The report says that feedback from top chefs is they are...

The report says that feedback from top chefs is they are intending to begin ordering large fresh premium fish and the new Sensory Fresh Frozen, and the expectation of management seems to be that those sales will grow substantially in the next FY, beginning in Q1. The hang-over of 287 tonnes of ordinary frozen fish stocks from the 2016 over-production has now been cleared at 25% higher farm gate prices, which indicates that market demand even for that older inferior product was strong and the heavy discounts to customers were no longer needed. I assume that those sales will now be replaced by our premium product at even higher fg prices.
I wonder where the local competition is coming from - the website for Huon Aquaculture, which is in a joint venture for an experimental YTK farm in Pt Stephens in NSW still does not list YTK among its products. It seems to be marketing only Huon salmon. The Pt Stephens project is still in the research and development phase and is under significant local pressure against its operation for environment reasons. There has been no news about the experimental site near Geraldton in WA and its progress. Perhaps the Australian competition is coming from Huon's selling off stock from Pt Stephens, but that must be at a significant loss.
When we track the progress of CSS over the last 3 years we see remarkable progress - est'd NPAT this year of at least $3m, cf profit for 16/17FY of $0.2m and a loss of $8.98m in 15/16FY. It is a strong upward trajectory, with potential for the slope of the profit growth curve to get steeper.