“Our job is to take it in the last 20 yards, and to come through all the time, every time.” That’s what I’ve been telling my team for the past 32 years.
Servicing top Japanese restaurants and sushi bars, or other high-end food service or retail customers can be one of the most difficult jobs—and some of the most rewarding jobs, as they require and expect perfection every time. But there is a science and a preparation to get the job done. It starts with the actual farm curating a grade-A product, working hand in hand with their sales and marketing team, whose job is to convey to the farmer how to produce the exact quality the customer needs. But having a “perfect” fish swimming in the harvest net doesn’t mean you’re in the end zone…
There are a myriad of factors that can affect the successful production and ultimate profitability of a marine aquaculture project. Though I have owned and been involved in commercial offshore farms from the ground up, this talk will give a little insight into the last 20 yards. -Rex Ito