1. Mr. Fish's School of Fresh Fishes
   How much as a Chef or restaurant owner do you really know about today's fresh fish?

   Some Facts to consider:

   • In the April 2001 issue of Seafood Business a study shows that Seafood entrees takes the lead as percent of new entrees added to restaurant menus this year.
   • Fish was the leader by 20% of new items added to the menu by restaurants.
   • Fresh fish was the favorite: 45% followed by frozen 28%
   • Are you knowledgeable enough about today's fresh fish to add it to you menu?

   Can you answer these basic 10 questions about fresh fish?

   • What species of fish does the customer want at a restaurant?
   • How can I tell if the fish is really fresh?
   • Should I buy: Red Snapper, Lane Snapper, or Mangrove Snapper?
   • Is the price and quality all the same? .... Do they taste different?
   • What is cold filtered smoked Tuna?
   • Why is it considered better than some fresh Tuna?
   • Why are some Mahi Mahi much better tasting than Mahi?
   • How do I know if its really local fresh fish or imported?
   • How do I know if I am paying too much for fish?
   • How long can I keep fresh fish in my cooler?

   Need to learn the answers to these questions? Including many more ways to make money selling fresh and fresh frozen  fish on you menu.
   Contact Mr. Fish himself,  for more information.

2. Buying better - Working with the seafood buyer to help "broaden" the buying line. Meaning at times it is easier to go through a broker rather than buying direct. Mr. Fish can also source products from the country and area of production. Create a specific spec related to the end user's need, process the product, set up logistics to the broadliner's warehouse.

3. Sales - Ride with the salesmen help them to understand the product better, give them back up reference material on the product. Work with the chefs in f he accounts they work.

1. Health and sanitation
2. Eye appeal of seafood
3. Employee customer interaction
4. Retail case displays
5. Seafood handling - rotation of old and new, utilization of the old
6. In store seafood demos
7. "Mr. Fish" menu planners roam the store offering menu and recipe assistance.
8. Assistance to the seafood buyer - How to take advantage of the seasonality of certain seafood's. I.e. - Salmon is now at historic lows, both imported and domestic. Soon fresh shrimp will exist. Mr. Fish can assist in planning and implementing a promotion of a specie or species according to the high periods of big landings and availability. Can also recommend the buyer to the source of the product rather that purchasing from a "second hand" middleman. Assistance to the buyer can be ongoing.
9. Fish cyberspace - Mr. Fish can assist the company's webmaster in beefing up a seafood-related site. Post specials and discounts only available on the web, be able to print discount and "priority customer' coupons for themselves on the web. Link frequently asked questions to Mr. Fish himself. For a fee, the seafood department can give out cards with the Mr. Fish URL, saying questions "Ask Mr. Fish himself".

1. Surveys - Ascertain the Biomasses of Demersal or Pelagic species. Determine whether the targeted species is viable enough to invest large of money in infrastructure, plant, and processing operation.
2. Plant inspections - FULL HACCP  Compliance, health, sanitation and processing practices. Lab practices, frequency of testing for salmonella, ciguatera, pathological and pathogenic substances. Use of test kits.
3. E.U. Specifications - labeling, types of cuts and sizing.
4. Quality control standards
5. Cold smoking of tuna and other species  Different types of cold smoking processes and gases to eliminate bacterial growth and reduce histamines
6. New Product Development - Teach staff (50-100 cutters) how to fillet the fish according to company expectations. Quality control process instituted throughout the processing line. Portioning, packaging, freezing and boxing. Haacp data collected, lab tests complete prior to container stuffing, tracking of the product to the end user. Follow-up with end user if necessary.
7. Kosher certification - I have a rapport with a Rabbi who authorizes OU certification. To date there is no frozen fish with a kosher certification. This is a huge market. I am the grandson of a rabbi and understand the laws of kashruth. This is an untapped resource. I was the First Person in the World to set up a Kosher Seafood Plant, opened  in Ecuador.
8. Sales - Take the proposed product and pre sell to the end user. Meaning bring back samples of say, the bottomfish in frozen vac packed form and make a presentation or "cutting " to the buyers and sales staff of the full line broadliners.

Secondary Fish Processors