As China-Australia relations are sluggish and the geopolitical struggle between China and Australia is intensifying, the Chinese boycott of a series of Australian products and the well-known lobster was the first to bear the brunt. Although the lobster industry previously used exports to sell domestically and sell at small profits to reduce losses, the marginal utility of selling lobsters in Australia is waning. Some Australians bluntly say that they are tired of eating lobsters and chefs must seek new cooking methods.
The most valuable lobster in Australia is “Western Rock Lobster”. In the past, exports usually accounted for 95%, most of which were sold to China. However, with China’s ban on imports, many western rock lobsters are only exported for domestic sales and sold to local Australian consumers, but the domestic sales price is much lower than the export, and the current price is only half of a year ago.
The Australian lobster price reduction strategy for domestic sales has some initial effects, at least it can reduce the losses of the lobster industry. On Christmas Eve last month, hundreds of people lined up at a store of Western Australia’s lobster wholesaler and retailer Catalano’s Seafood in order to buy cheap lobster.
Catalano’s Seafood sold more than 13,000 pounds to local consumers at this location, much higher than the less than 500 pounds in the previous year.
Retailer: bought 13,000 pounds of lobster for Christmas, less than 500 pounds last year
Operations Manager David Catalano pointed out, “It’s not uncommon for a person to buy 30 lobsters for his family. Numbers such as 10, 15 and 20 are very common.”
Australia is harder this year because the Chinese market is hard to replace
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As the price of local lobster has fallen, Australians have also begun to be creative when cooking lobster. Ian Giraud, a 34-year-old engineer, bought live lobster for the first time recently. His cooking method is garlic, coriander and butter grill. “We can even hold a family lobster cooking competition to see who has the better hand.”
Lotus even used lobster calves to reward its subordinates at dinners with employees, and personally cooked “lobster curry.”
Australian chef Sam is trying other cooking methods. In fact, Sam has eaten a lot of lobster, and he is trying to control, “I am a little tired of eating lobster, if I can say that. I have seen and cooked many lobsters, and I no longer have the appetite for lobster.”
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Editor in charge: Deng Guoqiang
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