Float Like A Butterfly, Sting Like…The Price of Salmon?
So said the late, great famous boxer Muhammad Ali.
Ok…maybe I’ve altered it slightly to fit my theme. I’m sure you get the point.
But to eatery owners and kitchen chefs across the country, these words are ringing as true as George Foreman’s ears in the 8th round of ‘The Rumble in the Jungle’ (YouTube it), stung by the steep increase in the price of salmon, the same way Foreman was by Ali’s quick one-two in ’74 (like a bee, as the true saying goes).
So why the increase?
Chile, the second largest exporter of salmon in the world behind Norway, has suffered from an algal bloom, killing off around 20% of production levels. The bloom, caused by unusually high water temperatures fuelled by El Nino, starved the salmon of oxygen, and lead to the loss of 123,500 tonnes of the restaurant menu staple to date*.
In addition, extreme weather has affected Norwegian production, as well as an outbreak of sea lice in other areas.
As a result, the law of supply and demand has taken hold, driving salmon prices to unprecedented levels not seen before – estimates of the increase vary between 50-60% in the first half of 2016.
Some kitchens have taken the step of replacing the salmon with something else on their menu; others have persevered, waiting for the price to drop. Whatever you decide to do, whether you’re an existing customer or looking to change supplier, you can rely on AO Seafood to help. We use best Scottish, the ‘Ali’ of salmon, and our prices remain competitive. So if you’re “on the ropes” with your salmon why not give us a call on 01282 429000 or fill out the below form to discuss your options.
As the great man once said, “it is not the mountains ahead that tire you out, it’s the pebble in your shoe.”
Hang tough; it’ll soon be over.
*Correct as of May 2016