fishfather
09-11-2003, 01:26 AM
[size 2]I do not know yet how reliable this story is but I heard from a friend that local Asian Resteraunts are buying live Halibut from local fishermen for big $$$. [/size]
[size 2]Here is a story I found that touches on the subject but I do not know how much these places are paying:[/size]
[size 1]Shoreside
Dave Russell, who raised tilapia in California for the live fish market before joining APS, recommended that the first question fishermen should ask before venturing into this business is: "Who is the buyer?"
He said that the current climate is good for fishermen wanting to sell live fish because "demand for live marine fish is still greater than supply." The Asian market, in particular, seeks a wide variety of species, including summer flounder, American eel, and black sea bass, for sushi and steamed fish.
Roy Castle added, "Fishermen need to diversify to meet these market demands. Offering 10 different species is far better than just one."
For fishermen, there are a few stumbling blocks to securing relationships with these markets, not least of which is the language barrier and cultural differences in dealing with Asian wholesalers. More recently, the larger eastern cities also have growing markets for sushi bars and gourmet restaurants.
But, Castle recommended, "It is often easier for most fishermen to work with a wholesaler or broker than to sell live fish directly to a retail market."
Skip Kemp, the North Carolina Sea Grant Seafood Marketing Specialist, said that buyers often bring their trucks directly to the dock so the trip needs to be worth it. "Eight hundred to 1,000 pounds is worth it," Kemp said.
Some fishermen in North Carolina have developed holding tanks on shore to safely keep fish alive until they can catch enough fish for a buyer to send a truck.
In November 2000, Cape Live Seafood opened a HACCP-certified facility in the town of Harwich, MA to hold live fish landed by the project's vessels in aerated tanks until buyers send trucks to pick them up.
When holding live fish, fishermen need to be aware of water quality considerations such as temperature, salinity, dissolved oxygen, and the fish density in a tank a particular species can withstand.
Although the handling of live fish requires special care for a fragile product and a discerning market, most would agree the timing is good for fishermen to explore the emerging options in the live fishery. For more information on handling live fish, contact your local Sea Grant extension program.[/size]
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[size 2]Here is a story I found that touches on the subject but I do not know how much these places are paying:[/size]
[size 1]Shoreside
Dave Russell, who raised tilapia in California for the live fish market before joining APS, recommended that the first question fishermen should ask before venturing into this business is: "Who is the buyer?"
He said that the current climate is good for fishermen wanting to sell live fish because "demand for live marine fish is still greater than supply." The Asian market, in particular, seeks a wide variety of species, including summer flounder, American eel, and black sea bass, for sushi and steamed fish.
Roy Castle added, "Fishermen need to diversify to meet these market demands. Offering 10 different species is far better than just one."
For fishermen, there are a few stumbling blocks to securing relationships with these markets, not least of which is the language barrier and cultural differences in dealing with Asian wholesalers. More recently, the larger eastern cities also have growing markets for sushi bars and gourmet restaurants.
But, Castle recommended, "It is often easier for most fishermen to work with a wholesaler or broker than to sell live fish directly to a retail market."
Skip Kemp, the North Carolina Sea Grant Seafood Marketing Specialist, said that buyers often bring their trucks directly to the dock so the trip needs to be worth it. "Eight hundred to 1,000 pounds is worth it," Kemp said.
Some fishermen in North Carolina have developed holding tanks on shore to safely keep fish alive until they can catch enough fish for a buyer to send a truck.
In November 2000, Cape Live Seafood opened a HACCP-certified facility in the town of Harwich, MA to hold live fish landed by the project's vessels in aerated tanks until buyers send trucks to pick them up.
When holding live fish, fishermen need to be aware of water quality considerations such as temperature, salinity, dissolved oxygen, and the fish density in a tank a particular species can withstand.
Although the handling of live fish requires special care for a fragile product and a discerning market, most would agree the timing is good for fishermen to explore the emerging options in the live fishery. For more information on handling live fish, contact your local Sea Grant extension program.[/size]
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