Sushi Grade Seafood Market Size - By Type, Sourcing, Distribution Channel, Growth Forecast, 2025 - 2034

Sushi Grade Seafood Market Size

The global sushi grade seafood market size was valued at USD 10.1 billion in 2024, with expectations to reach USD 16.2 billion by 2034, growing at a CAGR of 5%.
 

The market is growing rapidly due to the increasing popularity of Japanese culture, greater health awareness, and the growth of premium food service industry. Sushi-grade seafood which is classified as sushi-grade has certain quality, taste, and safety standards that are at par with fresh seafood, includes cuts of sashimi like tuna, salmon and etc. These sushi and sashimi products are procured from monitored high-quality environments and are usually subjected to ultra-low temperature freezing to destroy any parasites, making them safe for raw consumption.
 

The sushi grade seafood market is very popular in the USA as people consume sushi from both restaurants and stores. This region includes Japan, Korea, and also developing countries like China and Thailand which are the largest producers and consumers in the world. Moreover, the growing number of sushi restaurants in Europe is making it one of the emerging markets for sushi-grade seafood. Also, a number of other European countries are emerging markets.
 

The market is seeing an increase in retail, specializing in e-commerce sushi-grade seafood and premium seafood stores. However, chain restaurants, better quality restaurants, and sushi bars continue to serve as the largest consumers. More and more people are looking for products without certification and from environmentally responsible sources. Shrimp sushi and sashimi products are mainly sold without protection which means less damage to the environment.
 

Still, the difficulties presented by the complexities of logistics, high operating costs, and stringent quality control processes remain significant issues. The market is reactive to issues such as overfishing laws, global trading agreements, and seasonal market availability. Furthermore, the increased competition among suppliers has shifted the focus towards branding, certification acquisition such as Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC), and enhanced products, including sashimi packs.
 

Sushi Grade Seafood Market Trends

Surge in At-Home Sushi Preparation: The global trend towards home cooking and dining, which accelerated during the COVID-19 pandemic, has spiked interest in sushi preparation at home. Consumers now buy sushi grade seafood online or from specialty shops, often with accompanying DIY kits and video tutorials. This change has shifted market demand from restaurants, incentivizing suppliers to sell smaller vacuum-packed, pre-sliced portions designed for household use.
 

In turn, retailers are improving verifiable traceability, guaranteed freshness measures, and instruction regarding the safe handling of raw seafood. This trend emphasizes shifting consumer attitudes who want to experience cooking and serving in-home restaurant-style meals, thereby enabling new branding opportunities for market innovation. 
 

Sustainability and Ethical Sourcing Take Centre Stage: The focus on environmental concerns and greater consumer scrutiny of seafood sources sharpen the need for sushi grade seafood that is sustainably sourced and has clear-traceable origins. Access to Western markets requires MSC (Marine Stewardship Council) and ASC (Aquaculture Stewardship Council) certification as minimum prerequisites. Ethically minded consumers are increasingly appealing to businesses using environmentally responsible fishing practices, responsible aquaculture, and complete traceability offered through digital channels. Both retailers and restaurants are providing more information regarding traceable sourcing to gain trust from consumers.
 

Premiumization And Diversification Of Offerings: With consumers seeking one-of-a-kind seafood selections, there is a growing trend towards premium sushi-grade seafood. In addition to traditional staples like tuna and salmon, there is also growing interest in exotics and other seasonal catches. This demand encourages storytelling, provenance branding, as well as exclusivity in retail and foodservice. The industry is more focused on top-tier freshness and taste, leading to new product development and marketing strategies.
 

Tariff Impact

Internally in the boundaries of purchasing sushi-grade seafood, customs and trade restrictions can critically affect the supply lines, market growth in a region, and the inflow of foreign investment. Take for instance, if a surcharge were introduced for premium sushi-grade imports of tuna, salmon, and so on, the added cost for premium imports would drastically raise the cost of acquiring cold chain infrastructure, precision cutters, or specialized packaging used for preserving the food's quality and safety.
 

Tariffs aimed at exporters from key suppliers would add unwanted increases and limit access to low-cost high-quality seafood from Japan, Norway, or Chile. These countries serve as underappreciated sources for sought after seafood from sushi's emerging markets located in Southeast Asia, the Middle East, or South America where demand is high, but local supply does not meet the expectations.
 

Also, if Western policies implement sustainability-driven trade restrictions like compulsory carbon labelling, ocean-friendly certifications, or even robust traceability measures, it could limit exports from Pacific suppliers in the Asia region. These exporters may be forced to concentrate on domestic or regional markets, which usually have lower price premiums but require a lot more consumer education and aggressive marketing.
 

