fish
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ever wondered why fish is so expensive?given the choice ide catch my own however i often buy from the boat!as for the difference in the price from boat to shop,well the shop has 60% profit margin! the rest is just a bout an honest cost.the boat lands the catch at the quayside,usually they transport it to the market them selves,at the market some one has to check the stated weight,this means tipping the fishout to separate it from the packing ice,then its recorded,someone else must check for legal requirements,has the boat landed over quota? are the fish above the size limit for the area,are they free from obviouse disease? are the fish fresh,have they been frozen and then defrosted? now arethey within the acceptable tempurature? this must all be recorded,as here starts the traceability.now the catch is repacked and iced and taken to the cold room ready for market the following day,day 2,the catch is checked for paperwork,tempurature taken again and entered on the tracability,lot cards attatched and transported by the forklift fleet to the sales room.here representatives of the EU fisheries and defra will chec at random tracability and sizes etc.buyerswill start to arrive at 2am,they must be checked in and bonds taken ,accounts set up and bidding cards issued.health and safety checks will be completed before buyers enter the sale room and recorded,and scales will be checked for accuracy and recordedbidding starts at 3am,several auctioneers will auction,an assistant will take bid numbers and place the sold card on the lots as they move on to the next lots HM weights and measures may want to check the weight of the lot against the sold weight.bidders may pay for their goods within minutes of sale checked against their bond and the difference returned or added by the buyer.a sales invoice is now issued and stamped and tracability handed over.the buyer must then take their lots showing relavent annototion,lots are loaded and on leaving the security guy may want to check the lorry,the driver of which must add his legal checks on the traceability papers,temp of the refridgeration etc.
meanwhile the days business is concluded,all paper work for the sales passed on to the accounts dpt,the place must be cleaned and sanitised,paperwork done to show all due dillagence has been adhered to.a fore man will check that it realy has been done,and record this.unsold fish will have been checked for quality re iced and temp taken and recorded,then returned to the chiller.during the day accounts will be updated and payment made to boats and quotas recorded.
not realy expensive is it!
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