Voice-over: Fish are a symbol of good fortune in Chinese culture.
Fish and seafood are a must-have for family meals and banquets in Chinese society.
For those companies wanting to supply Hong Kong and Macau's valuable markets for seafood,
listen to 4 Hong Kong companies explain how to capture market opportunities.
Keith Tsui: The popular items of seafood in Hong Kong are fish, prawn, crab, lobster,
abalone, clams, and so on.
People in Hong Kong prefer live fish.
But frozen items are increasing in the market, especially in the retail market.
Voice-over: New Bon Marine is an importer supplying to air catering companies, hotels,
restaurants and retailers.
Keith Tsui, Managing Director says the big increases in demand are coming from air catering
companies and retail outlets.
Keith Tsui: The biggest market for sustainable seafood in Hong Kong now is airline.
And also we have also very big increase in hotel and restaurant market.
We have more than 100 restaurants and hotels to have sustainable seafood menus now.
Voice-over: Ocean Park Hong Kong is the world�s 12th most visited them park and number 2 in
Asia.
Almost 8 million guests visit the park every year.
There are 6 restaurants inside the park � and they all serve up sustainable seafood.
Keith Tsui: In Hong Kong, the average Hong Kong resident consume over 70kgs seafood per
year.
Very important.
Hong Kong people are very demanding.
It�s part of the diet.
Part of appetite.
Part of culinary experience.
Voice-over: Joseph Leung Executive Director Revenue says Hong Kong is a trend setter in
the South China region when it comes to eating out.
Keith Tsui: They are willing to pay a little bit more, for example 20 to 30% more if they
know it�s sustainable.
They know that sustainability is about food safety.
Voice-over: WWF Hong Kong has launched the seafood choice initiative from 2007 to raise
the awareness of sustainable seafood.
Stephanie Cheung, Program Officer for WWF Hong Kong explains Hong Kong people love seafood
because of Southern China culture.
Stephanie Cheung: It�s much connected to our history of being a fishing village for
a decade.
Hong Kong people have been fishing the sea around Hong Kong South China sea.
For the livelihood both for the valley also for the market.
Voice-over: Stephanie Cheung talks about the importance of varieties of seafood which are
suited to the palates of Hong Kong people.
Stephanie Cheung: Hong Kong consumers are increasingly aware of sustainable seafood.
And the restaurants the suppliers and the caterers that we work with are always asking
us for sustainable seafood options.
Voice-over: What attributes do Hong Kong consumers value the most when they shop for seafood?
Stephanie Cheung: People in Hong Kong and Macau like to buy seafood based on quality,
price, sustainability and the origin of the country.
Sustainable seafood is a big trend nowadays in Hong Kong and Macau.
People prefer to buy seafood.
They are good looking, good tasting and sustainable.
Voice-over: Worldwide Seafood Limited is one of the major seafood wholesalers in Hong Kong
over forty years.
Their clients are hotels, air catering companies, casinos and restaurants.
Merlinda Ng, Sales Director says strong market potential for sustainable seafood in Hong
Kong.
Stephanie Cheung: Around 20 to 25% of the seafood consumptions are sustainable seafood.
And a lot of hotels and air caterings are also having a lot of menus putting sustainable
seafood.
Voice-over: Don't forget to also check out videos 2 and 3 in Austrade's Seafood in Hong
Kong series available on the Austrade website