dollars' worth annually. But as demand increases, so too have the costs of bait, fuel and labor.
Brown, Billings and Wong agree that diners would have a deeper appreciation for market price items if they knew how much contributes to the number on the bill. So, let’s do a deep dive into the factors that have the biggest impact.The first thing most harvesters look at when they wake up in the morning is the forecast. “Wild-caught fisheries are subject to the whims of Mother Nature, and that’s a big part of what goes into that market price,” Brown says.
There’s also seasonality to consider. As summer rolls on, we’ll enter peak lobster and crab season, when consumers will find prices at their lowest due to an abundance of supply. But much of what is caught in warmer months tends to be soft shell, after the crustaceans have shed, which don’t travel well. “That’s why we have sweet Maine lobsters that are really cheap in the summertime for a domestic market, but the same lobsters get expensive in the wintertime with the cold,” Wong explains.
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