United Arab Emirates Seafood Market Size and Share

United Arab Emirates Seafood Market (2025 - 2030)
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United Arab Emirates Seafood Market Analysis by Mordor Intelligence

The United Arab Emirates seafood market reached USD 1.42 billion in 2025 and is projected to grow to USD 1.51 billion by 2030, representing a compound annual growth rate (CAGR) of 1.24%. This measured expansion reflects the market's maturation within a highly import-dependent ecosystem, where strategic infrastructure investments and government-backed aquaculture initiatives are reshaping traditional supply dynamics. The market's resilience is rooted in the United Arab Emirates’ role as a key re-export hub for the broader GCC region, supported by advanced cold chain networks that facilitate both domestic consumption and regional distribution of seafood. Moreover, government-backed aquaculture expansion programs represent the most transformative force reshaping supply fundamentals. 

Key Report Takeaways

  • By type, fish commanded 61.27% of the United Arab Emirates seafood market share in 2024, whereas shrimp is on track for the fastest 1.69% CAGR during 2025-2030, powered by premium casual dining uptake in Dubai and Abu Dhabi.
  • By form, frozen products led with 49.51% share of the United Arab Emirates seafood market size in 2024; fresh/chilled products are advancing at a 2.02% CAGR on superior quality perception and upgraded last-mile refrigeration networks.
  • By distribution channel, on-trade outlets held 64.16% share in 2024, whereas the off-trade segment is projected to see a robust 3.34% CAGR to 2030.

Segment Analysis

By Type: Shrimp Drives Premium Growth

The United Arab Emirates seafood market by type demonstrates sophisticated consumer preferences that prioritize both volume accessibility and premium positioning opportunities. Fish commands 61.27% market share in 2024, reflecting traditional consumption patterns and broad species availability across price points, while shrimp emerges as the fastest-growing segment with 1.69% CAGR through 2030, driven by restaurant sector expansion and health-conscious protein substitution. ADQ's pilot shrimp farming facility in KEZAD, represents the first systematic attempt to establish domestic shrimp production capacity that can reduce import dependence while capturing premium pricing opportunities.

Salmon consumption patterns within the fish segment reflect the United Arab Emirates' position as a regional distribution hub. Tuna, sardines, and mackerel segments benefit from health-conscious consumption trends and established supply chains, yet face increasing competition from aquaculture-produced alternatives that offer superior traceability and consistent quality. The Dubai Waterfront Market's handling of over 260 species daily demonstrates market sophistication that supports both mainstream consumption and niche specialty products, creating opportunities for targeted marketing strategies that can capture premium pricing through product differentiation and brand positioning.

United Arab Emirates Seafood Market: Market Share by By Type

Note: Segment shares of all individual segments available upon report purchase

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By Form: Fresh Gains on Premium Positioning

Frozen seafood dominates with 49.51% market share in 2024, reflecting consumer preferences for safety, convenience, and extended shelf life in a climate that challenges fresh product handling. However, fresh/chilled products are experiencing accelerated growth at 2.02% CAGR through 2030, driven by health-conscious consumers who associate freshness with superior nutritional value and premium dining experiences that prioritize product quality over convenience. The growth of the United Arab Emirates' frozen food industry indicates broader infrastructure support for temperature-controlled products that benefit seafood logistics through shared economies of scale.

Canned and processed seafood segments maintain stable positions through price accessibility and extended shelf life benefits, particularly important for food service operations and bulk purchasing scenarios. The expansion of modern retail infrastructure, enables improved handling of fresh products while reducing spoilage rates that historically favored frozen alternatives, creating competitive dynamics that benefit consumers through expanded choice and improved quality across all form categories.

By Distribution Channel: Off-trade Accelerates Through Modern Retail

The on-trade sector commands 64.16% market share in 2024, reflecting the United Arab Emirates’ position as a global hospitality destination where restaurants, hotels, and catering operations drive premium seafood consumption through experiential dining and luxury positioning. However, off-trade channels are expanding rapidly at a 3.34% CAGR through 2030, driven by modern retail infrastructure development and changing consumer preferences that prioritize home cooking and health-conscious meal preparation. 

