Introduction to the Hong Kong seafood market

Introduction to the Hong Kong seafood market


Voice-over: Fish are a symbol of good fortune
in Chinese culture. Fish and seafood are a must-have for family meals and banquets in
Chinese society. For those companies wanting to supply Hong
Kong and Macau’s valuable markets for seafood, listen to 4 Hong Kong companies explain how
to capture market opportunities. Keith Tsui: The popular items of seafood in
Hong Kong are fish, prawn, crab, lobster, abalone, clams, and so on. People in Hong
Kong prefer live fish. But frozen items are increasing in the market, especially in the
retail market. Voice-over: New Bon Marine is an importer
supplying to air catering companies, hotels, restaurants and retailers. Keith Tsui, Managing
Director says the big increases in demand are coming from air catering companies and
retail outlets. Keith Tsui: The biggest market for sustainable
seafood in Hong Kong now is airline. And also we have also very big increase in hotel and
restaurant market. We have more than 100 restaurants and hotels to have sustainable seafood menus
now. Voice-over: Ocean Park Hong Kong is the world�s
12th most visited them park and number 2 in Asia. Almost 8 million guests visit the park
every year. There are 6 restaurants inside the park � and they all serve up sustainable
seafood. Keith Tsui: In Hong Kong, the average Hong
Kong resident consume over 70kgs seafood per year. Very important. Hong Kong people are
very demanding. It�s part of the diet. Part of appetite. Part of culinary experience. Voice-over: Joseph Leung Executive Director
Revenue says Hong Kong is a trend setter in the South China region when it comes to eating
out. Keith Tsui: They are willing to pay a little
bit more, for example 20 to 30% more if they know it�s sustainable. They know that sustainability
is about food safety. Voice-over: WWF Hong Kong has launched the
seafood choice initiative from 2007 to raise the awareness of sustainable seafood. Stephanie
Cheung, Program Officer for WWF Hong Kong explains Hong Kong people love seafood because
of Southern China culture. Stephanie Cheung: It�s much connected to
our history of being a fishing village for a decade. Hong Kong people have been fishing
the sea around Hong Kong South China sea. For the livelihood both for the valley also
for the market. Voice-over: Stephanie Cheung talks about the
importance of varieties of seafood which are suited to the palates of Hong Kong people. Stephanie Cheung: Hong Kong consumers are
increasingly aware of sustainable seafood. And the restaurants the suppliers and the
caterers that we work with are always asking us for sustainable seafood options.
Voice-over: What attributes do Hong Kong consumers value the most when they shop for seafood? Stephanie Cheung: People in Hong Kong and
Macau like to buy seafood based on quality, price, sustainability and the origin of the
country. Sustainable seafood is a big trend nowadays in Hong Kong and Macau. People prefer
to buy seafood. They are good looking, good tasting and sustainable. Voice-over: Worldwide Seafood Limited is one
of the major seafood wholesalers in Hong Kong over forty years. Their clients are hotels,
air catering companies, casinos and restaurants. Merlinda Ng, Sales Director says strong market
potential for sustainable seafood in Hong Kong. Stephanie Cheung: Around 20 to 25% of the
seafood consumptions are sustainable seafood. And a lot of hotels and air caterings are
also having a lot of menus putting sustainable seafood. Voice-over: Don’t forget to also check out
videos 2 and 3 in Austrade’s Seafood in Hong Kong series available on the Austrade website

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