The novel coronavirus COVID-19 continues to upend the global seafood trade, reducing foodservice demand and complicating supply chains. If you have any stories on how your company is dealing with the crisis, please email us, [email protected] Here's a recap of pandemic-related seafood news from Friday, Sept. 18:
Chinese foodservice is leading a recovery in demand for imported Ecuadorian shrimp in China following two months of no new positive tests for the coronavirus on shrimp imports, a large Chinese shrimp seller told Undercurrent News.
The recovery is being led by Chinese restaurants, who are beginning to return to the market and causing prices to pick up by CNY 120 ($17.73) per carton in recent weeks, said Peng Song, CEO of Beiyang Jiamei Seafood Co.
However, while Japanese restaurants in Beijing are filling up again with workers on lunch breaks but a return to normal levels of salmon imports used for sashimi and sushi appears some way off.
An Indonesian supplier of frozen hairtail fish has had its export license to China temporarily suspended after Chinese authorities reported a positive test for the coronavirus on outer packaging.
Globally, Norwegian and Scottish salmon prices are on the rise even as Chilean prices stay flat. And the weekly export value of both Norway's fresh and frozen salmon rose in week 37.
Meanwhile, the production of fillet blocks by the US fleet continues to be way down in B season, with slow catching and small fish contributing to the drop, sources told Undercurrent News.
Lastly, UniSea, a pollock and Pacific cod processor in Unalaska in the US state of Alaska, has seen a rise in COVID-19 cases as it has brought in additional workers to help handle fish that would normally go to other processors.
September 21, 2020 at 01:10PM
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COVID-19 recap, Sept. 18: China restaurant recovery good for shrimp, not salmon; Pollock producers eye higher 2021 prices - Undercurrent News
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