Hotels, restaurants, and catering operations within the on-trade segment benefit from the United Arab Emirates’ tourism sector growth and premium dining culture that supports high-margin seafood positioning, particularly for exotic species and premium preparations that justify elevated pricing. Supermarkets and hypermarkets lead off-trade growth through improved cold chain capabilities and expanded product selection that includes both mainstream and specialty seafood options, while convenience stores and online retail channels capture incremental demand through accessibility and convenience positioning. 

United Arab Emirates Seafood Market: Market Share by By Distribution Channel
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Competitive Landscape

The United Arab Emirates seafood market exhibits moderate fragmentation with a concentration index of 5 out of 10, creating competitive dynamics where established importers compete alongside emerging aquaculture ventures and technology-enabled supply chain innovators. Traditional competitive strategies focus on supply chain optimization and import relationship management, yet emerging players are leveraging aquaculture technology, blockchain traceability, and premium positioning to capture market share through differentiation rather than scale advantages. 

White-space opportunities exist in premium segment positioning, particularly for companies that can combine traceability technology with sustainable production methods to justify elevated pricing while addressing consumer concerns about product authenticity and environmental impact. Technology adoption patterns reveal how companies are using digital solutions to create competitive advantages beyond traditional cost and scale factors. 

Emerging disruptors are leveraging recirculating aquaculture systems, blockchain traceability, and direct-to-consumer distribution models to capture market share from traditional importers, while established players respond through infrastructure investments and supply chain modernization that maintain competitive positioning through operational excellence rather than technological differentiation.

United Arab Emirates Seafood Industry Leaders

  1. Al Islami Foods

  2. International Fish Farming Holding (Asmak)

  3. The Deep Seafood Company

  4. Golden Dunes General Trading LLC

  5. Al Munajem Foods

  6. *Disclaimer: Major Players sorted in no particular order
United Arab Emirates Seafood Market Concentration
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Recent Industry Developments

  • September 2025: Finnforel, a Finnish foodtech and sustainable aquaculture company, introduced its convenient, clean, and environmentally farmed rainbow trout to supermarkets in the United Arab Emirates. Through the launch of its premium export brand, LoHi, local consumers can now access rainbow trout produced at the company’s land-based facility in Finland, free from unnecessary antibiotics, parasite treatments, and environmental harm.
  • December 2024: ADQ partnered with Aqua Development to launch a pilot shrimp farming facility in KEZAD, representing the United Arab Emirates' first systematic attempt to establish domestic shrimp production capacity. This initiative signals a government-backed commitment to reducing the country's seafood import dependence through strategic aquaculture development
  • November 2024: KEZAD Group designated a dedicated 1.1 square kilometer aquaculture zone, creating the United Arab Emirates’ largest integrated seafood production cluster. This infrastructure investment provides the physical foundation for scaling domestic aquaculture operations beyond pilot project limitations.

