Why would you short Tassals *now*?, page-1019

Yep, frozen>smoked.
Big fresh fish 6kg+> export
The rest domestic.
So you’d divert as much as possible fresh to export, maybe even some under 6kg and crank out the smoked as hard as you can, but it’s lower margin than MAP or fresh. Maybe even thaw some frozen into secondary channels (markets) as fresh, but could hurt the brand.
Might be a bit slower to reduce the working capital than we would all like. Hopefully not.