As one of the important economic species of freshwater fish in China, the black carp has long been active on dining tables across the country due to its tender meat, rich nutrition, and ease of cooking. It is particularly prominent in the catering industry. In recent years, with the accelerating evolution of trends such as catering chain operation, prefabricated food industrialization, and consumer demand for quality, the black carp industry chain has continuously moved towards standardization, branding, and scale. The 'black carp + catering' model is gradually shifting from regional specialties to the national market, with continuous market potential being unleashed. Especially the rapid rise of skip-cooked black carp slices has met consumers' new demands for healthy diets, authentic ingredients, and quick cooking methods. It has gradually become an important ingredient foundation for classic dishes such as pickled cabbage fish, chopped pepper fish head, and boiled fish.
Frost & Sullivan (Frost & Sullivan, abbreviated as 'Frost & Sullivan'), hereby releases the 'Fish Leaping over the Dragon Gate, Black Fish in the Mainstream - A White Paper on the Development of China's Black Fish Catering Industry'. Based on the current development status of China's black fish catering industry, it comprehensively sorts out the black fish processing industry chain, systematically analyzes key aspects such as the market scale of black fish slices, supply and demand structure, channel evolution, and consumption trends. Combining typical enterprise cases with cutting-edge trend research and judgment, it helps the industry achieve high-quality and sustainable development.
