robust tourism and expatriate dining habits, which sustain demand in hotels, casual dining, and quick-service restaurants. Dubai's 17.15 million visitors in 2023 and Saudi Arabia's target of 150 million tourists by 2030 highlight the scale of seafood procurement by international hotel chains and themed restaurants. These establishments focus on menus featuring grilled fish, sushi, and premium shellfish, reinforcing foodservice as a key driver of seafood consumption. Additionally, the demand for portion-controlled fillets, IQF shrimp, and ready-to-fry breaded items reflects the influence of tourism and expatriate preferences on product specifications, favoring suppliers equipped to meet HoReCa requirements at scale. Meanwhile, off-trade channels are gaining momentum, with a 2.63% CAGR projected through 2031, as modern retail and e-commerce platforms cater to at-home seafood consumption among young families and professionals.
Off-trade channels are evolving through digital and proximity formats, reshaping consumer access to seafood and narrowing the gap with foodservice. Online platforms like Carrefour NOW, Noon Daily, and Talabat Mart integrate cold-chain logistics into 15–30 minute delivery windows, enabling the delivery of frozen fillets, peeled shrimp, and ready-to-cook marinated portions while maintaining temperature standards. Convenience stores are also emerging as experimental channels, with single-serve seafood formats targeting commuters and students in metro stations. These innovations create new consumption occasions, from online weeknight dinners to impulse protein snacks, gradually challenging on-trade dominance while relying on foodservice hubs to introduce new seafood styles and build category familiarity.
Geography Analysis
The United Arab Emirates (UAE) plays a pivotal role in the regional seafood trade, holding a 25.37% market share in 2025. Dubai’s temperature-controlled warehouses and the Jebel Ali Free Zone’s re-export infrastructure enable the UAE to act as a consolidation hub for GCC seafood imports, ensuring consistent product availability across neighboring markets. Dubai’s 17.15 million visitors in 2023 and its network of over 700 hotels underpin a premium foodservice ecosystem, where fine-dining venues with per-plate seafood prices exceeding USD 40 drive demand for high-value species, live products, and chef-ready formats. Additionally, Carrefour’s hypermarkets and Lulu’s regional headquarters in Abu Dhabi position the UAE as a testing ground for retail innovations, such as blockchain-based traceability pilots and advanced e-commerce cold-chain models, further strengthening its leadership in the Middle East seafood market.
Saudi Arabia is rapidly advancing its seafood value chain by expanding cold-chain infrastructure and implementing stricter regulatory frameworks to support higher domestic consumption and food security goals. The introduction of Saudi Food and Drug Authority (SFDA) blockchain-linked import certificates in 2024 has raised compliance standards, favoring larger distributors and integrated producers capable of adopting digital documentation and ensuring traceability. Expanded cold storage facilities at key ports and inland logistics hubs improve the distribution of both imported and domestically farmed seafood, while Vision 2030 initiatives bolster the aquaculture sector. These developments are transforming Saudi Arabia into a more structured and scalable market, reducing its reliance on imports and enhancing its role within the regional seafood landscape.
Bahrain, advancing at a compound annual growth rate (CAGR) of 3.44% through 2031, is emerging as a dynamic market driven by regulatory measures such as the 2025 juvenile-fish harvesting ban. This policy increases average transaction values by focusing on mature specimens, promoting sustainable harvesting practices, and aligning with regional sustainability narratives. Bahrain’s strategic location and strong connectivity to Saudi Arabia and Qatar enable it to leverage these regulations, positioning itself as a source of responsibly sourced, higher-value seafood. These dynamics are fostering partnerships with regional retail chains and premium restaurant groups, reinforcing Bahrain’s role as a fast-growing contributor to the Middle East seafood market.
Competitive Landscape
Geographic dispersion, species diversity, and the coexistence of industrial aquaculture, artisanal fisheries, and import-distribution networks contribute to the fragmented structure of the seafood market in the Middle East. This high fragmentation limits pricing power and results in inconsistent quality standards across retail and foodservice channels. Regional processors and traders compete with vertically integrated aquaculture firms, intensifying competition at both sourcing and distribution levels. Dependence on multiple origin countries further exposes buyers to variability in supply reliability and logistics performance. Large retailers and hospitality groups increasingly prioritize partners offering scale, traceability, and consistent quality. For example, Asmak UAE operates across processing, aquaculture, and distribution, positioning itself as a consolidating force in this fragmented market.
