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Fishers who lease quota from processors are usually required to sell their fish to them—but because he owns his quota, Karl Warr’s wife Sarah is able to market his fish directly to customers, and can catch about a quarter of what he used to for a better profit. His yellowbellied flounder ends up at Hawke’s Bay’s upmarket Craggy Range restaurant, prepared by head chef Casey McDonald.
Shot on assignment for New Zealand Geographic Issue 160 November - December 2019.
Read the full story: https://www.nzgeo.com/stories/the-price-of-fish/?
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Richard Robinson © 2019No Reproduction without prior written permission.
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THE PRICE OF FISH
Fishers who lease quota from processors are usually required to sell their fish to them—but because he owns his quota, Karl Warr’s wife Sarah is able to market his fish directly to customers, and can catch about a quarter of what he used to for a better profit. His yellowbellied flounder ends up at Hawke’s Bay’s upmarket Craggy Range restaurant, prepared by head chef Casey McDonald.<br /> Shot on assignment for New Zealand Geographic Issue 160 November - December 2019.<br /> Read the full story: https://www.nzgeo.com/stories/the-price-of-fish/?