Tools commonly used in the Fish Smoking & Curing (Manufacturing) industry for day-to-day tasks and operations.

• Smokehouses
• Brine tanks
• Salt
• Wood chips
• Thermometers
• Scales
• Knives
• Hooks
• Racks
• Vacuum sealers

Common products and services typical of NAICS Code 311710-04, illustrating the main business activities and contributions to the market.

• Smoked salmon
• Cured herring
• Smoked trout
• Cured mackerel
• Smoked whitefish
• Cured cod
• Smoked eel
• Cured anchovies
• Smoked sardines
• Cured tuna

The specific certifications, permits, licenses, and regulatory compliance requirements within the United States for this industry.

• Hazard Analysis and Critical Control Points (HACCP): HACCP is a food safety management system that is required for all seafood processing facilities in the US. It is a preventative approach to food safety that identifies potential hazards and implements controls to prevent them. The US Food and Drug Administration (FDA) provides guidance on HACCP implementation for seafood processors.
• Good Manufacturing Practices (Gmps): GMPs are a set of guidelines for ensuring that products are consistently produced and controlled according to quality standards. They cover all aspects of production, from raw materials to finished products. The FDA provides guidance on GMPs for seafood processors.
• National Organic Program (NOP) Certification: NOP certification is required for seafood products that are labeled as organic. It ensures that the product meets USDA organic standards, which include requirements for the use of organic ingredients, the absence of synthetic fertilizers and pesticides, and animal welfare standards. The USDA provides guidance on NOP certification for seafood processors.
• Marine Stewardship Council (MSC) Certification: MSC certification is a voluntary certification that ensures that seafood products come from sustainable fisheries. It includes requirements for fishery management, environmental impact, and social responsibility. The MSC provides guidance on certification for seafood processors.
• Safe Quality Food (SQF) Certification: SQF certification is a food safety management system that is recognized by the Global Food Safety Initiative (GFSI). It includes requirements for food safety, quality management, and regulatory compliance. The Safe Quality Food Institute provides guidance on certification for seafood processors.

A concise historical narrative of NAICS Code 311710-04 covering global milestones and recent developments within the United States.

• The practice of smoking and curing fish dates back to ancient times, with evidence of the technique being used in areas such as Scandinavia, Russia, and China. In the 16th century, the Dutch began to export smoked herring, which became a popular food item in Europe. In the United States, the industry began to develop in the late 19th century, with the establishment of companies such as Acme Smoked Fish Corporation in Brooklyn, New York. In recent years, the industry has seen a resurgence in popularity due to the growing demand for artisanal and sustainable food products.

The anticipated future trajectory of the NAICS 311710-04 industry in the USA, offering insights into potential trends, innovations, and challenges expected to shape its landscape.

• Growth Prediction: Stable

  The Fish Smoking & Curing (Manufacturing) industry in the USA is expected to experience steady growth in the coming years. The increasing demand for smoked and cured fish products, especially in the foodservice sector, is expected to drive the growth of the industry. Additionally, the growing popularity of healthy and protein-rich diets is expected to further boost the demand for fish products. However, the industry may face challenges such as rising competition from imported products and increasing regulations related to food safety and environmental sustainability. Overall, the industry is expected to continue to grow at a moderate pace in the coming years.

Recent groundbreaking advancements and milestones in the Fish Smoking & Curing (Manufacturing) industry, reflecting notable innovations that have reshaped its landscape.

• Introduction Of New Smoking and Curing Techniques: The industry has seen the introduction of new smoking and curing techniques that have improved the quality and flavor of fish products. For example, some companies are using innovative smoking techniques such as cold smoking and hot smoking to produce unique and flavorful products.
• Use Of Natural Ingredients: Many companies are now using natural ingredients such as herbs and spices to enhance the flavor of their products. This has helped to differentiate their products from those of competitors and attract health-conscious consumers.
• Expansion Of Product Lines: Some companies have expanded their product lines to include new and innovative fish products such as smoked salmon jerky and smoked fish dips. This has helped to increase their customer base and revenue.
• Adoption Of Sustainable Practices: Many companies are now adopting sustainable practices such as using eco-friendly packaging materials and sourcing fish from sustainable fisheries. This has helped to improve their brand image and attract environmentally conscious consumers.
• Investment In Technology: Some companies are investing in technology such as automation and robotics to improve their production processes and reduce costs. This has helped to increase efficiency and competitiveness in the industry.