Certification standards such as MSC, ASC, and BAP are evolving from niche differentiators to essential requirements for market access. NAQUA’s ASC certification in 2024 enhanced its access to premium GCC retail channels and European export markets, highlighting certification as a commercial enabler rather than a reputational tool. This shift pressures smaller operators to upgrade compliance capabilities or risk exclusion from modern trade and hospitality contracts. Certification-linked sourcing is also influencing supplier selection among hotel chains and supermarkets, which increasingly demand verifiable sustainability claims. As compliance becomes standardized, competition is shifting toward operational efficiency and product innovation. Companies that integrate certification with scalable aquaculture and processing capabilities gain structural advantages in premium and export-oriented segments, accelerating consolidation around compliant suppliers.
Technology adoption is focused on traceability and cold-chain optimization to reduce fraud, extend shelf life, and support premium pricing. Dubai’s Jebel Ali Free Zone blockchain pilots, launched in 2025, enable importers to verify catch location and temperature integrity via QR codes, enhancing buyer confidence and regulatory compliance. Despite these advancements, gaps remain in value-added processing and e-commerce cold-chain logistics, where incumbents lack scale, and startups face high capital barriers. Companies like Barakat Group are expanding chilled food logistics capabilities, potentially addressing inefficiencies in the current ecosystem. Together, certification normalization and technology adoption are reshaping competitive dynamics in the seafood market.
Middle East Seafood Industry Leaders
-
National Aquaculture Group (NAQUA)
-
Oman Fisheries Co. SAOG
-
Albatha Group
-
Al Munajem Foods
-
Sea Pride LLC
- *Disclaimer: Major Players sorted in no particular order
Need More Details on Market Players and Competitors?
Download PDF
Recent Industry Developments
- September 2025: Finnforel, a Finnish foodtech and land-based aquaculture company, introduced a new premium brand, LoHi, in the United Arab Emirates. This launch brought the company's sustainably farmed rainbow trout to consumers in the region, with products made available at select LuLu Hypermarket stores in Dubai. LoHi products were offered in 150g individual fillets and 340g double packs, catering to busy professionals and health-conscious consumers seeking convenient meal options.
- January 2025: Al Islami Foods, a UAE-based company specializing in wholesome food products and halal meat, announced the launch of its Extra-Large Shrimps range with three products. These shrimps were wild-caught, free from hormones and antibiotics, keto-friendly, and high in protein.
- February 2024: NEOM, a sustainable regional development project in northwestern Saudi Arabia, announced the formation of a joint venture with Tabuk Fisheries Company. Supported by the Ministry of Environment, Water and Agriculture (MEWA), the joint venture, named Topian Aquaculture, was established to contribute to the National Livestock and Fisheries Development Program's target of producing 600,000 tons of fish products annually by 2030.
Middle East Seafood Market Report Scope
Fish, Shrimp are covered as segments by Type. Canned, Fresh / Chilled, Frozen, Processed are covered as segments by Form. Off-Trade, On-Trade are covered as segments by Distribution Channel. Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates are covered as segments by Country.
By Seafood Type
| Fish | Salmon |
| Hamour | |
| Other Fish Type | |
| Shrimp | |
| Other Seafood |
By Form
| Canned |
| Fresh/Chilled |
| Frozen |
| Processed |
By Source
| Farmed |
| Wild-Caught |
By Distribution Channel
| Off-Trade | Supermarkets/Hypermarkets |
| Online Retail Stores | |
| Convenience Stores | |
| Others | |
| On-Trade | Hotels |
| Restaurants | |
| Catering |
By Country
| Bahrain |
| Kuwait |
| Oman |
| Qatar |
| Saudi Arabia |
| United Arab Emirates |
| Rest of Middle East |
| By Seafood Type | Fish | Salmon |
| Hamour | ||
| Other Fish Type | ||
| Shrimp | ||
| Other Seafood | ||
| By Form | Canned | |
| Fresh/Chilled | ||
| Frozen | ||
| Processed | ||
| By Source | Farmed | |
| Wild-Caught | ||
| By Distribution Channel | Off-Trade | Supermarkets/Hypermarkets |
| Online Retail Stores | ||
| Convenience Stores | ||
| Others | ||
| On-Trade | Hotels | |
| Restaurants | ||
| Catering | ||
| By Country | Bahrain | |
| Kuwait | ||
| Oman | ||
| Qatar | ||
| Saudi Arabia | ||
| United Arab Emirates | ||
| Rest of Middle East | ||
Need A Different Region or Segment?
Customize Now
Market Definition
- Frozen / Canned Seafood - Frozen seafood are products whose average temperature is reduced to -18 ° C or lower to preserve the inherent quality of the fresh fish. Then it is kept at a temperature of -18 ° C or lower to maintain its shelf life.
