Ann: Clean Seas FY18 Results Investor Presentation, page-24

According to my fishmonger, the reason he doesn’t stock it other than if pre- ordered is that it oxidises quickly and goes a brown colour in the display, still tastes fine but not appealing to customers so no one wants to buy it. Needs to be sold very quickly after filleting, only other option is to cryovacc but that doesn’t speak freshness either so same problem with customers not wanting to buy. Hence main market seems to be restaurants and end users such as sashimi bars etc.