The fish that Osborne Burke’s employees bring ashore in Cape Breton mostly goes to the airport, so he’s happy for the chance to expose it to people who know how to pronounce scallops.
“We’ll be pleased to see it getting utilized and getting exposure to chefs in Nova Scotia and chefs from outside the area. It gives everyone an opportunity to see some of the great seafood products we have in Nova Scotia. We’re always interested in promoting our product,” Burke said as one of his trucks pulled out of the lot, headed for the mainland. “We make every effort we can, but it can be more challenging to deliver from Neil’s Harbour to Halifax than from Neil’s Harbour to Asia.
“Our cupboards are basically empty come the fall, because everything has been committed and sold,” he said. “To my mind, it’s exposure to a lot of chefs and buyers that they wouldn’t necessarily see, including potential export partners. We have chefs coming from New Brunswick, Prince Edward Island and Montreal, as well as the U.S. So, as a company that’s ready to ship, they see new markets because we bring in new chefs every year that are potential buyers. I think that’s the catalyst for them.”
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