In New Zealand we have many new opportunities for developing seafood. We already grow king salmon, mussels, oysters and have other species like kingfish and hapuku, butterfish and flat oysters ready for development and commercialisation.
But what species and products do consumers want? Maybe its species of seaweed, sea horses or baby eels. Maybe we just need to improve and develop the traditional species like salmon and mussels into better forms for chefs and consumers
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