Regardless of the short-term trade disruptions, these regulatory actions might incentivize a sculpting of local high-quality aquaculture and seafood processing. By enhancing farming practices, implementing traceable cold-chain coordination, and local sourcing, nations could be motivated to establish self-sufficient sushi-grade supply ecosystems and work towards long-term sustainability and economic autonomy in the premium seafood industry.
 

Sushi Grade Seafood Market Analysis

Based on type the sushi grade seafood market is segmented into tuna, salmon, shrimp, and others. The tuna accounted for 42.1% of the market share in 2024 and is expected to grow with the CAGR of 4.5% in 2034.
 

• Sushi is especially defined by tuna. Its premium segment is greatly bolstered by tuna bluefin and tuna yellowfin, owing to their unrivaled flavor and fat content. Tuna is already offered in multi-starred restaurants across the globe and is one of the most sought-after pretender sushi products in hypermarkets. Escalating concerns of sustainability are dangerously steered towards options that are responsibly sourced, however the need for grade Some tuna is remarkably constant across the globe.
   
• Salmon has ascended the ranks to achieve global popularity as a result of its taste which is easy on the palate, appearance and nutritional benefits. It is a backbone of western cuisine owing to its incessant supply through fish farming. As consumer demand shifts to safer options where wildlife is traceable, salmon remains on top as its availability is seamless and fulfills traditional expectations.
   
• Shrimp sushi ranging from amaebi shrimp sushi to various rolls are loved all over the world. It tends to be served both in generous quantities on sushi plates, either fully raw or dried and baked. Unlike salmon and bluefin tuna, shrimp’s milder taste helps gain the attention of loyal sushi eaters, but also newcomers looking to dip their toes into the fascinating world of sushi. These various types of shrimp are farmed, ensuring a steady availability supply.
   
• This assortment of products includes but is not limited to cuttlefish, octopus, squid and sea urchin. Although with more risk to venture into this octopus sushi approach, they appeal to the unique market looking for interesting textures and flavors not usually found in most foods. Although a smaller market these varieties of urchin and squid sushi have the potential to stand as a demand in gourmet sushi with the new style on the premium omakase without ceiling in fine dining.
   

Based on sourcing the sushi grade seafood market is segmented into wild caught, farmed and others. Wild caught holds the market share of 60.8% in 2024 and expected to grow at a moderate rate of 4.3% CAGR.
 

• Wild-caught seafood is considered extremely to be of high bio value because of the species octopus and bluefin seasoned tuna used in sushi. However, as an effect of overfishing, more stringent quota restrictions are being placed. These types of growth certification and certification of sustainability are becoming indispensable in ethical supply chain policies.
   
• Managed saltwater fisheries that grow tuna “farm raised” is giving a more structured flow of supply that is more controllable for shrimp and salmon. The acceptance of farmed seafood in sushi has greatly increased due to better farming practices. While advanced culinary practitioners may be attached to wild caught fish, farmed seafood options are more affordable, environmentally friendly, and have accessible supply chain tracing.
   
• Involved fishing and integrated aquaculture systems with alternatives like hybrids heavily focus resources on the opposite end of the fishing spectrum. These methods focus on the least amount of damage done while achieving the best outcome. Some boutique sushi places strive to set themselves apart using these types of sourcing. Even though these new practices provide incredible market flexibility while supporting responsible sourcing narratives in this day and age.
   

Based on distribution channel the sushi grade seafood market is segmented into foodservice, retail and direct sales. The foodservice segment holds a significant market size of USD 6 billion of the market in 2024.
 

• Restaurants and high-end sushi bars dominate the traditional fish market in servicing sushi grade seafood. These establishments excel in customer service and place a particular emphasis on quality, freshness, and consistency. The supplier network, chef’s personal tastes, and the daily delivery process are all pivotal factors. This specific market segment heavily influences how consumers perceive sushi quality, establishing trends and pricing benchmarks.
   
• Other grocery chains, as well as specialty stores, have sushi grade fish available for purchase in sliced, vacuum-sealed, or frozen formats. Moreover, enhanced labeling and traceability aim at meeting the needs of customers prioritizing convenience, thus aiding market democratization by making premium sushi ingredients easier and more affordable.
   
• The growing interest in fresh, traceable seafood is offered by subscriptions and online boutiques showcasing curated selections highlighting origins, emphasizing sustainability. While still a small market, DTC channels are actively setting new standards, meeting modern consumer expectations for convenience, personalized offerings, transparency, and trust.
   

In the sushi grade seafood market, U.S. accounts the major share in North America by accounting USD 2.1 billion in 2024 and is expected to grow at a CAGR of 5% in 2034.
 

• The U.S. sushi grade seafood industry is continually being developed because of factors like the increasing appreciation for Japanese cuisine, health-focused eating, and the growing sushi culture.
   
