Sat, 20 February 2016
Seafood sales are up, and consumers are convinced about the health-benefits of fish, but they’re often wary about taste, texture and bones! There are also big changes in the supply chain – fishing, farming, processing, labelling and regulation. It’s a lot for restaurant operators and chefs to handle!
In this interview, Ken Burgin talks with Roy Palmer, Australia’s Mr Seafood. He’s had a long career in the industry – commercial fishing, aquaculture, fisheries, food safety and even running his own fish shop. He is committed to raising the profile and consumption of seafood, and sharing information with business owners, politicians, consumers and the media. You can contact Roy through Linkedin