Table of Contents for United Arab Emirates Seafood Industry Report

1. INTRODUCTION

  • 1.1 Study Assumptions and Market Definition
  • 1.2 Scope of the Study

2. RESEARCH METHODOLOGY

3. EXECUTIVE SUMMARY

4. MARKET LANDSCAPE

  • 4.1 Market Overview
  • 4.2 Price Trends
    • 4.2.1 Fish
    • 4.2.2 Shrimp
  • 4.3 Production Trends
    • 4.3.1 Fish
  • 4.4 Market Drivers
    • 4.4.1 Government-backed aquaculture expansion programs
    • 4.4.2 Rising health-conscious protein shift
    • 4.4.3 Blockchain-enabled traceability pilots by leading retailers
    • 4.4.4 Expansion of modern retail and cold chain infrastructure
    • 4.4.5 Innovations in processed and aalue-added products
    • 4.4.6 Rising demand for premium and exotic species
  • 4.5 Market Restraints
    • 4.5.1 Limited natural fisheries and overfishing concerns
    • 4.5.2 High dependence on imports and supply vulnerability
    • 4.5.3 Stringent import and safety regulations
    • 4.5.4 Competition from plant-based and alternative proteins
  • 4.6 Value Chain and Distribution Channel Analysis
  • 4.7 Regulatory Landscape
  • 4.8 Porter's Five Forces
    • 4.8.1 Bargaining Power of Suppliers
    • 4.8.2 Bargaining Power of Buyers
    • 4.8.3 Threat of New Entrants
    • 4.8.4 Threat of Substitutes
    • 4.8.5 Competitive Rivalry
  • 4.9 Key Strategic Questions for Seafood-industry CEOs

5. MARKET SIZE AND GROWTH FORECASTS (VALUE AND VOLUME)

  • 5.1 By Type
    • 5.1.1 Fish
    • 5.1.1.1 Salmon
    • 5.1.1.2 Tuna
    • 5.1.1.3 Sardines
    • 5.1.1.4 Mackerel
    • 5.1.1.5 Others
    • 5.1.2 Shrimp
    • 5.1.3 Other Seafood
  • 5.2 By Form
    • 5.2.1 Fresh / Chilled
    • 5.2.2 Frozen
    • 5.2.3 Canned
    • 5.2.4 Processed
  • 5.3 By Distribution Channel
    • 5.3.1 On-Trade
    • 5.3.1.1 Hotels
    • 5.3.1.2 Restaurants
    • 5.3.1.3 Catering
    • 5.3.2 Off-Trade
    • 5.3.2.1 Supermarkets/Hypermarkets
    • 5.3.2.2 Convenience Stores
    • 5.3.2.3 Online Retail Stores
    • 5.3.2.4 Other Distribution Channels

6. COMPETITIVE LANDSCAPE

  • 6.1 Market Concentration
  • 6.2 Strategic Moves
  • 6.3 Market Share Analysis
  • 6.4 Company Profiles (includes Global level Overview, Market level overview, Core Segments, Financials (if available), Strategic Information, Market Rank/Share for key companies, Products, and Recent Developments)
    • 6.4.1 Al Islami Foods
    • 6.4.2 Al Munajem Foods
    • 6.4.3 Socotra Seafood
    • 6.4.4 European Seafood LLC
    • 6.4.5 Golden Dunes General Trading LLC
    • 6.4.6 KGT Group
    • 6.4.7 The Deep Seafood Company
    • 6.4.8 East Fish Processing LLC
    • 6.4.9 International Fish Farming Holding (Asmak)
    • 6.4.10 Fish Farm
    • 6.4.11 Al qudwa foodstuff Co
    • 6.4.12 Freshly Frozen Foods LLC
    • 6.4.13 Sidco Foods
    • 6.4.14 Seacrown Seafood Trading LLC
    • 6.4.15 Siblou
    • 6.4.16 Thai Union Group PCL
    • 6.4.17 Al Kabeer
    • 6.4.18 Americana Alsayyad
    • 6.4.19 Oceano Seafood
    • 6.4.20 Oman Fisheries Co. SAOG

7. MARKET OPPORTUNITIES AND FUTURE OUTLOOK

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United Arab Emirates 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.
By Type
Fish Salmon
Tuna
Sardines
Mackerel
Others
Shrimp
Other Seafood
By Form
Fresh / Chilled
Frozen
Canned
Processed
By Distribution Channel
On-Trade Hotels
Restaurants
Catering
Off-Trade Supermarkets/Hypermarkets
Convenience Stores
Online Retail Stores
Other Distribution Channels
By Type Fish Salmon
Tuna
Sardines
Mackerel
Others
Shrimp
Other Seafood
By Form Fresh / Chilled
Frozen
Canned
Processed
By Distribution Channel On-Trade Hotels
Restaurants
Catering
Off-Trade Supermarkets/Hypermarkets
Convenience Stores
Online Retail Stores
Other Distribution Channels
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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
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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.
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