- Processed Seafood - Processed seafood are the ones that have been cured, salted, marinated, dried, pickled, fermented or smoked for human consumption.
- Seafood - It contains marine species that can be consumed, particularly fish and shelled marine life.
- Shrimp - Shrimp are swimming crustaceans. They have long, slender muscles in their abdomens and lengthy antennae.
| Keyword | Definition |
|---|---|
| A5 | It is a Japanese grading system for beef. The 'A' means the carcass yield is the highest possible and the numeric rating relates to beef marbling, color and brightness of the flesh, its texture and color, luster, and fat quality. A5 is the highest mark wagyu beef can score. |
| Abbatoir | It is another name for a slaughterhouse and refers to the premise used for or in connection with the slaughter of animals whose meat is intended for human consumption. |
| Acute Hepatopancreatic Necrosis Disease (AHPND) | It is a disease that affects shrimp and is characterized by high mortalities, in many cases reaching 100% within 30-35 days of stocking grow-out ponds. |
| African Swine Fever (ASF) | It is a highly contagious viral disease of pigs caused by a double-stranded DNA virus in the Asfarviridae family. |
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| Bologna | It is an Italian smoked sausage made of meat, typically large and made from pork, beef or veal. |
| Bovine spongiform encephalopathy (BSE) | It is a progressive neurological disorder of cattle that results from infection by an unusual transmissible agent called a prion. |
| Bratwurst | It refers to a type of German sausage made from pork, beef or veal. |
| BRC | British Retail Consortium |
| Brisket | It is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts. |
| Broiler | It refers to any chicken (Gallus domesticus) that is bred and raised specifically for meat production. |
| Bushel | It is a unit of measurement for grains and pulses. 1 bushel = 27.216 kg |
| Carcass | It refers to the dressed body of a meat animal from which butchers trim the meat |
| CFIA | Canadian Food Inspection Agency |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Chuck Steak | It refers to a cut of beef that is part of the chuck primal, which is a large section of meat from the shoulder area of a cow |
| Corned Beef | It refers to beef brisket cured in brine and boiled, typically served cold. |
| CWT | Also known as a hundredweight, it is a unit of measurement used to define the quantity of meat. 1 CWT = 50.80 kg |
| Drumstick | It refers to a chicken leg without the thigh. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Ewe | It is an adult female sheep. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Forage | It refers to animal feed. |
| Foreshank | It is the upper part of the foreleg of cattle |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gizzard | It refers to an organ found in the digestive tract of birds. It is also called the mechanical stomach of a bird. |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grainfed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Jerky | It is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. |
| Kobe Beef | It is Wagyu beef specifically from the Kuroge Washu breed of cows in Japan. To be classified as Kobe beef, the cow must have been born, raised, and slaughtered within the Hyōgo prefecture in the city of Kobe in Japan. |
| Liverwurst | It is type of German sausage made from beef or pork liver. |
| Loin | It refers to the sides between the lower ribs and pelvis, and the lower part of the back of a cow. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Plate | It refers to a forequarter cut from the belly of a cow, just below the rib cut. |
| Porcine reproductive and respiratory syndrome (PRRS) | It is a disease occurring in swine causing late-term reproductive failure and severe pneumonia in neonatal pigs. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quorn | It is a meat substitute product prepared using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten |
| Retort Packaging | It is a process of aseptic packaging food in which food is filled into a pouch or metal can, sealed, and then heated to extremely high temperatures, rendering the product commercially sterile. |
| Round Steak | It refers to a beef steak from the the rear leg of the cow. |
| Rump Steak | It refers to a cut of beef derived from the division between the leg and the chine. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kios | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Sirloin | It is a cut of beef from the bottom and side parts of a cow's back. |
| Surimi | It is a paste made from deboned fish |
| Tenderloin | It refers to a cut of beef consisting of the entire tenderloin muscle of a cow |
| Tiger Shrimp | It refers to a large shrimp variety from the Indian and Pacific oceans |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| Vannamei shrimp | It refers to tropical prawns and shrimp that are farmed in areas near the equator, generally along the coast in artificial ponds. |
| Wagyu Bee | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
| Zoosanitary | It refers to the cleanliness of animals or animal product |
Need More Details on Market Definition?
Ask a Question
Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market-size estimations for the forecast years are in nominal terms. Inflation is not a part of the pricing, and the average selling price (ASP) is kept constant throughout the forecast period for each country.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms.
Get More Details On Research Methodology
Download PDF