• There is increasing demand in the Midwest and South regions of the country, with established markets in coastal cities like Seattle, New York and Los Angeles. The dominant players in the market are tuna and salmon, followed by shrimp, and scallops.
   
• The primary consumers are still food service companies, but there is rapid expansion in the retail sector and direct to consumer sales as online shopping increases and people prefer to cook at home. The most important factors to consumers are sustainability and traceability, with high emphasis on responsibly sourced and farmed products. Consumers expect clear labeling, revitalized products, and superior quality which drives new developments in packaging, cold storage, and logistics.
   
• A combination of culinary authenticity, health focus, and ethical, environmentally friendly sourcing will set the direction of the market in the future.
   

Sushi Grade Seafood Market Share

Top 5 companies include Bakkafrost, Cermaq, Tassal Group, Grupo Nueva Pescanova, and Proximar Seafood. These are prominent companies within the global sushi grade seafood industry operating in their respective regions. These companies hold strong positions globally due to their extensive experience in sushi grade seafood market. Their diverse product portfolios, backed by robust production capabilities and distribution networks, enable them to meet the rising demand for sushi grade seafood across various regions.
 

Sushi Grade Seafood Market Companies

Bakkafrost: The company has a Scottish Atlantic salmon farming business, The Scottish Salmon Company, and Bakkafrost sells salmon as whole fish, fillets, and processed products. Bakkafrost also sells its own feed. Sustainability is a key principle with strong focus on premium global markets, innovative farming, high-margin products, low antibiotic use, and reduced antibiotic aquaculture.
 

Cermaq: Cermaq is involved in farming Atlantic salmon and trout in Chile, Canada, and Norway. It has backing from Mitsubishi and under their leadership focuses on sustainable growth using iFarm technology, climate resilient R&D, and fish health R&D. Areas of focus also include efforts in digitalization, welfare optimization and integrated production with strong domestic export networks for global access.
 

Tassal Group: Retail and foodservice clients of Tassal are serviced with Atlantic salmon and black tiger prawns. Now Cooke Inc. owned, the company plans to decarbonize, deepen ESG commitment, increase self-sustaining feed systems, and scale land-based farming. Being the dominant player in Australia, they are expanding into other areas of aquaculture vertically through sustainable strategies.
 

Grupo Nueva Pescanova: The company’s prepared seafood includes farmed turbot, shrimp, and wild caught hake. They incorporate RAS aquaculture, vertical integration, traceability, and genetic R&D. This company continues to expand operations in Asia and Latin America while prioritizing quality control, sustainability, and supply chain management.
 

Proximar Seafood: Proximar is the first to cultivate salmon in land-based facilities near Mt. Fuji with sophisticated RAS systems. It aims fresh supply of premium domestically produced salmon to Japan’s markets. Strategic priorities include reducing logistics and biosecurity risks, as well as increasing Asian market supply with environmentally responsible aquaculture that is proximal to the places where much of the consumer activity occurs.
 

Sushi Grade Seafood Industry News:

• In April 2024, Cermaq announced plans to invest around £80 million on a new RAS fish farm, Nueva PCC, located in southern Chile which is supposed to produce 14 million smolts per year. Also, in June 2023, it contracted the building of a €60 million smolt plant in Hasvik, Norway with AKVA Group, intending to improve fish health and minimize time spent in sea cages.
   
• In 2024, Mt. Cook Alpine Salmon announced the construction of New Zealand’s first land-based salmon farm in Twizel, Canterbury. This initiative is intended to increase the annual production sustainably to between 6,000 and 8,000 tonnes and will employ water recirculation technology and plans to incorporate sockeye salmon.
   
• In September 2024, Proximar Seafood has completed the first commercial harvest at its Oyama facility next to Mt. Fuji in Japan. The salmon was 4 kg on average and sold as "Fuji Atlantic Salmon". The company has also entered into a long-term sales contract with Marubeni Corporation.
   

The sushi grade seafood market research report includes an in-depth coverage of the industry with estimates and forecast in terms of revenue in USD Billion from 2021 – 2034 for the following segments:

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Market, By Type

• Tuna
• Salmon
• Shrimp
• Others (octopus, squid, etc.)

Market, By Sourcing

• Wild caught
• Farmed
• Others

Market, By Distribution channel

• Foodservice
• Retail
• Direct sales

The above information is provided for the following regions and countries:

• North America 
  • U.S.
  • Canada
• Europe 
  • Germany
  • UK
  • France
  • Spain
  • Italy
  • Netherlands
• Asia Pacific 
  • China
  • India
  • Japan
  • Australia
  • South Korea
• Latin America 
  • Brazil
  • Mexico
  • Argentina
• Middle East and Africa 
  • Saudi Arabia
  • South Africa
  • UAE