FROZEN SECTOR AND ITS PRODUCTION

The tall ships already have today equipment to realize the freezing of the product fish on board. However, in order to keep fish frozen or freeze fish obtained from lowland fishing or those that have required some processing, Spanish ports have an important infrastructure for storing and processing fishery products. This sector is especially important in Galicia, as the port of Vigo is the port with the highest concentration of frozen fishing in Europe. Proof of this is that in this city is located the European Fisheries Agency, and annually is held in its fairground IFEVI one of the most important fairs of the sector, CONXEMAR.

During the last financial year, the Spanish fishing fleet captured just under 621,650 tonnes of fishery products destined for frozen consumption, worth 1,189 million euros. These figures indicate significant year-on-year growth of 48.7% in volume and 53.2%. At present, frozen fish products account for 61.4% of all production by weight and 54.9% of value. The most important group is fish, with 581,390 tonnes and 1,020 million euros, followed by molluscs (34,060 tonnes and 99,3 million euros) and crustaceans (6,200 tonnes and 68,9 million euros). Other frozen fish products account for only 1 tonne and 43,000 euros. Among the fish include tunas, bonito and needles, with 323,015 tonnes and 615.1 million euros, followed by cod, hake and haddock, with 87,030 tonnes and 188.4 million euros. Among the molluscs are squid, cuttlefish and octopus which are most important, with 34,050 tonnes and 99.3 million euros. Lastly, shrimp and shrimp come in first in crustaceans, with 3,620 tonnes and 63.4 million euros. The Spanish market for unprocessed frozen fish and seafood was around 89,510 tonnes in 2014, with a year-on-year decline of 5.1%, while in value it reached 618.5 million euros, 1.7% less than in the year preceding.

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Montse Gonzalez